Step 1

Pour both semolinas in a large, wide bowl.

Step 2

Add salt and mix well with your hands.

Step 3

Make a well in the center, pour the oil, mix everything with your fingertips and rub the mixture between your two palms to get a crumbly texture.

Step 4

Pour water slowly by working the semolina until it has the consistency of a light dough but not sticky.

Step 5

Let stand 20 minutes.

Step 6

Cut dough into 4 equal parts and form balls.

Step 7

Place each ball on a work surface generously dusted with semolina, and roll it with a rolling pin into a circle of about 6 inches in diameter.

Step 8

Heat the pan and grease it using a clean cloth with oil wiped across the surface.

Step 9

When the pan is hot, lay down the flatbread and cook it over medium/high heat for 1 to 2 minutes while piercing with a fork all over its surface.

Step 10

Turn over gently to cook the other side for 1 to 2 minutes. You can then turn it over with the help of a large plate or with a wide spatula.

Step 11

Enjoy kesra hot or cold, as an accompaniment to savory or sweet dishes.