Kisra
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The Tale of Kisra
Kisra, a thin, slightly sour fermented sorghum flatbread, is an ancient Nile Valley staple that predates the modern border between Sudan and South Sudan. Cooked quickly on a hot griddle, it functions much like a crepe, torn and used to scoop up stews at nearly every meal.
Ingredients
Scale:· 6 servings
- 3 cups sorghum flour
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon starter (fermented batter from a previous batch, optional)
- 1 tablespoon all-purpose flour (to strengthen the batter)
- 1/2 teaspoon sugar
- Oil for greasing the griddle
Instructions
- 1Mix the sorghum flour with water to form a thin, smooth batter.
- 2Stir in the starter if available to speed fermentation.
- 3Cover and let the batter ferment at room temperature for 8-12 hours or overnight until slightly sour and bubbly.
- 4Heat a large flat griddle or non-stick pan over medium heat and lightly grease.
- 5Pour a thin layer of batter onto the griddle, spreading quickly into a large thin round.
- 6Cook until the surface is dry and small holes appear, about 2-3 minutes; do not flip.
- 7Peel off the flatbread and stack, keeping warm and covered.
- 8Serve alongside stews for scooping.
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