Kesra Moroccan Bread
Delight your senses with Kesra, a traditional Moroccan bread that's as comforting as it is versatile. Made with a perfect blend of all-purpose flour and fine semolina, this flatbread achieves a soft, slightly chewy texture with a hint of golden crispness on the outside. Enhanced with optional anise seeds for a whisper of aromatic sweetness, Kesra is a flavorful addition to any meal. This no-oven recipe is cooked on a stovetop skillet, making it easily attainable for home cooks. Perfect for scooping up stews, dipping in olive oil and honey, or serving alongside your favorite spreads, Kesra is a must-try Moroccan classic that’s ready in just under an hour. Discover the art of handmade bread and the warmth of Moroccan cuisine with this delightful staple!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 250 grams Fine semolina
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Instant yeast
- 1 teaspoon Anise seeds (optional)
- 300 milliliters Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Coarse semolina (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, fine semolina, salt, sugar, instant yeast, and anise seeds (if using). Mix the dry ingredients thoroughly.
Make a well in the center of the dry ingredients and add the warm water and olive oil.
Mix the ingredients together with your hands or a wooden spoon until they form a rough dough.
Transfer the dough to a lightly floured surface and knead for about 10-12 minutes, or until the dough is smooth, elastic, and slightly sticky.
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for 45 minutes to 1 hour, or until it doubles in size.
Punch down the risen dough to release air, then transfer it to a clean work surface.
Divide the dough into two equal portions. Shape each portion into a round, flat disk about 1/2 inch thick. Sprinkle coarse semolina on a baking sheet and place the disks on top.
Cover the discs with a towel and let them rise for another 20-30 minutes.
Meanwhile, preheat a heavy skillet or flat griddle over medium heat.
Once the dough has risen, carefully transfer one disk to the preheated skillet. Cook for about 5-7 minutes on one side, or until golden brown, then flip and cook the other side for another 5-7 minutes.
Repeat with the second disk. Make sure the bread is cooked through by tapping it; it should sound hollow.
Let the Kesra cool slightly before serving. Serve warm with olive oil, butter, or honey.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 393.0 g | 143% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 5.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
