I have been wanting to make kesra for several years now but for some reason or another I just never got around to it. Kesra is a country bread found in Berber villages. This bread can be served with a delicious tangine or a soup. The kesra is used as the utensil when eating being scooped in and out of the food. This recipe makes one loaf and was perfect for small family and sadly was gone in about 2 minutes.
1/2 teaspoon dry yeast
1/2 teaspoon sugar
1-1/2 cups all-purpose flour
6 tablespoons cornmeal (I used half white and half yellow) plus more for dusting (yellow)
1/2 teaspoon salt
1 tablespoon melted butter
1 cup + 2 tablespoons warm water (I never end up using this much so be careful)
sesame seeds, for topping
1. In a small bowl add yeast, sugar and 2 tablespoons of warm water. Allow to sit for 5 minutes until frothy.
2. In a mixing bowl add flour, cornmeal, salt, butter and yeast mixture, mix. Add a little bit of warm water at a time until a dough like consistency is formed. Knead for 5 minutes then shape into an 8 inch round.
3. In a non-stick baking mat on a baking sheet sprinkle a bit of cornmeal. Place kesra on top and sprinkle with cornmeal and sesame seeds. Cover and allow to sit in a warm place for 1 hour.
4. Pre-heat oven to 425F. Prick the top of the dough with a fork. And place into oven for 15 minutes then reduce to 350F and bake for another 10 minutes.
Yields: 1 loaf