Kesra

Combine the semolina, flour, and salt in a large bowl. Add the olive oil and rub it into the dry ingredients with your fingertips until the mixture is evenly coated and feels like damp sand.

Gradually add warm water while mixing with your hands, adding just enough to bring the dough together into a soft, smooth ball. The dough should not be sticky but should be moist enough to hold together without cracking.

Knead the dough for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes. This allows the semolina to fully hydrate, resulting in a more tender bread.

Divide the dough into 2 equal portions. Shape each into a smooth ball, then flatten into a round disc about 20cm in diameter and 1cm thick. Press nigella seeds into the surface if using.

Heat a dry griddle or heavy skillet over medium heat. When a drop of water sizzles and evaporates immediately, the surface is ready. Place one kesra on the griddle and cook for 6-7 minutes per side.

The bread is done when both sides are golden brown with darker spots, and the center feels firm when pressed. The internal temperature should be set but the bread should remain slightly flexible.

Remove from the griddle and wrap in a clean kitchen towel to keep warm and soft while cooking the second kesra. Break into pieces by hand at the table and serve warm alongside any dish.