MoFo Day 16: Kessra - Algerian semoline flatbread

Only halfway through the month and already I'm flagging and wondering if I'll make it through to the end. Trying to fit in daily cooking plus work is a struggle. Usually I only cook on one or two days a week and then eat from the freezer the rest of the time - I'm usually too tired to spend much time in the kitchen when I get home from work. My freezer is already packed full of leftovers from my MoFo cooking so I shall either have to eat a lot more or start halving recipes. 

Last night I was searching online for Algerian recipes and came across this blog which has a wealth of North African, and more particularly Algerian recipes, that can be mostly be veganised.I decided to have a go at some semolina flatbread - you can find the recipe here. I decided to reduce the recipe by about three quarters which made for some interesting guesstimates of amounts. I ended up using one cup of semolina, a small glug of olive oil, half a tablespoon of dry yeast with half a cup of warm water and a handful of sesame seeds, which made 2 smallish flatbreads. I didn't use enough salt and my first flatbread was rather tasteless so before cooking the second, I ground some seasalt over it and pressed it down onto the surface of the bread, which worked really well. My frying pan was not happy about dry cooking the flatbread so I gave it a couple of sprays of lite olive oil which didn't make the bread too greasy but prevented the dough from sticking to the pan and burning. I could imagine flavouring these breads with spices - perhaps I'll try that next time. They were so quick and easy to make I'll definitely make them again. Mine weren't as beautifully shaped as Chahrazed's but here's a picture just to prove I made them!