Cookbook:Kesra

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Kesra
Khobz Kesra algérien.jpg
Category Bread recipes
Time 40 minutes
Difficulty

Cookbook | Ingredients | Recipes | Bread | Algerian Cuisine

Kesra (كسرة) is an Algerian bread made of fine grains of semolina. It is also called Aghroum and Ftir.

Ingredients[edit]

Procedure[edit]

  1. Put the semolina and salt in a mixing bowl and mix them.
  2. Add the oil and mix everything to obtain a sand-like texture.
  3. Gradually add water by kneading the dough to incorporate it well for about 10 minutes.
  4. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
  5. Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
  6. Divide the dough into small parts of around 190g (normally 4 for this recipe).
  7. Using a rolling pin, spread out the pieces while keeping a round shape.
  8. Delicately poke the kesra with a fork when cooking.
  9. Let it cook for about 4 or 5 minutes on both sides.