Algerian bread recipe any1??

[busybee]

Salaam...

I'm looking for an authentic Algerian bread recipe (ksra??)...

I've tried following a few recipes but I just cant seem to get the consistency right... I'm wondering whether cornmeal should be added into the dough mixture rather than sprinkled on the bottom of the baking tray as many recipes call for??

All advice/tips appreciated

Thank you all

[Al-khiyal]

w/salam ya busybee

Have you checked out Farid Zadi's Algerian bread recipes ? kesra is here

[nesreen]

i have only used white flour with salt, warm water and yeast (that is first mixed with a bit of warm water and a pinch of sugar and let to rest until it foams )


You have to knead it for at least 20 minutes . I use my Breadmaker (kneading ONLY so i can shape it myself . ) now .

the texture should not be too hard nor too soft . it also needs to rest for at least half an hour before it is baked . some people sprinkle fine semolina before shaping the Kesra . i have 2 recipes of Kesra on my Breadmaking book , or Moroccan Cooking books or algerian cooking books .

[busybee]

Thankyou v. much for ur help nesreen and alkhayali..

AlKhiyali: I've come across that website b4.. looks v. good but unfortunately has a script which causes my computer to do crazy things! However best algerian recipe site i've come across in ages of looking.

Nesreen: Thanks 4 the tips... frm what u've said I think I killed the yeast!! AND i didn't use sugar! I will dust my self off and try again inshallah.. as u can tell i'm new to the whole baking thing. What purpose does the semolina serve?

I have another q: Whats the diff. between kesra and a thicker bread like 'khobz edar', as in, are they served with particular dishes??