Galette kabyle Aghroum pain algérien kabyle (kesra)

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

Mix semolina, salt, and yeast in a bowl.

Gradually add water while mixing until a dough forms.

Knead the dough on a floured surface until smooth, about 5-10 minutes.

Let the dough rest for 30 minutes, covered with a cloth.

Preheat the oven to 450°F (230°C).

Divide the dough into equal portions and shape each into a disc.

Flatten each disc to about 1/2 inch thick.

Brush the top with olive oil and sprinkle with sesame seeds.

Place the discs on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens