Algeria
Kesra
A golden semolina flatbread with a crumbly, buttery bite. The tawa's North African holiday.
45 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original391kcal
10 gprotein
3 gfibre
45minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Mix the rava and salt. Rub in the olive oil with your fingertips until every grain is coated.
- 2Add the warm water a little at a time and knead into a firm dough, 5 minutes. Knead in the nigella if using. Rest 10 minutes.
- 3Divide in two. Pat each piece into a round about 1 cm thick on a lightly floured board. Prick all over with a fork.
- 4Heat a heavy tawa on low medium. Cook one round 6 to 8 minutes, turning it on the tawa now and then, until golden underneath.
- 5Flip and cook 6 minutes more. Cool slightly, then cut into wedges and serve with honey.
Serve it like this
Cut the kesra into wedges like a cake and stack on a board with a small bowl of honey and a pat of butter.
