How to Make Algerian Flatbread!

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!


  • 2 Cups of semolina
  • 1 Cup of water
  • ½ Cup of vegetable oil
  • 1 teaspoon of salt
  • 1 teaspoon of yeast


  1. Combine all ingredients into a large bowl
  2. Knead with hands until dough can pack into a ball; add more water if mixture is too dry 
  3. Cover and let sit for 10 minutes 
  4. Place a pan, preferably a flat one, on the stove and turn on medium-high heat
  5. Place dough on surface of pan and pack down until flat surface of the pan is completely covered and smooth on top
  6. 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
  7. Flip bread to bake on the other side for 10-15 minutes
  8. 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!