Kisra (Sudanese Bread)
Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture, with a slightly tangy flavor due to the fermentation process. Kisra is traditionally served as an accompaniment to Sudanese stews, such as bamia or mulahwa. To enjoy it, tear off a piece and use it to scoop up the delicious flavors of your chosen dish. Its versatility also allows it to be used as a wrap or enjoyed on its own with butter or honey.
2 cups sorghum or millet flour
1 teaspoon salt
2 cups warm water
½ teaspoon active dry yeast (optional, for fermentation)
Vegetable oil
In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.
If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.
8–12 hours
Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.
Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.
Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.
Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life.