Entree: Algeria – Algiers & North Coast – كسرة ➤ Kesra (Thick semolina flatbread traditionally cooked on a flat griddle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 16 min

Additional 25 min

Total 1 hr

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 cups fine semolina (preferably durum semolina)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 3 tbsp (45 ml) olive oil, plus extra for the pan
- 1 to 1 1/4 cups (240–300 ml) warm water, adjust to form a soft dough
- 2 tbsp melted butter or olive oil for brushing (optional)

Show original ingredient measurements

- 3 cups (480 g) fine semolina (preferably durum semolina)
- 1 cup (120 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (12 g) baking powder
- 3 tbsp (45 ml) olive oil, plus extra for the pan
- 1 to 1 1/4 cups (240–300 ml) warm water, adjust to form a soft dough
- 2 tbsp (30 g) melted butter or olive oil for brushing (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. Mix dry ingredients: In a large bowl combine 3 cups semolina, 1 cup all-purpose flour, 1 tsp salt, and 1 tbsp baking powder. Whisk to distribute evenly.
2. Add oil and water: Make a well in the center and add 3 tbsp (45 ml) olive oil and 1 cup (240 ml) warm water. Mix with your hand or a wooden spoon until a shaggy dough forms. Add up to 1/4 cup (60 ml) more water if needed to bring the dough together; it should be soft but not sticky.
3. Knead and rest: Turn the dough onto a lightly floured surface and knead briefly (about 3–5 minutes) until smooth. Shape into a ball, return to the bowl, cover with a clean towel, and let rest 20–30 minutes.
4. Shape the disc: Divide the dough into 2 equal pieces for two medium kesra (or keep whole for one large). Flatten each piece with your hands into a round disc about 8–10 inches (20–25 cm) in diameter and 1/2 inch (1–1.5 cm) thick. Use your fingers to mark the surface in a traditional cross or diamond pattern if desired.
5. Cook on a hot griddle: Heat a heavy skillet or cast-iron griddle over medium heat and brush lightly with oil. Cook each disc 6–8 minutes per side, reducing heat if the exterior browns too quickly; the kesra should be cooked through and golden with small air pockets.
6. Finish and serve: Brush warm kesra with melted butter or olive oil if desired. Serve sliced into wedges alongside stews, labneh, olive oil, or honey. Kesra keeps at room temperature for a day and can be reheated on a skillet.

1. Mix dry ingredients: In a large bowl combine 3 cups (480 g) semolina, 1 cup (120 g) all-purpose flour, 1 tsp (6 g) salt, and 1 tbsp (12 g) baking powder. Whisk to distribute evenly.
2. Add oil and water: Make a well in the center and add 3 tbsp (45 ml) olive oil and 1 cup (240 ml) warm water. Mix with your hand or a wooden spoon until a shaggy dough forms. Add up to 1/4 cup (60 ml) more water if needed to bring the dough together; it should be soft but not sticky.
3. Knead and rest: Turn the dough onto a lightly floured surface and knead briefly (about 3–5 minutes) until smooth. Shape into a ball, return to the bowl, cover with a clean towel, and let rest 20–30 minutes.
4. Shape the disc: Divide the dough into 2 equal pieces for two medium kesra (or keep whole for one large). Flatten each piece with your hands into a round disc about 8–10 inches (20–25 cm) in diameter and 1/2 inch (1–1.5 cm) thick. Use your fingers to mark the surface in a traditional cross or diamond pattern if desired.
5. Cook on a hot griddle: Heat a heavy skillet or cast-iron griddle over medium heat and brush lightly with oil. Cook each disc 6–8 minutes per side, reducing heat if the exterior browns too quickly; the kesra should be cooked through and golden with small air pockets.
6. Finish and serve: Brush warm kesra with melted butter or olive oil if desired. Serve sliced into wedges alongside stews, labneh, olive oil, or honey. Kesra keeps at room temperature for a day and can be reheated on a skillet.