Kesra
“A flat, round Algerian semolina bread cooked on a hot griddle (tajine) until speckled golden. Dense and slightly crumbly, it is the everyday bread eaten with tagines, dips, honey or fermented milk.”
Where it comes from
Kesra is the everyday griddle bread of Algeria, a flat semolina round cooked on a clay or iron tobsil. Rooted in Berber kitchens long before the cities, it is torn and dipped in oil, honey or stew across the country.
On the plate
Warm from the griddle it has a tender, slightly sandy semolina crumb and a faintly nutty, toasted crust. Torn and dunked in olive oil or honey it's simple and satisfying.
How it works
Semolina's coarse durum particles give the bread its characteristic firm, sandy crumb, while dry griddle heat sets a quick crust and the fork holes let steam escape so it stays flat.
Variations
Yeasted or unleavened; wheat or barley semolina; thicker rustic loaves vs. thin versions; sometimes enriched with a little olive oil or studded with seeds.
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓20 min active · 30 min waiting
How it's made
8 steps · Show ↓- 13 min
Combine fine semolina with salt and a little instant yeast.
- 25 min
Gradually work in warm water and a spoon of oil to form a soft, smooth dough.
- 330 min
Knead briefly until pliable, then let the dough relax under a cloth.
- 45 min
Divide and pat each piece into a flat round disc about a centimeter thick.
- 52 min
Prick the surface all over with a fork to stop it puffing.
- 66 min
Heat a flat griddle or tajine and cook the disc on one side until golden spots appear.
- 75 min
Flip and cook the other side until lightly browned and cooked through.
- 82 min
Wrap in a cloth to keep soft, and serve warm.
