Entree: Sudan – كسرة ➤ Kisra (Sorghum flatbread)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 min

Additional 12 hrs

Total 12 hrs 15 min

Ingredients

- 3 cups (360 g) sorghum flour
- 3–4 cups (720–960 ml) water (adjust for batter consistency)
- 1/4 cup (60 ml) fermented sorghum starter (hogo) or 1/4 tsp (1 g) active dry yeast if no starter available
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) vegetable oil for the pan (plus a little more for wiping the pan between breads)
- Optional: 1/4 cup (30 g) all-purpose flour to lighten the batter (if desired)

Instructions

1. In a large bowl, whisk together the sorghum flour (and optional all-purpose flour) with 2 cups (480 ml) of the water until smooth. Stir in the fermented starter (or dissolve the yeast in a little warm water and add). Cover the bowl loosely and leave at warm room temperature to ferment 12–24 hours until bubbly and slightly tangy.
2. After fermentation, stir the batter and add the remaining water as needed to reach a thin, pourable crepe-like consistency (similar to pancake batter), then mix in the salt. Adjust thickness: batter should coat and run easily across the pan.
3. Heat a large nonstick skillet or saj (convex griddle) over medium-high heat. Lightly brush the surface with a film of oil. Pour or ladle about 1/3 cup (80 ml) of batter into the hot pan and quickly tilt and swirl to spread a very thin, even layer across the surface.
4. Cook the kisra without flipping until the surface sets and small holes appear and the top is dry to the touch, about 1–2 minutes. The bottom should be lightly golden. Gently peel the kisra off and place it on a clean cloth or plate; cover with a cloth to keep soft.
5. Repeat with the remaining batter, wiping or re-oiling the pan as needed between each kisra. Stack cooked kisra and keep covered to retain moisture.
6. Serve warm as the base for stews (mullah), to scoop sauces, or folded around fillings. Kisra is traditionally eaten by tearing pieces with the hand.