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Sudanese Kisra
Sorghum Flatbread
Kisra is a thin, slightly sour, fermented flatbread made primarily from sorghum flour, a staple food in Sudan. It's traditionally cooked on a large flat griddle and is used as a utensil to scoop up stews and other dishes, embodying the communal spirit of Sudanese dining.
🧂 Ainekset
- 2 cups Sorghum flour
- 1 cup All-purpose flour
- 2.5 cups Water(plus more as needed)
- for greasing the pan Unroasted sesame oil or vegetable oil
👨🍳 Ohjeet
- 1
In a bowl, combine the sorghum flour with 1.5 cups of water. Stir well to form a smooth paste. Cover and let it sit at room temperature overnight (at least 12 hours) to ferment.
- 2
The next day, stir the fermented sorghum mixture. Add the all-purpose flour and the remaining 1 cup of water. Mix until you achieve a thin, smooth batter, similar to crepe batter. Add more water if needed to reach the desired consistency.
- 3
Heat a lightly greased flat griddle or non-stick pan over medium heat. The pan should be hot but not smoking.
- 4
Pour a ladleful of batter onto the hot pan. Immediately use a small scraper, spatula, or even a credit card to quickly spread the batter thinly and evenly across the pan in a circular motion, holding it at a slight angle.
💡 Ammattilaisvinkit: This step requires practice to get the thinness and evenness right. - 5
Cook for about 1-2 minutes, or until the edges start to curl up and the surface appears set. Do not overcook, as Kisra should remain soft and pliable.
- 6
Gently loosen the edges and carefully flip the Kisra. Cook for another 30 seconds to a minute on the other side.
- 7
Slide the cooked Kisra onto a plate. Stack the Kisra as they are made, covering them with a clean kitchen towel to keep them moist and soft. Repeat with the remaining batter.
💡 Ammattilaisvinkit
- ✓The fermentation process is key to Kisra's characteristic slightly sour taste and texture.
- ✓Ensure the pan is well-greased to prevent sticking.
- ✓Work quickly when spreading the batter to achieve a thin crepe.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some recipes include a small amount of wheat flour for added structure.
- Adjust the fermentation time for a more or less sour flavor.
- Can be made entirely from sorghum flour for a gluten-free option, though it may be more delicate.