Fry Bread (Algerian Kesra Rakhis)

Kesra Rakhis is the name of this Algerian flatbread made from Semolina. It is meant to be crispy. When broken, kesra rakhis is almost like a chip and works great with Hmiss, a roasted red pepper dip.

2 lbs semolina medium ground
1½ tsp. kosher salt
2 cups water
4 Tbsp. olive oil
oil, for frying

Place the semolina in a large bowl. Stir in the salt and 4 Tbsp. of olive oil. Gradually add the water while mixing, use your hand for this, squeezing with you hand until the dough holds together without being dry but not too sticky. It should mold easily in your hand.

Divide the dough into six pieces and form into balls.

Place each ball onto a floured surface and roll out to be no thicker than ¼".

In a griddle pan, heat approximately one Tbsp. of olive oil and fry the bread until crispy flipping once brown spots appear on the bottom.

Remove from skillet and place on a paper towel to drain off any excess oil.

Repeat for the remaining pieces.

Serve warm.

Makes 12.