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!
Did 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!
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Kesra Rakhis (Algerian Flat Bread)
- 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.
- 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!