Algeria · North Africa
Kesra
Also known as كسرة, Khobz eddar
An Algerian semolina flatbread, dense and slightly grainy, baked thick and round and often served alongside couscous or tagine.
Method
Deck Oven, Semolina
Hydration
62%
water to flour
Glycemic index
68
Medium GI
Energy
290 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 4
- chewiness
- 5
- aroma
- 5
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 290 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 56 g |
| of which sugars | 1 g |
| Fat | 1.8 g |
| Fiber | 3 g |
| Sodium | 420 mg |
Typical values; recipes vary.
Texture
- Dense semolina crumb
- Thick golden crust
Typical ingredients
- Durum / Semolina
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.