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Algerian Kesra (Flatbread) takes 30 minutes to prepare.

Algerian Kesra (Flatbread) takes 20 minutes to cook.

Algerian Kesra (Flatbread) makes 16 servings.

The ingredients for Algerian Kesra (Flatbread) are:

2 Tbsp Active Dry Yeast
1 tsp Sugar
1/4 C. very warm Water
5 C. finely ground Semolina Flour
1 Tbsp Salt
3/4 C. Olive Oil or Canola Oil
Water, as needed to form dough

Here is how you make Algerian Kesra (Flatbread):

Mix dry yeast and sugar with very warm water. Set aside for 10-15 minutes to let the yeast proof.Meanwhile, mix salt into the semolina until well blended. Add oil and work the oil into the dry ingredients. This is most easily done by rubbing the flour and oil together with your fingers, until the dry ingredients are crumbly and oil is evenly dispersed.Slowly add enough water to form a soft dough. The amount of water needed will vary, depending on humidity and other factors, but shouldn't be very much.Knead the dough until it is smooth. Set aside and let it rest for 30 minutes.Divide the dough into 16 small balls. Flatten each ball into a circle about 1/2" thick.Cook the flatbread in a hot, non-stick pan until browned and puffed on both sides ... about 10 minutes on each side. This bread is best eaten right after it is cooked, so dough can be wrapped in plastic and refrigerated for 1-2 days, if you don't want to fry it all at once.Great for breakfast with soft goat cheese and apricot jam or marmelade.Serving Size: 16 FlatbreadsNumber of Servings: 16Recipe submitted by SparkPeople user HARPCATS2.

The nutritional information for Algerian Kesra (Flatbread) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 275.7

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 438.8 mg
• Total Carbs: 37.9 g
• Dietary Fiber: 2.0 g
• Protein: 6.6 g

The dietary needs meet for Algerian Kesra (Flatbread) is Vegetarian