Kesra (Algerian Semolina Flatbread)
Kesra (كسرة) is an Algerian bread made of fine grains of semolina. It is also called aghroum and ftir.
Ingredients
- 450 g fine semolina
- 1 tbsp salt
- 240 g warm water
- 30 g sunflower oil
Ingredients for 7 servings (740 g) · the original recipe
Method
- 1
Combine the semolina and salt in a mixing bowl.
- 2
Add the oil and mix everything to obtain a sand-like texture.
- 3
Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
- 4
Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
- 5
Divide the dough into small parts of around 190 g (normally 4 for this recipe).
- 6
Using a rolling pin, roll out the pieces while keeping a round shape.
- 7
Delicately prick the kesra all over with a fork.
- 8
Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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