Mix semolina, salt, sugar, pour in the oil and gradually adding water knead the dough. Water might need a little more adjustable to the state of elasticity when it is moderately soft, not sticky, does not crack, it's all right, you can continue...

Then divide it into two balls and start on the Desk floured hands to knead each into a pancake thickness of 0.5 cm and a diameter of the benchmark, the size of your pan, the cake a little less, so the edges are not curled. Pellet mash with a hand on each side, and then smoothes all the bumps and even edges (an edge of one palm keep the edge, and fingers otpravlyaem dough), but in General, you can with a rolling pin to roll out and attach the cover to be cut with a knife :D, then pinned with a fork and sent in a hot oil-pan. I do it on a special burner (herd) and baked on a large clay plate called tajine. But today I tried the pan, and therefore share with you... my husband said that the difference is there, but not very large. I almost forgot!!! Periodically scrollable casro in the pan that it was cooked evenly. Fry on both sides.

Here is a photo with Kasai on tajine and finished Kasra from the pan. The last step is such that when we remove casro with fire it needs to be wrapped in a towel. ALL!)))

If you have not eaten Kasra it is required to put in the package, and it will be so much oak that it is not possible to be there. And, Yes... I almost forgot! Casro not cut, and it breaks! And it is VERY tasty with HMIS fulfil hlya ;-)