Seeded Kesra
Seeded Kesra


5 cups flour
1 Tbl salt
1/4 cup Roasted Garlic Avocado Oil
1/4 cup Melange Pour Le Pain
1 1/3 cups water

The list of Mediterranean and Middle Eastern flat breads is long. Like really long. We love discovering them all how they serve as delicious and handy vessels for dipping into curry, tikka masala or a simple dish of Olive Oil. This Algerian flatbread gets savory flavor from Melange Pour le Pain. A wonderful combo for all your bread making.


1.In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt and Roasted Garlic Avocado Oil and mix well. Add in the Melange Pour le Pain. Mix well.
2.With the mixer running, add in the water until a ball forms. You may not use all of the water - you could need more. Once a ball forms, switch to the bread hook. Knead until the ball is smooth - about 4 minutes.
3.Turn out on the counter and divide into 6 balls. If the dough feels dry, rub with a little additional oil. Place on a sheet pan and allow to rest for at least 20 minutes.
4.Preheat a cast iron to medium-high. Drizzle in a little additional Roasted Garlic Avocado Oil. Roll a dough ball into a flat circle about 1/4 inch thick. If the dough springs back, it has not rested long enough. It should easily flatten and maintain its shape.
5.Place in the hot pan and cook for about 1 minute or until spotted golden brown and bubbles form. Flip and continue cooking for 30 seconds to 1 minute. Repeat with the remaining dough balls.

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