👨‍🍳 作り方

1. 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. 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. 3

   Heat a lightly greased flat griddle or non-stick pan over medium heat. The pan should be hot but not smoking.

4. 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.

   💡 プロのコツ: This step requires practice to get the thinness and evenness right.
5. 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. 6

   Gently loosen the edges and carefully flip the Kisra. Cook for another 30 seconds to a minute on the other side.

7. 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.