Entree: South Sudan – National Cuisine – Kisra (Fermented sorghum flatbread)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 min

Additional 12 hrs

Total 12 hrs 15 min

Ingredients

- 3 cups (360 g) sorghum flour
- 3 1/2 cups (840 ml) water, divided
- 1/2 cup (60 g) all-purpose wheat flour (optional, helps binding and fermentation)
- 1 tsp (6 g) fine salt
- 1/4 tsp (1 g) active dry yeast (optional, to speed fermentation)
- 1/4 cup (60 ml) fermented sorghum starter or reserved batter from previous batch (optional, for authentic sourness)
- 2 tbsp (30 ml) vegetable oil or neutral oil for cooking

Instructions

1. Step 1: In a large mixing bowl, whisk together sorghum flour, optional wheat flour, and salt. Gradually add 3 cups (720 ml) of the water, stirring to make a smooth, thin batter with the consistency of heavy cream; add more water from the remainder if necessary.
2. Step 2: If using, stir in active dry yeast and/or 1/4 cup (60 ml) fermented starter. Cover the bowl with a clean cloth and leave at room temperature to ferment until bubbly and tangy, typically 12–24 hours depending on ambient temperature (longer in cool conditions).
3. Step 3: After fermentation, stir the batter. Adjust thickness with the remaining water so it pours thinly but still coats the back of a spoon — like a crepe batter. Taste and adjust salt if needed.
4. Step 4: Heat a nonstick skillet or traditional saj/griddle over medium-high heat until hot; wipe lightly with a paper towel dipped in oil so the surface is very lightly oiled.
5. Step 5: Pour or ladle a thin layer of batter onto the hot surface, tilting and rotating the pan immediately to spread into a very thin circle (about 8–10 in / 20–25 cm). Cook until the surface sets and small holes form and the edges lift, about 1–2 minutes. Kisra is usually cooked on one side only; flip briefly if you prefer both sides cooked, about 10–20 seconds.
6. Step 6: Transfer cooked kisra to a clean cloth or stack on a plate, covering to keep soft. Repeat with remaining batter, re-oiling the pan as needed.
7. Step 7: Serve warm as the base for stews (e.g., mullah, meat or vegetable stews), tearing pieces to scoop up sauces. If not using immediately, kisra keeps covered at room temperature for a day or refrigerated for a few days; reheat briefly on a hot pan before serving.