How to bake Kesra (Algerian flatbread)

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lighter, while water reduces cost.

Mix semolina flour, salt, and sugar in a large bowl.

Dissolve yeast in warm water and let sit until frothy, about 5-10 minutes.

Add the yeast mixture to the semolina mixture.

Incorporate olive oil and knead until smooth, about 10 minutes.

Cover the dough and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 375°F (190°C).

Divide the dough into equal portions and shape into rounds.

Flatten each round into a disc about 1 inch thick.

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

Brush the tops with melted butter and sprinkle with sesame seeds.

Bake until golden brown, about 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens