Kesra - Algerian Bread - cooking recipe

Ingredients

300 g fine semolina
100 g medium semolina
3 tablespoons olive oil
1 teaspoon salt (to taste)
125 ml water

Preparation

Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
Slowly add enough water whilst mixing to make a soft dough.
Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.