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Kisra Bread (Algerian Bread)

  • 2 cups Semolina
  • 1 tsp salt
  • 3 tsps sugar
  • 3/4 cup olive oil ( vegetable or canola oil will also do)
  • 3 Tbsps plain flour
  • 1 cup water or as required
Each cup of Semolina makes about one bread. This is a pan bread cooked gradually over a fire.
Combine the semolina , flour, sugar, and salt. Stack into a heap with a hole in the middle. Pour in the oil and work the mixture into a crumbly dough. Slowly add water, enough to combine the mixture into a soft pliable dough. Divide the dough into two balls (or more, if your pan is very small). Roll the balls out (or hand-flatten) to the size of your pan. Lift carefully into the pan and poke a few holes in it with a fork. Bake slowly on one side until a rich golden brown color. Now turn over and bake the other side. We are using an open pan so I don’t know if this is baking or frying.

This is an Algerian bread made almost every day.
Submitted by Tess M Jun 3, 2009 15 min 30 min 45 min


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