Name: Kesra
Yield: Makes Two Round Loaves
Cuisine: Moroccan
Ingredients: sesame seeds, to sprinkle; 75 g/3 oz/¾ cup cornmeal; scant 5 ml/1 tsp sugar; 2.5 ml/½ tsp dried active yeast; 450 g/1 lb/4 cups unbleached strong white bread flour; 600 ml/1 pint/2½ cups lukewarm water; 30 ml/2 tbsp melted butter; 5 ml/1 tsp salt; sunflower or vegetable oil

Preparation info

Makes
Two
Round Loaves

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Flat aromatic rounds of bread are eaten throughout the Middle East, both to scoop up the soupy stews, as well as for their own goodness. This is a Moroccan Version.