Kisra
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The Tale of Kisra
Kisra is an ancient fermented sorghum flatbread central to Sudanese cooking, thin and slightly tangy, cooked quickly on a hot griddle in a tradition that predates the 2011 split between Sudan and South Sudan. It remains the everyday bread used to scoop up stews across Sudan.
Ingredients
Scale:· 6 servings
- 3 cups sorghum flour
- 3 1/2 cups water
- 1/4 teaspoon active dry yeast
- 1/2 teaspoon salt
Instructions
- 1Whisk the sorghum flour with water and yeast into a very thin, smooth batter.
- 2Cover loosely and let ferment at room temperature for 12-24 hours until sour-smelling and slightly bubbly.
- 3Stir in the salt just before cooking.
- 4Heat a large flat metal griddle or wide non-stick pan over medium-high heat.
- 5Pour a thin ladleful of batter onto the hot surface and spread quickly with the back of the ladle into a very thin, wide round.
- 6Cook for about a minute until the edges curl and the surface turns matte; it typically cooks on one side only.
- 7Peel off carefully and stack, repeating with the remaining batter.
- 8Serve warm alongside mullah stew for scooping.
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