Kesra Rakhis (Algerian Flat Bread)
This flat bread goes perfect with the roasted red pepper dip called Hmiss or the soup called shorba.
- 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!
Serving: 12g | Calories: 313kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 141mg | Fiber: 3g | Calcium: 14mg | Iron: 3mg