This flat bread made from Semolina is meant to be crispy. When broken it is almost like a chip and works great with the Hmiss, roasted red pepper dip. Just fry these tasty treats in some olive oil and enjoy!
Kesra Rakhis (Algerian Flat Bread)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Bread
Cuisine: Algeria
Serves: 6
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!
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