Algerian Kesra

Ingredients

For 6 servings

• •1 kg 1 kg Durum wheat seed
• •30 cl 30 cl Oil
• •2 c. à café 2 cc. fine salt
• •50 cl 50 cl Luke water

Method

1. 1.Dry mixture
2. 2.In a hollow dish mix the semolina and salt, the base of the Algerian kesra.
3. 3.Adding oil
4. 4.Pour the oil on it and rub with the hands to sand the mixture.
5. 5.Crushing of the dough
6. 6.Add slightly lukewarm water as you go and knead the dough for about 15 minutes until you get a smooth texture, neither too firm nor too soft. You can also work the dough 5 to 10 minutes in the vats of a food processor equipped with a kneading hook.
7. 7.Cut out the dough
8. 8.Then describe it in 2 to 4 balls depending on the size of your cooking device. Count 2 large Algerian kesra cakes 28-30 cm in diameter, 4 medium or a dozen for an Algerian mini kesra format.
9. 9.Preparation for cooking
10. 10.Heat a special kesra tajine, cast iron sheet or a large non-stick pan dry.
11. 11.Pastry work
12. 12.Lower the dough balls on a clean worktop that you can also flour. Flatten well with the baking roll to form nice round cakes on a height of about 0.5 cm, more or less depending on whether you prefer your Algerian kesra very fine or a little thicker.
13. 13.Preparation
14. 14.Stitch the surface of the cakes with a fork.
15. 15.Cooking
16. 16.Cook the Algerian kesra first on one side by turning it on itself to brown it evenly without burning it. Then turn it very gently with a clean, folded thick cloth or a large plate. Continue cooking on the other side in the same way.
17. 17.Service
18. 18.Serve hot, warm or cold with honey, coffee or to accompany a dish in sauce or replace the bread.