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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Make a well in the center of the dry ingredients and add the warm water and olive oil.

Step 3

Mix the ingredients together with your hands or a wooden spoon until they form a rough dough.

Step 4

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.

Step 5

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.

Step 6

Punch down the risen dough to release air, then transfer it to a clean work surface.

Step 7

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.

Step 8

Cover the discs with a towel and let them rise for another 20-30 minutes.

Step 9

Meanwhile, preheat a heavy skillet or flat griddle over medium heat.

Step 10

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.

Step 11

Repeat with the second disk. Make sure the bread is cooked through by tapping it; it should sound hollow.

Step 12

Let the Kesra cool slightly before serving. Serve warm with olive oil, butter, or honey.

Nutrition Facts

Serving size	(869.2g)

Amount per serving	% Daily Value*
Calories	2168.6

Total Fat 34.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2370.3mg	0%
Total Carbohydrate 393.0g	0%
Dietary Fiber 20.1g	0%
Total Sugars 5.1g
Protein 63.8g	0%

Vitamin D 0IU	0%
Calcium 98.2mg	0%
Iron 16.4mg	0%
Potassium 899.7mg	0%

*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.

Source of Calories

Fat: 14.3%

Protein: 12.0%

Carbs: 73.7%