Kesra Algerian Flatbread using a Compact Cook
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine biting into a golden, fluffy pancake that transports you straight to the bustling souks of North Africa! Kesra, the beloved oriental pancake, is a delightful blend of extra fine semolina, sunflower oil, salt, and water that creates a treat as versatile as it is delicious. Originating from Algeria, this simple yet satisfying dish has graced the tables of families for generations, often served with stews or enjoyed on its own, perhaps with a drizzle of honey. Legend has it that the name 'Kesra' comes from the Arabic word meaning 'to break,' a nod to how it is traditionally torn apart and shared among family and friends. So, gather your loved ones and experience the joy of breaking bread— or should I say, breaking Kesra!
Ingredients
- 300 g Fine semolina
- 1 Pinch(es) Salt
- 20 g Olive oil
- 180 g Water
Steps
Dough
- Add 300 g of fine semolina, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 20 g of olive oil, 180 g of water in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the dough on a workplan cover with towel during 30min.
Cooking
- Divide the dough into 6-8 equal portions.
- On a lightly floured surface, roll each portion into a thin circle using a rolling pin.
- Cook in the pan over medium heat.
- Cook for about 2-3 minutes on each side, or until golden brown spots appear and the flatbread is cooked through.
- Repeat with the remaining dough circles.
- Serve Warm.
