Kesra

Method11 steps · about 50 min

1. 1

   Step 1: Pour both semolinas (3 cups) in a large, wide bowl.

   Uses 4 cups durum wheat flour (fine semolina) · 3 cups medium semolina

2. 2

   Step 2: Add salt (2 teaspoons) and mix well with your hands.

   Uses 2 teaspoons salt

3. 3

   Step 3: Make a well in the center, pour the oil (½ cup), mix everything with your fingertips and rub the mixture between your two palms to get a crumbly texture.

   Uses ½ cup sunflower oil ((or olive oil), to taste)

4. 4

   Step 4: Pour water (1¼ cup) slowly by working the semolina until it has the consistency of a light dough but not sticky.

   Uses 1¼ cup warm water

5. 5

   Step 5: Let stand 20 minutes.

   Rest dough · 20 minUses semolina dough

6. 6

   Step 6: Cut dough into 4 equal parts and form balls.

   Uses rested semolina dough

7. 7

   Step 7: Place each ball on a work surface generously dusted with semolina (1 cup), and roll it with a rolling pin into a circle of about 6 inches in diameter.

   Uses dough balls · 1 cup semolina (for dusting the work surface)

8. 8

   Step 8: Heat the pan and grease it using a clean cloth with oil (4 tablespoons) wiped across the surface.

   Uses 4 tablespoons vegetable oil (for cooking)

9. 9

   Step 9: When the pan is hot, lay down the flatbread and cook it over medium/high heat for 1 to 2 minutes while piercing with a fork all over its surface.

   Uses rolled flatbreads

10. 10

    Step 10: Turn over gently to cook the other side for 1 to 2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.

    Uses part-cooked flatbreads

11. 11

    Step 11: Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.

    Uses cooked kesra