By Meriem Cherif
Kisra, a versatile flatbread, is a staple in Algerian bread baskets worldwide. The semolina bread has a flaky and crunchy texture, with a buttery flavor that coats your taste buds in decadent richness. Easy to make, and even easier to devour, Kisra is a delicious bread that you can make right at home!
Ingredients:
- 2 Cups of semolina
- 1 Cup of water
- ½ Cup of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of yeast
Directions:
- Combine all ingredients into a large bowl
- Knead with hands until dough can pack into a ball; add more water if mixture is too dry
- Cover and let sit for 10 minutes
- Place a pan, preferably a flat one, on the stove and turn on medium-high heat
- Place dough on surface of pan and pack down until flat surface of the pan is completely covered and smooth on top
- Allow bread to bake for approximately 15 minutes; 10 minutes in, use a knife to lift up bottom and check that it is cooking properly; the bottom should have dark brown speckles and be crispy
- Flip bread to bake on the other side for 10-15 minutes
- When the bread feels like a hard crust, remove from heat and allow to cool
I love to enjoy Kisra in two ways:
For breakfast, I break off kisra into bite-sized pieces and toss it into my hot coffee and milk, then eat it like cereal! For lunch, I dip my kisra into felfel, which is a cold Algerian salad made with baked peppers, tomatoes, olive oil, lemon, salt, and pepper. So delicious!