International Bread & Baking recipe from the Wikibooks Cookbook.
450 g fine semolina 1 tbsp salt 240 g warm water 30 g sunflower oil
Combine the semolina and salt in a mixing bowl. Add the oil and mix everything to obtain a sand-like texture. Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands. Cover the bowl with plastic wrap and let it rest for at least 30 minutes. Divide the dough into small parts of around 190 g (normally 4 for this recipe). Using a rolling pin, roll out the pieces while keeping a round shape. Delicately prick the kesra all over with a fork. Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides. Category:Recipes for flatbread Category:Algerian recipes| Category:Vegetarian recipes| Category:Recipes_with_metric_units| Category:Recipes using sunflower oil