Kesra (Khobz Ftîr)

Kesra – a humble circle of semolina dough cooked until golden – is one of the most beloved flatbreads of Algeria. In homes and bakeries across the country, this traditional unleavened bread is a daily companion at countless meals. It arrives hot and fragrant from the pan, the comforting aroma of toasted wheat filling the air. Born from North African ingenuity, kesra owes its character to simple ingredients: fine semolina, a pinch of salt, a drizzle of oil or butter, and just enough water to bind them. The result is a flat, hearty bread with a delightfully nutty aroma and a tender, slightly crumbly interior.

Unlike many breads that demand hours of rest or kneading, kesra is quick to prepare. Cooks often mix semolina with salt and oil, then gradually stir in water until a stiff dough forms. A brief rest allows the flour to hydrate, then the dough is pressed by hand into thin rounds – no rolling pin required. This rustic simplicity means anyone, from a modern urban cook to a village elder, can make it. No oven is needed; a heavy pan or traditional clay tajine over a flame does the job. As each round sizzles, it gains toasty brown spots and an extra-crispy crust.

This bread’s gentle, nutty flavor pairs beautifully with bolder tastes. A hearty soup or stew – perhaps smoky chakhchouka or a fragrant lamb tagine – finds its perfect partner in strips of warm kesra, ideal for scooping and soaking up savory sauce. At breakfast it is lightly toasted and slathered with butter or honey, or enjoyed plain with a cup of strong mint tea. In many homes, children tear it into simple salads or wrap it around spiced vegetables and cheese for a quick snack. Even plain, the warm crust tastes rich and comforting, a reminder of the bread’s simple origins.

The story of kesra reaches back through generations. Its Arabic name means “to break,” reflecting the way the bread is traditionally torn apart by hand. In many Algerian households, preparing kesra is a communal ritual: dough is mixed while conversation flows, and families gather around as flat rounds sizzle in the pan. Some say that even the ancient inhabitants of Carthage enjoyed similar flatbreads, using coarse local grains and open flames. Today, regional names hint at its heritage: in Algiers it is often called khobz ftir, in the Kabyle hills aɣrum n tajin, and in the Aurès mountains it may be known as meloui or majhoun.

The enduring charm of kesra lies in its simplicity and heartiness. It requires little fuss but delivers great comfort. Broken and shared, flat on the table and piled high, each piece carries the warmth of home and family. Whether eaten at a lively street market or a quiet family dinner, kesra tells a story of hospitality. In Algeria, sharing this bread – fresh from the pan and dusted with a bit of semolina – is as natural as the olive trees on the plains, a way to express welcome and to nourish both body and spirit.