Kesra (Algerian Semolina Skillet Bread)

Kesra is a dense, slightly sweet semolina flatbread cooked in a skillet rather than baked, a staple on Algerian tables for scooping up stews. It needs no yeast and comes together in under an hour.

Ingredients

• 2 cups (320g) fine semolina flour
• 1 cup (125g) all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3 tablespoons olive oil
• 1 to 1 1/4 cups warm water

Instructions

1. Mix the dry ingredients
   In a large bowl, whisk together semolina, flour, salt, and baking powder.
2. Bring the dough together
   Add olive oil and gradually pour in warm water, mixing until a soft, slightly sticky dough forms.
3. Knead briefly
   Knead on a lightly floured surface for about 5 minutes, until smooth. Cover and let rest for 15 minutes.
4. Shape the loaf
   Divide the dough in half. Pat each piece into a round disk about 1/2 inch thick, and prick the surface all over with a fork.
5. Cook in a skillet
   Heat a dry, heavy skillet over medium-low heat. Cook each disk for 8-10 minutes per side, until deep golden spots appear and the bread sounds hollow when tapped.

Serve warm, torn by hand, alongside soups or stews for scooping.