1. Mix the semolina and salt together and stir in the olive oil until all the grains are coated. 2. Slowly add enough water whilst mixing to make a soft dough. 3. Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes. 4. Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep. 5. Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside. ---------------------------------------------------------------------------
Nutrition
Ingredients
