KESRA - ALGERIAN BREAD
Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.
Provided by Sarah Boudjema
Categories Breads
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
- Slowly add enough water whilst mixing to make a soft dough.
- Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
- Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
- Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
Nutrition Facts : Calories 899, Fat 22.4, SaturatedFat 3.1, Sodium 1167, Carbohydrate 145.7, Fiber 7.8, Protein 25.4
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