Wednesday, February 22, 2012

Kessra كسرة 'Algerian flat semolina bread'

Ingredients: makes 4 medium flat breads
  • 5 mugs fine semolina
  • ½ mug vegetable oil (or olive oil)
  • 2 tbsp salt
  • 2 tbsp dry yeast
  • Warm water (about 2 mugs) 
  • Optional: Black sesame seeds (also known as Nigella or black cumin)

  1. In a big mixing bowl, mix all the ingredients except water
  2. Slowly add water to make a soft but firm dough
  3. Knead for 10 minutes until you reach a smooth consistency
  4. Leave to rest for 10 to 15 minutes (sometimes I don’t and it is still OK)
  5. Divide the dough into 4 equal balls
  6. Heat a heavy frying pan (I get best results with a pancake pan)
  7. Roll the balls into disks with ½  to 1 cm thickness
  8. Prick the surface with a fork and dry cook both sides on medium heat until surface is golden brown
  9. To add flavour and texture, you can add 1 tbsp of black sesame seeds to a piece of dough, knead again to spread seeds evenly before rolling and cooking
  10. Cut into pizza wedges style and enjoy warm or cold