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Kesra

Kesra is a semolina flatbread made with water, salt, oil, and kneaded dough, then fried on a griddle.

From the Wikibooks Cookbook · 4 ingredients
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Why it works: Semolina and sunflower work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Kesra

four portions
Time4–5 minutes per side

Ingredients

Directions

Make the dough

  1. Combine semolina and salt in a mixing bowl.

  2. Add the oil and mix until a sand‑like texture is obtained.

  3. Gradually add water while kneading the dough for about 10 minutes until it is well collected and no longer sticks to the bowl or your hands.

  4. Cover the bowl with plastic wrap and let the dough rest for at least 30 minutes.

Shape and cook

  1. Divide the dough into small portions of about 190 g each (usually four portions).

  2. Roll each portion into a round shape with a rolling pin.

  3. Prick the kesra all over with a fork.

  4. Cook each kesra on a griddle or frying pan for about 4–5 minutes on each side.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Semolina + sunflowertop 13% of all pairs
    Smell alikemoderate
    Cooked together10 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine semolina
Forms the main structure of the dough and gives the bread its firm, slightly grainy texture.
Sunflower oil
Coats the semolina particles, adding tenderness and keeping the dough from becoming tough.
Warm water
Hydrates the semolina so the dough can bind and become smooth and elastic.

The step that matters

Gradually add water while kneading. Semolina absorbs water slowly, so adding it in small amounts lets the dough hydrate evenly. Adding it all at once can make the dough sticky or uneven, while too little leaves it crumbly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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