Kesra

Other name: Khobz Tadjine

Category: Bread Peculiarity: flat bread, crispy but chewy, eaten with spreads, traditionally roasted bell peppers.

Ingredients:

• 500 gram Fine Semolina
• 70ml Olive Oil
• 200ml Water
• 1tsp Salt

Method:

• Mix all the dry ingredients and slowly add the oil and the water.
• Knead it very well by hand or use mixer.
• Let the dough rest for 30 min.
• Split into equal parts and shape into balls.
• Place on a flat surface and let the dough rest for another 30min.

Cooking:

Traditionally: Cooked on a clay platter over a medium fire source like a gas butane burner stove. The clay platter is usually carved with circles or other motifs that leave some shape on the bread as it gets golden brown. See below:

Modern: Cast iron frying pan or a regulat skillet depending on your stove. Be mindful to heat whatever you use for long enough for the temperature to be consistent at medium heat. Don't go at maximum heat youd risk to bake the crust and for the middle to be left undercooked. Patience is out friend.