{"id":907,"date":"2020-10-27T20:38:52","date_gmt":"2020-10-27T19:38:52","guid":{"rendered":"http:\/\/monoy.fr\/WordPress\/?p=907"},"modified":"2024-05-05T23:26:32","modified_gmt":"2024-05-05T21:26:32","slug":"kesra","status":"publish","type":"post","link":"https:\/\/monoy.fr\/WordPress\/kesra\/","title":{"rendered":"Kesra, galette alg\u00e9rienne"},"content":{"rendered":"
<\/a>\"image_print\"<\/a><\/div>

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\n<\/a><\/p>\n

\n\n\n\n\n
Ingr\u00e9dients\u00a0:<\/b><\/td>\n<\/tr>\n
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125gr de semoule<\/p>\n

100ml d’eau tiede<\/p>\n

1 C \u00e0 c de levure<\/p><\/blockquote>\n<\/td>\n

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1 C \u00e0 c de sel<\/p>\n

10ml d’huile<\/p><\/blockquote>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Pr\u00e9paration<\/b>\u00a0:<\/strong><\/p>\n

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Dans un grand plat creux mais pas trop profond, mettre la semoule pass\u00e9e au tamis, l’huile, la levure, le sel.<\/p>\n

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Ajouter peu \u00e0 peu l’eau ti\u00e8de en rassemblant la semoule pour former une boule de p\u00e2te assez ferme.<\/p>\n<\/div>\n

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Laisser reposer 5 minutes.<\/p>\n<\/div>\n<\/div>\n

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P\u00e9trir \u00e0 la main en \u00e9crasant avec la paume vers l’avant (c’est un coup \u00e0 prendre) ou au robot \u00e0 vitesse 2 pendant 5 minutes jusqu’\u00e0 obtenir une passe lisse et molle (comme de la p\u00e2te \u00e0 modeler).<\/p>\n<\/div>\n

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Couvrir et laisser reposer 20 minutes.<\/p>\n<\/div>\n

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Former une boules lisses.<\/p>\n<\/div>\n

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A l’aide du rouleau \u00e0 p\u00e2tisserie, abaisser la p\u00e2te pour former un disque de 0.5 cm d’\u00e9paisseur environ.<\/p>\n<\/div>\n

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La tradition veut qu’on la fasse cuite dans un tajine de terre cuite, mais si vous n’en avez pas la po\u00eble anti-adh\u00e9sive fera l’affaire.<\/p>\n<\/div>\n

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Faire dorer d’un c\u00f4t\u00e9. Puis retourner et piquer \u00e0 l’aide d’une fourchette<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients\u00a0: 125gr de semoule 100ml d’eau tiede 1 C \u00e0 c de levure 1 C \u00e0 c de sel 10ml d’huile Pr\u00e9paration\u00a0: Dans un grand plat creux mais pas trop profond, mettre la semoule pass\u00e9e au tamis, l’huile, la levure, le sel. Ajouter peu \u00e0 peu l’eau ti\u00e8de en rassemblant la semoule pour former une […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-907","post","type-post","status-publish","format-standard","hentry","category-entree"],"_links":{"self":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/comments?post=907"}],"version-history":[{"count":7,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/907\/revisions"}],"predecessor-version":[{"id":1074,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/posts\/907\/revisions\/1074"}],"wp:attachment":[{"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/media?parent=907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/categories?post=907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/monoy.fr\/WordPress\/wp-json\/wp\/v2\/tags?post=907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}