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Algerian Flatbread from Constantine | Kesra Rakhsiss, Galette Rakhsis, كسرة رخساس


بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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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.

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...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 10  min |   INACTIVE PREP TIME : 1 hr  min   |  COOK TIME : 20  min 

bread recipes | makes  2 large loaves

Kesra Rkhsiss

Traditional Algerian bread

  • 334g – 2 cups fine semolina
  • +/- 240ml - 1 cup warm water
  • 4 TBS olive oil
  • 3 TBS milk powder
  • 250g -2 cups flour

Place the  semolina and flour in a gas3a or a large mixing bowl, add the milk powder, salt and mix 

Now form a well in the middle of the bowl. Add in the sugar and yeast. Mix, then allow to proof for about 5 minutes before proceeding.

Gradually add in the warm water by working with fingertips to obtain a firm paste

Form the dough into a ball, without unduly kneading it. Cover and allow to rest for 15 minutes. 

Divide the dough into half, then form into balls. Now flatten out to have 2 equal disks. Cover and allow to rest for about 30 minutes.

Meanwhile, preheat your tadjine, skillet or cast iron pan.

After the resting time, place the disks gently onto the baking surface. Turn the disk occasionally making sure it doesn't burn. After one side is nicely browned, flip over and bake on the side.

Once baked, bake the sides by pressing them onto the baking surface.

Allow to cool before cutting.

    ⇝ This bread can be made by replacing the milk powder with coconut milk or just using only water. 

    ⇝ This breads keep well for up to 2days, just be sure to store them in an air-tight food-safe container. You can also freeze it. 

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