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Kesra (Algerian Semolina Flatbread)

Kesra (Algerian Semolina Flatbread): a sourced campfire recipe with measured ingredients and cooking instructions. Check ingredient storage instructions before your trip.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Wicanto, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Khobz_Kesra_alg%C3%A9rien.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Kesra (Algerian Semolina Flatbread)

Photo: Wicanto · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •450 g fine semolina
  • •1 tbsp salt
  • •240 g warm water
  • •30 g sunflower oil

Instructions

  1. 1Combine the semolina and salt in a mixing bowl.
  2. 2Add the oil and mix everything to obtain a sand-like texture.
  3. 3Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.
  4. 4Cover the bowl with plastic wrap and let it rest for at least 30 minutes.
  5. 5Divide the dough into small parts of around 190 g (normally 4 for this recipe).
  6. 6Using a rolling pin , roll out the pieces while keeping a round shape.
  7. 7Delicately prick the kesra all over with a fork.
  8. 8Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides.

Camp tips

  • • Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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