Algerian Kesra

Algerian Kesra, also known as Aghroum, is a traditional flatbread that's simple yet deeply satisfying. This unleavened bread is a staple in Algerian cuisine, often enjoyed as a versatile side dish. Perfect for pairing with savory stews or sweet spreads, Kesra offers a delightful balance of crispy exterior and a soft interior texture. Let’s dive into the steps to make this classic and easy Algerian homemade bread.

Ingredients

🥄 1 bowl approximately 250-300g fine semolina
🌾 1 tablespoon plain flour plus more as needed for dusting
🧂 1 tablespoon salt
🛢️ 50ml vegetable oil
🧈 1 tablespoon butter plus more for optional enhanced flavor
💧 Up to 1 cup 250ml water, added gradually

Instructions

1- Combine Dry Ingredients:

• In a large clear mixing bowl, combine the fine semolina, 50ml of vegetable oil, 1 tablespoon of salt, 1 tablespoon of plain flour, and 1 tablespoon of butter cut into small pieces.

2- Mix to Crumbs:

• Using your hands, thoroughly rub the ingredients together until the mixture resembles coarse crumbs.

3- Add Water Gradually:

• Gradually add water, mixing and kneading with your hands until the dough forms a cohesive mass.
• Continue adding water in small increments until the dough achieves the desired consistency.

4- Knead and Divide:

• Add another small amount of plain flour about 1-2 teaspoons to ease kneading.
• Knead lightly to make the dough smoother, then divide it into two equal portions.

5- Shape Dough:

• Take one portion, knead gently to form a smooth ball, and flatten it into a round disk.
• Repeat with the second portion.

6- Optional Butter Enhancement:

• For richer flavor, slightly flatten one disk, add extra butter at the center, fold, and knead it into the dough until fully incorporated.

7- Roll Out Dough:

• Roll each dough disk on a lightly floured board using a wooden rolling pin to about 0.5 cm or 1/4 inch thick.

8- Prick the Dough:

• Use a fork to prick the surface of each disk to prevent excessive puffiness.

9- Prepare Skillet:

• Preheat a frying pan or skillet over medium heat.

10- Cook the Kesra:
- Place one pricked dough disk into the hot pan. Cook for 3-4 minutes until golden spots appear.
- Flip using an oven mitt/pot holder and cook for another 3-4 minutes until done.

11- Repeat & Serve:
- Remove the bread and repeat the cooking process with the second dough disk.
- Cut into triangular pieces and serve.

Prep Time: 15-20 minutes
Cook Time: 6-8 minutes per bread
Total Time: 21-28 minutes
Servings: 2 large disks
Equipment: Clear glass mixing bowls, measuring cup glass with ml markings, round wooden cutting board, wooden rolling pin, metal fork, black cast iron skillet or similar, oven mitt or pot holder, small knife with a red handle

Cooking Tips

• Minimal kneading ensures a better texture.
• Optional butter adds richness to the bread.
• Pricking helps maintain the bread’s characteristic flat appearance.

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Algerian Kesra