Khobz el dar
An Algerian round loaf made with semolina, wheat flour, milk, egg and sesame; this source version uses an overnight-free yeast method with three rests and an egg glaze.
Kesra
Algerian semolina bread
This Algerian semolina and wheat flatbread rises with yeast, browns in an oiled skillet and finishes crisp in the oven. It is the author's leavened adaptation, not the unleavened semolina baseline.
A leavened adaptation of Algerian kesra
Jess Eats and Travels describes a traditional baseline of semolina, oil, salt and water, but the measured recipe on the page adds bread flour, yeast and sugar. This record follows that measured adaptation. It does not combine the two formulas or present the leavened version as the only kesra preparation.
The author uses two roughly 8-inch rounds, browns them in an oiled cast-iron skillet and then finishes them in the oven. That thin shape and oven finish differ from the thicker Matlou that rises twice and cooks entirely on a griddle. The names and methods are kept separate from batbout as well.
Sources for this section
Mixing, rising and shaping
Fine semolina and strong bread flour make equal parts of the dry base. Salt, quick yeast and caster sugar are mixed in before olive oil is rubbed through the flour to a crumbly texture. Add water gradually and stop when a soft dough comes together; the original recipe gives a way to correct excess water but no fixed hydration percentage.
After a brief covered rest, knead the dough for five minutes and divide it into two balls. A one-hour rise follows under a damp towel. Roll each ball into an approximately 8-inch round, dusting with semolina to limit sticking. Nigella seeds are an optional topping.
Sources for this section
Skillet and oven finish
The source lists 170°C conventional or 150°C fan. It also prints gas mark 2 in that instruction, a conflicting cue, so this record retains the metric pair and omits the gas mark. Lightly oil a cast-iron skillet and heat it on high. Brown each round for one to two minutes on each side, then bake both on a tray for about ten minutes until crisp and golden. The skillet temperature is not measured in the source, so watch the surface during browning.
The recipe page lists 20 minutes of preparation, 17 minutes of cooking and one hour of proving, and says the batch serves eight. It provides no validated scaling method or storage guidance.
Sources for this section
Handling flour safely
Treat the semolina and bread flour as raw flour. Do not taste the uncooked dough; keep it apart from ready-to-eat foods and wash hands, utensils and the work surface after mixing. Use care when turning the rounds in the hot skillet and transferring the tray to the oven.
History
The recipe author describes a semolina, oil, salt and water baseline, then presents this yeast-and-wheat-flour version as an adaptation. The article offers no dated first attestation, and its broader naming claims are not treated as settled history. This thinner pan-and-oven preparation is distinct from the thick, yeast-risen matlou recipe and from batbout.
Ingredients
Yield 2 rounds (about 8 servings) · Scaling: source batch only
250 g
plus extra for dusting250 g
a pinch
Caster sugar
4 g
60 mL
plus extra for greasing200 mL
Nigella seeds (optional)
4.9 mL1 tsp as recorded
Method
Risks and precautions · Standard risk
Raw flour and dough
Uncooked flour may carry harmful bacteria.
Hazard sourceHot skillet and oven
The rounds are turned in a hot oiled pan and transferred to a hot oven.
Hazard sourceDo not taste raw dough. Keep flour and dough away from ready-to-eat foods, then wash hands, utensils and work surfaces after handling.
Control sourceUse care when turning the bread in hot oil and when moving the tray into and out of the oven.
Control sourceDo not taste uncooked dough. Use care with the hot skillet and baking tray.
- Combine the fine semolina, bread flour and salt in a large bowl. Stir in the yeast and sugar.
- Make a well in the flour mixture and add the olive oil. Stir until the mixture looks crumbly.
- Add the water gradually, mixing until a soft dough forms. Keep it from becoming sticky. Cover and rest for 5 minutes.
- Dust the work surface with semolina and knead the dough for 5 minutes. Divide it into two balls, cover with a damp towel and leave to rise for 1 hour.
- Heat the oven to 170°C conventional or 150°C fan. Dust each ball with semolina and roll it into an approximately 8-inch round. Sprinkle with nigella seeds if using.
- Lightly oil a cast-iron skillet and heat it on high. Brown each round for 1–2 minutes per side.
- Transfer both rounds to a baking tray and bake for about 10 minutes, until crisp and golden.
Conditions
Yield2 rounds (about 8 servings)
Active time25 min
Fermentation1 h
Places
Algeria
Documented preparation · Country evidenceThe author presents the measured yeast-and-wheat-flour adaptation as Algerian kesra. This country-level association does not make it the sole or original form.
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Sources
Jess Eats and TravelsInspiration · Method · Geography
Kesra – Traditional Algerian Semolina Bread RecipeThe author distinguishes a semolina, oil, salt and water traditional baseline from the yeast-and-bread-flour adaptation given in the recipe. The measured version uses two 8-inch rounds, one hour of rising, skillet browning and a brief oven finish. The page presents it as Algerian and suggests serving it with stews.
Cited in: A leavened adaptation of Algerian kesra; Mixing, rising and shaping; Skillet and oven finish; Handling flour safely
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour may carry harmful bacteria; do not taste raw flour or dough; keep it away from ready-to-eat foods and clean hands and surfaces after handling.
Cited in: Handling flour safely