Kesra Recipe – North Africa

Are you looking for a recipe to make Kesra, the delicious bread from North Africa?

I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Kesra recipe and variations.

How To Make Kesra

Kesra is a type of flatbread that originated in North Africa. It is a round, semolina-based bread that is commonly served with Algerian and Tunisian dishes. The bread has a slightly crispy exterior and a soft, chewy interior, making it a versatile accompaniment to various meals. It is often used to scoop up stews, dips, or grilled meats, adding a delicious and satisfying element to the meal.

The history of kesra dates back centuries, with its origins rooted in the traditional cuisine of North Africa. The use of semolina flour in bread-making can be traced back to ancient times, where it was a staple ingredient due to its abundance in the region. Over time, the recipe for kesra has been passed down through generations, with each family adding their own unique touch to the bread. Today, kesra remains a beloved and essential part of Algerian and Tunisian cuisine, enjoyed by locals and visitors alike.
The estimated cost to make this recipe for Kesra flatbread is relatively low. The main ingredient, semolina, is affordable and can be found in most grocery stores. Other ingredients such as water, salt, and olive oil are also commonly available and inexpensive. Overall, the cost of making this flatbread should be minimal.

In terms of time, making Kesra flatbread is relatively quick and easy. The preparation time is around 10 minutes, which includes mixing the ingredients and kneading the dough. After that, the dough needs to rest for about 30 minutes. The cooking time is approximately 5 minutes per flatbread. Therefore, from start to finish, it should take around 45 minutes to make this delicious North African flatbread.

Kesra Ingredients

To make Kesra flatbread, you will need semolina flour, all-purpose flour, salt, yeast, and warm water. Semolina flour is a coarser flour made from durum wheat and gives the flatbread its distinct texture. All-purpose flour is added to help bind the dough together. Salt is used to enhance the flavor of the bread, while yeast is added to help the dough rise. Warm water is used to activate the yeast and bring the dough together.

To make Kesra flatbread, you will need a mixing bowl, a wooden spoon or spatula, a rolling pin, and a skillet or griddle. The mixing bowl is used to combine the ingredients and form the dough. A wooden spoon or spatula is used to mix the ingredients together. A rolling pin is used to flatten the dough into a round shape. A skillet or griddle is used to cook the flatbread until it is golden brown on both sides. With these simple ingredients and tools, you can make.

Kesra Recipe

To prepare Kesra flatbread, start by gathering the necessary ingredients: 2 cups of semolina flour, 1 teaspoon of salt, 1 tablespoon of olive oil, and 1 cup of warm water. In a large mixing bowl, combine the semolina flour and salt. Make a well in the center and pour in the olive oil and warm water. Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Divide the dough into 4 equal portions and shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes.

After the dough has rested, take one dough ball and flatten it with your hands on a lightly floured surface. Use a rolling pin to roll out the dough into a round shape, about 1/4 inch thick. Heat a non-stick skillet or griddle over medium heat. Place the…(full recipe on the way)

To cook Kesra, start by preheating a non-stick skillet or griddle over medium heat. In a mixing bowl, combine 2 cups of semolina flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Gradually add 1 cup of warm water to the dry ingredients, mixing well until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Divide the dough into small balls, about the size of a golf ball, and flatten each ball into a round disc using your hands or a rolling pin. Place the flattened discs onto the preheated skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Serve the Kesra warm with Algerian or Tunisian dishes, or enjoy it on its own as a delicious flatbread…(full recipe on the way)

Kesra Flour Alternatives

1. Chickpea flour: Made from ground chickpeas, this gluten-free alternative adds a nutty flavor to the flatbread.
2. Rice flour: Derived from finely ground rice, it creates a light and crispy texture, perfect for a delicate flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It lends a slightly earthy taste to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this nutritious flour adds a subtle nuttiness and boosts the protein content of the flatbread.
5. Cassava flour: Derived from the starchy cassava root, this gluten-free flour creates a soft and chewy texture, similar to traditional wheat-based flatbread

Other Names For Kesra

1. Semolina bread
2. North African flatbread
3. Algerian bread
4. Tunisian bread
5. Kesra bread
6. Round flatbread
7. African semolina bread
8. Traditional North African bread
9. Kesra flatbread
10. Algerian and Tunisian flatbread
11. Kesra semolina bread
12. North African kesra
13. Semolina round bread
14. Kesra-style flatbread
15. Algerian and Tunisian kesra

How To Make Sourdough Kesra

1. Prepare your sourdough starter by feeding it with equal parts flour and water and allowing it to ferment for at least 8 hours.
2. In a large mixing bowl, combine semolina flour, salt, and a portion of your sourdough starter.
3. Gradually add warm water to the mixture, stirring until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic.
5. Place the dough back into the mixing bowl, cover it with a damp cloth, and let it rest for 1-2 hours to allow the sourdough to ferment and develop flavor.
6. Preheat a skillet or griddle over medium heat.
7. Divide the dough into smaller portions and shape them into round flatbreads.
8. Cook the flatbreads on the skillet for about 2-3 minutes on each side until they are golden brown and cooked through.
9…(full sourdough recipe on the way)

How To Make Gluten-Free Kesra

1. Start by substituting regular semolina flour with a gluten-free alternative, such as a blend of gluten-free flours or almond flour.
2. Mix the gluten-free flour with warm water, a pinch of salt, and a small amount of olive oil to form a dough.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small portions and roll each portion into a round shape, similar to the original flatbread.
5. Heat a non-stick pan or griddle over medium heat and lightly grease it with olive oil.
6. Cook the gluten-free flatbread on the pan, flipping it occasionally, until it becomes golden brown and cooked through.
7. Serve the gluten-free Kesra with your favorite Algerian or Tunisian dishes, just like the traditional version…(full gluten-free recipe on the way)

What Next?

I’ve provided some basic tips on making Kesra at home above but I’ll be updating this page to include links to the best Kesra recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.

 

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