cooking · Recipe
Kasra Rakhssis
From a video by Cuisine Øm Salah · 4 min watch
A traditional Algerian semolina flatbread (kasra rakhssis or kasra khmira) that is both crispy and soft, prepared with precise measurements.
Source video — Cuisine Øm Salah on YouTube
From the creator
Total time
~20 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~10 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~1 servingEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: medium
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 1 serving
- ¼ cup fine semolina
- ½ cup oil
- salt, dissolved in a little water
- bread yeast
- water, to taste
Preparation
- Step 1Combine the fine semolina, oil, dissolved salt, and room-temperature bread yeast in a bowl. Gradually add water while mixing to form a soft, flowing dough that is not dry. Knead just enough to incorporate all the ingredients.
- Step 2Cover the dough with plastic and let it rest.
- Step 3Meanwhile, heat a tajine pan directly until hot.
- Step 4Portion the rested dough and shape it into a disc. For beginners, shape on a clean cloth. Place on the hot tajine, flipping so the moist side is up. Cook while rotating and flipping occasionally until both sides are golden red and fully cooked. Press or poke the center if needed to ensure even cooking.
Notes
- The dough must be soft and flowing, not stiff. Adjust water based on how the semolina absorbs it; some types need a full cup while others need up to 1¼ cups.
- Knead only briefly to combine ingredients.
- Always flip the dough so the wetter side faces up during cooking.
- Rotate the bread frequently on the hot tajine for even golden-red color on both sides.