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Authentic Algerian Kesra Rakhsas Recipe in 5 Easy Steps

Authentic Algerian Kesra Rakhsas Recipe

A traditional Algerian semolina flatbread that is crispy on the outside and soft on the inside, flavored with olive oil, nigella seeds, and sesame seeds.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 flatbreads (8 slices)
Course: Algerian Bread, Side dish
Cuisine: algerian, الجزائر
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 500 g fine durum semolina
  • 1/2 cup 120ml olive oil or vegetable oil
  • 1 tsp fine salt
  • 1 tbsp nigella seeds Sanooj
  • 1 tbsp toasted sesame seeds
  • 1/2 tsp instant active yeast
  • 1/2 tsp sugar
  • 1 cup warm water approximate

Method
 

  1. In a large bowl, mix semolina, salt, nigella seeds, sesame seeds, yeast, and sugar.
  2. Add oil and rub the semolina thoroughly between your hands for 2 minutes to coat every grain.
  3. Gradually add warm water until the mixture forms a cohesive dough ball without over-kneading.
  4. Divide dough into 2 equal balls, cover, and let rest for 10-15 minutes.
  5. Flatten each ball on parchment paper into a circular disk (1 cm thick) and smooth edges.
  6. Transfer to a preheated heavy cast-iron skillet or terracotta Tajine over medium heat. Prick all over with a fork.
  7. Cook for 4-5 minutes per side, rotating frequently for even golden-brown toast marks. Serve warm.

Notes

 
Note: Do not over-knead the dough; kneading develops gluten which will make the flatbread chewy instead of flaky and crumbly.
Calories: 280 kcal per slice
Carbohydrates: 42 g
Protein: 7 g
Fat: 10 g