Kesra / semolina flatbread — Mauritanian adaptation

An unleavened semolina flatbread, pan-cooked until golden, inspired by Maghrebi kesra and served with accompaniments suited to a Mauritanian table.

Ingredients

• 300 g fine durum wheat semolina, not precooked
• 180–200 ml lukewarm water
• 20 ml vegetable oil
• 3 g salt

Preparation

Mix the semolina and salt. Rub in the oil with your hands to coat the grains.

Add 180 ml water first, mix and cover. Rest for 20 min to hydrate the semolina; this is included in preparation time.

Knead for 3–4 min. If the dough cracks, add the remaining water a teaspoon at a time. It should hold together without sticking.

Divide into two balls and shape into discs about 16 cm wide and 8 mm thick. Prick both sides with a fork.

Heat a large heavy pan over medium-low heat. Cook both flatbreads together if they fit, or in two pans, for 10–12 min per side, rotating regularly. The centre must be set with no damp semolina; cook longer over low heat if needed.

Rest for 5 min under a clean cloth, then halve each flatbread. Serve warm; allow extra cooking time if cooking them one after another.