Kesra (Algerian Semolina Flatbread)

Ingredients

• •3 cups fine semolina
• •1 tsp salt
• •1/3 cup olive oil
• •1 1/4 cups warm water

Directions

1. 1Mix the semolina and salt in a bowl, then rub in the olive oil.
2. 2Add warm water gradually and knead for 5 minutes until a firm dough forms.
3. 3Cover the dough and let it rest for 20 minutes.
4. 4Divide the dough into two rounds and flatten each to about 1/2 inch thick.
5. 5Cook on a dry heavy skillet for 8–10 minutes per side until deeply spotted.
6. 6Cool for 5 minutes before cutting into wedges.

💡 Resting the semolina dough lets the grains hydrate fully and prevents cracking as the bread cooks.

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