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Kersa Rakhssiss is a soft on the inside and crispy on the outside. It's halfway between the Algerian unleavened flatbread called kesra and the leavened bread called matlouh.
Our bread is also called in certain region -el maghssoub- that is to say "he's in a hurry".
This bread is perfect when we don't have much time and we need some bread on the table. It does not require a lot of kneading and requires little rest time.
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Video recipe for
Algerian Flatbread from Constantine | Kesra Rakhsiss, Galette Rakhsis, كسرة رخساس
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For this recipe, I'm using milk powder. You can also use already prepared milk if you like. Or use a non-dairy milk for vegan.
So let's get started with the recipe...