Algerian Flatbread (Kesra)

Name: Algerian Flatbread (Kesra)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Algeria
Ingredients: 3 cups (450 g) fine semolina; 1 tsp (6 g) salt; 1 tsp (4 g) sugar; 1 tsp (3 g) instant yeast; 1 1/4 cups (300 ml) warm water; 2 tbsp (30 ml) olive oil or vegetable oil; Extra semolina for dusting

خبز الكسرة KesraSay it: KES-rah

By the Passport Plate editors. Published November 11, 2026.

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Kesra is a traditional Algerian semolina flatbread with a golden, slightly crisp crust and soft, chewy interior. Made with fine semolina and cooked on a hot griddle or tagine, it is a daily staple across Algeria, especially in rural homes and the Kabyle region. Families tear pieces to scoop up tagines, stews, or dips. Its subtle nutty flavor and satisfying texture make it perfect for breakfast with honey or alongside savory meals.

Algerian Flatbread (Kesra)

خبز الكسرة, Kesra

Pronounced KES-rah

Serves: 4
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

3 cups (450 g)450 g (3 cups) fine semolina
1 tsp (6 g)6 g (1 tsp) salt
1 tsp (4 g)4 g (1 tsp) sugar
1 tsp (3 g)3 g (1 tsp) instant yeast
1 1/4 cups (300 ml)300 ml (1 1/4 cups) warm water
2 tbsp (30 ml)30 ml (2 tbsp) olive oil or vegetable oil
Extra semolina for dusting

Method

In a large bowl, mix the semolina, salt, sugar, and instant yeast until evenly combined.
Add the warm water and oil, then mix with your hands until a soft, slightly sticky dough forms. Knead gently for 5 minutes until smooth.
Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 15-20 minutes.
Divide the rested dough into 4 equal portions and shape each into a smooth ball.
On a surface lightly dusted with semolina, flatten each ball with your hands or a rolling pin into a circle about 1/4 inch (6 mm) thick and 7-8 inches (18-20 cm) across.
Heat a large cast-iron skillet, griddle, or traditional Algerian tagine over medium heat until hot.
Cook each kesra for 4-5 minutes on the first side until the bottom is golden with dark brown spots and the edges look dry.
Flip and cook the second side for another 3-4 minutes until both sides are golden and sound hollow when tapped.
Wrap the cooked kesra in a clean cloth to keep them soft while you finish the rest.

Regional variants

Some regions add a little milk to the dough for extra softness, while modern versions occasionally incorporate whole wheat flour. In the Sahara, kesra may be baked in sand or on hot stones instead of a griddle.

Cook's notes

Use fine semolina (not coarse) for the classic tender texture; coarser semolina will make it grainy.
The griddle must be properly hot before adding the first bread; test with a few drops of water that should dance across the surface.
For extra flavor, you can brush the finished hot kesra lightly with olive oil or melted butter.

Serve with

Tagines, stews, olive oil and harissa, or honey and tea for breakfast.

Make ahead and storage

Best eaten fresh, but can be stored in an airtight bag for 1 day. Reheat on a hot skillet for 1 minute per side.

Algerian Flatbread (Kesra)