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+ servings
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Kesra bread is a traditional Algerian flatbread made from semolina served both in savory and sweet meals.
Course: Bread
Cuisine: Algerian, North African, Vegan, Vegetarian
Servings: 8 people
Author: Vera Abitbol
  • 4 cups durum wheat flour (fine semolina)
  • 3 cups medium semolina
  • ½ cup sunflower oil (or olive oil), to taste
  • 2 teaspoons salt
  • cup warm water
  • 1 cup semolina (for dusting the work surface)
  • 4 tablespoons vegetable oil (for cooking)
  1. Pour both semolinas in a large, wide bowl.
  2. Add salt and mix well with your hands.
  3. Make a well in the center, pour the oil, mix everything with your fingertips and rub the mixture between your two palms to get a crumbly texture.
  4. Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.
  5. Let stand 20 minutes.
  6. Cut dough into 4 equal parts and form balls.
  7. Place each ball on a work surface generously dusted with semolina, and roll it with a rolling pin into a circle of about 6 inches in diameter.
  8. Heat the pan and grease it using a clean cloth with oil wiped across the surface.
  9. When the pan is hot, lay down the flatbread and cook it over medium/high heat for 1 to 2 minutes while piercing with a fork all over its surface.

  10. Turn over gently to cook the other side for 1 to 2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.
  11. Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.
Recipe Notes
  • It is also possible to prepare individual kesra.