A simple, yeast-free semolina flatbread cooked on a heavy skillet.
Kesra has several regional and household versions. This recipe makes two small, yeast-free rounds with a tender, crumbly bite; it is an adaptation for an ordinary heavy skillet.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Rest
- 20 minutes
- Total
- 55 minutes
- Serves
- 2 rounds, 8 wedges
- Difficulty
- Easy
The recipe
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Before you start
Rub oil into the semolina before adding water. Rest the dough so the grains hydrate, then shape two thin rounds and cook slowly on both sides.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Mixing bowl paid link
- Heavy skillet, at least 20 cm wide paid link
- Fork paid link
- Cooling rack paid link
Method
Mix the 300 g semolina and salt. Rub in the oil with your fingers until the mixture resembles damp sand.
Add 140 ml water and knead for 3–4 minutes. Add the extra water a little at a time only if needed. The dough should hold together without dry cracks but should not feel sticky. Cover and rest for 20 minutes.
Divide into two pieces. On a surface lightly dusted with the extra semolina, press each into a round about 18 cm wide and 7–8 mm thick. Prick both sides with a fork.
Heat a dry, heavy skillet over medium-low heat. Cook one round for 4–5 minutes per side, rotating it for even colour. Lower the heat if it colours before the centre cooks. Repeat with the second round.
Cool on a rack for 5 minutes before cutting. The centre should look cooked and cohesive, with no damp, raw layer.
Chef’s notes
Fine semolina is still granular; it is not cornmeal. The rest makes the dough easier to shape. If the edges split badly, knead in a few drops of water.
Tips and variations
A heavy cast-iron pan gives steadier heat. Keep the rounds thin; making them thicker requires a longer, gentler cook. The source photograph depicts a rekhsis-style bread and does not establish that it is yeast-free.
Serve with
Cut into wedges and serve warm with soup, roasted vegetables or dips.
Storage
Cool completely before wrapping. Keep for up to 2 days in a cool, dry place, or freeze for 1 month. Refresh briefly in a dry skillet. Refrigerate instead if your kitchen is hot and humid.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on portion size and ingredients used.
Allergens
Contains wheat/gluten.
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Questions
Can I use coarse semolina? It absorbs water differently and gives a coarser bread; use fine semolina for this draft.
Why is my bread hard? Excess cooking, thick shaping or too little water can dry it out.
Sources and recipe context
This is an editorial adaptation informed by the sources below. Quantities and timings are written for this version; Sixto Carreon has confirmed kitchen testing of all ten recipes in this batch.
Unamourdecuisine, Cookpad: kesra
Soulef, Amour de Cuisine: a different, lightly yeasted kesra rakhsis version
The featured image is adapted from a licensed photograph with an AI-assisted champagne background. It is a serving example, not a Sixto kitchen-test photograph. The original is titled Kesra Rekhsis. It illustrates the bread family, while this written version is yeast-free. Photographer, licence and edit details appear in Editorial Standards.
