Kesra – Traditional Algerian Semolina Bread Recipe

Kesra is a traditional Algerian flatbread with a crumbly texture, originating from Algeria. It is super tasty served up with casseroles and stews. I also like to spread a little bit of Nutella on mine for a twist!

Algerian semolina bread makes for a good alternative to flatbread.

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Semolina bread cut up on a chopping board

Algerian semolina bread made the traditional way would only contain semolina, oil, salt and water. Upon my research, I discovered many people adding yeast and also bread flour too. I’ve gone with this approach in the recipe.

Flatbread is a popular staple food in the Middle East and the cuisine of North Africa. It’s usually eaten as a part of their daily bread.

What makes kesra bread unique is the use of semolina flour. It gives the semolina bread a really nutty flavour which I really like.

Kesra would traditionally be cooked in a cast iron pan with circle lines embossed on the top from the traditional pan. I instead used a normal cast-iron pan and finished off in the oven for extra crispiness.

Varieties of Breads

A very similar Algerian bread is khobz ftir which is another un-leavened semolina flatbread popular in Algiers. The difference between kesra bread and khobz ftir is the thickness. Kesra is a lot flatter while khobz is thinner.

In Kabylia it is also known as aghroum n’tajin. In algeria they also refer to kesra as Kesra matlou (which comes from Tunisia) and Khubz al-tajin. As you can see, there’s so many different kinds of kesra recipes that it really depends on what you prefer!

A stack of cut up semolina brad

The best thing about this bread is the crust! It’s super crispy and flavoursome due to it being cooked first in a pan with oil and then finished off in the oven (not the traditional way – that would be ONLY in a pan).

It’s perfect for being dipped into stews and casseroles. We also toasted our leftovers and ate it with butter, which was still as good!

Kesra Bread Ingredients

Here’s what you’ll need to make this festive bread –

Fine semolina flour- It can be hard to find ‘fine’ semolina in the supermarket but Amazon do stock it.
Strong bread flour
Pinch of salt
Quick instant dry yeast – I’ve linked a tub of 500g of yeast to save buying those individual sachets because you only need 4g in this recipe.
Caster sugar
Olive oil
Water
Nigella seeds – to sprinkle on before frying (optional)

How to Make Algerian Semolina Bread (step by step)

Step 1 – Mix together the semolina flour, strong bread flour and salt. Add in the instant yeast and sugar and combine.

Step 2 – Make a well in the middle and pour in the olive oil. Mix together with a wooden spoon until a crumbly consistency.
Step 3 – Add the water bit by bit until a soft dough has formed. A d-scraper is a good tool to use here to combine it together. Make sure it is not too sticky. If you accidentally add too much water, add a tiny bit more strong bread flour. Cover with a tea towel and leave aside for 5 minutes.
Step 4 – Sprinkle the surface with a tbsp of semolina flour and knead the dough for 5 minutes until a soft dough has formed. Cut the dough in half and shape the bread dough into two balls. Cover each ball of dough with a damp tea towel and leave to rise for 1 hour.

Step 5 – Pre-heat the oven to 150 degrees fan/170 degrees/gas mark 2. Dust the surface with a little more semolina flour and roll the risen dough into a flat circle of approx. 8 inch diameter.

Step 6 – Grease the cast-iron pan with a little olive oil and heat on high. Cook each circle of dough for 1-2 minutes each side, until brown. Finish off both circles in the oven on a baking tray until crisp (about 10 minutes) and golden brown.

Equipment Needed for Kesra Bread

A d-scraper – perfect for mixing the ingredients into a soft dough.
A tea towel for covering the bread when it’s proving.
A rolling pin for rolling the dough into a small circle.
Cast-iron frying pan – a medium-sized one is sufficient.
A large baking tray.
Wooden spoon

Frequently Asked Questions

Can I make semolina bread with normal semolina?

Yes, you don’t have to use fine semolina. There wouldn’t be much difference if you used medium semolina. I would however avoid a large grain semolina as you don’t want your bread to end up grainy.

Can I make semolina bread without strong bread flour?

Yes! The traditional Algerian bread was made with semolina flour, water, salt and oil. The outcome will be different but I’m sure it will be just as nice. If doing so, I would use 500g of semolina to make up for the lack of bread flour.

Can I use fresh yeast instead of dried?

I don’t see why not. I would suggest mixing the yeast with the water in the recipe and pour it in the well, along with the oil. See the recipe below to see what I’m talking about.

I don’t have any sugar, can I leave it out?

Of course. The sugar may add a tiny sweetness but it’s not necessary. I’m sure you can also use granulated and other sugars if you don’t have caster.

I don’t have any olive oil, can I use a different one?

Yes, feel free to use a different oil if you don’t have any olive.

Serving suggestions for Algerian Semolina Bread

This Algerian bread lends itself well for dipping into Algerian dishes, stews, chillis and casseroles. It is an essential accompaniment to the following dishes –

Lamb, chickpea and Freekeh Chilli

One-Pot Aubergine Pasta

African Peanut Chicken Stew

Lamb and Spinach Curry (Afghan-style)

Easy Chilli Con Carne

Aubergine and Sweet Potato Curry

Tip –

If you want to create the traditional circular rings on your kesra bread, you can use cookie cutters to achieve this. Press different sized cutters into the circular disc of dough and fry as normal.

round semolina bread sliced in quarters on a wooden chopping board with a knife

Algerian Semolina Bread – Kesra

The most commonly eaten bread in Algeria – perfect served with casseroles or stews, or simply with butter.
No ratings yet
Prep Time 20 minutes
Cook Time 17 minutes
Proving time 1 hour
Course Bread, Side Dish
Cuisine African, Algerian
Servings 8 people
Calories 289 kcal

Ingredients
  

  • 250 g Fine semolina flour plus extra for dusting
  • 250 g Strong bread flour
  • Pinch of salt
  • 4 g quick dried yeast
  • 4 g caster sugar
  • 60 ml olive oil plus extra for greasing
  • 200 ml water
  • 1 tsp Nigella seeds optional

Instructions
 

  • Mix together the semolina flour, strong bread flour and salt. Add in the yeast and sugar and combine.
  • Make a well in the middle and pour in the olive oil. Mix together with a wooden spoon until a crumbly consistency. 
  • Add the water bit by bit until a soft dough has formed. A d-scraper is a good tool to use here to combine it together. Make sure it is not too sticky. If you accidentally add too much water, add a tiny bit more strong bread flour. Cover with a tea towel and leave aside for 5 minutes.
  • Sprinkle the surface with a tbsp of semolina flour and knead the dough for 5 minutes until a soft dough has formed. Cut the dough in half and shape into two balls. Cover each ball of dough with a damp tea towel and leave to rise for 1 hour.
  • Pre-heat the oven to 150 degrees fan/170 degrees/gas mark 2. Dust the surface with a little more semolina flour and roll the risen dough into a flat circle of approx. 8 inch diameter. Sprinkle with nigella seeds (optional).
  • Grease the cast-iron pan with a little olive oil and heat on high. Cook each circle of dough for 1-2 minutes each side, until brown. Finish off both circles in the oven on a baking tray until crisp (about 10 minutes).

Nutrition

Calories: 289kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 11mgIron: 2mg
Keyword Entertaining, Quick, Simple
Tried this recipe?Let us know how it was!

More bread recipes to try –

Soft Chapati Bread

Antiguan Johnny Cakes

Antiguan Butter Bread

Thought about visiting Algeria? I recommend reading An English Girl in Algeria: Experience and Tips. 

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