Entree: South Sudan – Northern Culinary Region – Kisra (Thin fermented sorghum flatbread used as a staple accompaniment to stews and sauces)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (360 g) sorghum flour
- 4 cups (960 ml) water, divided
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) active dry yeast (optional for faster fermentation)
- 2 tbsp (30 ml) vegetable oil for the pan
- Optional: 1/4 cup (30 g) wheat flour to help fermentation (optional)

Instructions

1. In a large bowl combine the sorghum flour and 2 cups (480 ml) of the water, whisking until smooth. If using wheat flour or yeast for a quicker method, add them now. Cover the bowl with a cloth and leave at room temperature to ferment for 12–24 hours until bubbles form and the batter is slightly sour; if using yeast, ferment 1–2 hours until active bubbles appear.
2. After fermentation stir in the remaining 2 cups (480 ml) water and the salt to achieve a thin, pourable pancake-batter consistency. Adjust with a little more water if too thick.
3. Heat a nonstick skillet or saj over medium-high heat and brush lightly with vegetable oil. Pour or ladle about 1/3 cup (80 ml) of batter into the center and quickly tilt and swirl the pan so the batter spreads into a thin round (about 8–9 inches / 20–23 cm).
4. Cook kisra until the surface dries and the edges lift easily, about 1–2 minutes; traditionally it is not flipped and finishes cooking through from steam. Remove with a spatula and stack on a plate covered with a cloth to keep soft.
5. Repeat with the remaining batter, brushing the pan with oil as needed. Serve kisra warm as the starchy base to scoop up stews, sauces, or relishes typical of South Sudanese Northern cuisine.