Kesra (كسرة) is an Algerian bread made of fine grains of semolina. It is also called Aghroum and Ftir.
- Put the semolina and salt in a mixing bowl and mix them.
- Add the oil and mix everything to obtain a sand-like texture.
- Gradually add water by kneading the dough to incorporate it well for about 10 minutes.
- The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
- Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
- Divide the dough into small parts of around 190g (normally 4 for this recipe).
- Using a rolling pin, spread out the pieces while keeping a round shape.
- Delicately poke the kesra with a fork when cooking.
- Let it cook for about 4 or 5 minutes on both sides.