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    Home » Recipes » Bread

    Kesra Rakhis (Algerian Flat Bread)

    May 15, 2014 By Darlene at International Cuisine

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    Kesra Rakhis is the name of this Algerian flat bread made from Semolina. It is meant to be crispy. When broken, kesra rakhis is almost like a chip and works great with Hmiss, a roasted red pepper dip. Just fry these tasty treats in some olive oil and enjoy!

    Algerian flat breadDid you know that Algeria is the largest country in all of Africa and is the 10th largest country in the world.  Despite this fact, only 12 percent is inhabited.  Over 90 percent of the country is covered by the Sahara desert.

    If you are looking for more delicious and authentic recipes to go with your kesra rakhis or Algerian flat bread,  be sure to check out “Our Journey to Algeria”.  You will also find more information about the country too!

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

     

    Algerian flat bread
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    4.41 from 5 votes

    Kesra Rakhis (Algerian Flat Bread)

    This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
    Course Bread
    Cuisine Algeria
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 12
    Calories 313kcal
    Author International Cuisine

    Ingredients

    • 2 lbs. semolina medium ground
    • 1 ½ teaspoons salt
    • 2 cups water may need more or less depending
    • 4 tablespoons olive oil
    • Plus more olive oil for frying.

    Instructions

    • Place the semolina in a large bowl,
    • Stir in the salt and 4 tablespoons of olive oil
    • Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.
    • Divide the dough into six pieces and form into balls
    • Place each ball onto a floured surface and roll out to be no thicker than ¼ inch.
    • In a griddle pan, heat approximately one tablespoon of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.
    • Remove from skillet and place on a paper towel to drain off any excess oil.
    • Repeat for the remaining pieces.
    • Serve warm for a fantastic treat!

    Nutrition

    Serving: 12g | Calories: 313kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 141mg | Fiber: 3g | Calcium: 14mg | Iron: 3mg

     

    More Algeria

    • Hmiss (Algerian Roasted Red Pepper Dip)
    • Chorba-Shorba (Algerian Chickpea and Chicken Soup)
    • Lahm Lhalou (Algerian Lamb Stewed with prunes) Served over Couscous
    • Maltši Tamr ( Algerian Stuffed Dates)
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    Filed Under: Algeria, Bread, Recipes

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