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 slowly 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 really small). Roll the balls out (or flatten with your hand) 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 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.
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 really small). Roll the balls out (or flatten with your hand) 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 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 Jun 3, 2009
Olive oil
- Homer, the poet from ancient Greece referred to olive oil as "liquid gold"
- The olive tree has an average life span of 400 years
- Olive oil production existed in civilizations such as Crete and Egypt, thousands of years B.C.
- Extra virgin olive oil tends to be darker, having a stronger olive flavor, and approximately 1% acid
- High quality olive oil is derived from a process called cold pressing
- Keep olive oil in a cool place - Too much exposure to heat and/or sunlight can lead to oxidization
- Olive oil is a great source of monosaturated fat which can lower cholesterol levels according to the Mayo Clinic