Entree: South Sudan – Northern Culinary Region – Gurasa (Soft yeasted round flatbread used to scoop stews and sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 1/4 cups (300 ml) warm water, about 105–110°F (40–43°C)
- 1 tbsp (9 g) active dry yeast
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- 2 tbsp (30 ml) plain yogurt or 2 tbsp (30 ml) melted butter (optional, for tenderness)

Instructions

1. In a small bowl, combine warm water, yeast, and sugar; stir and let sit until foamy, about 5–10 minutes.
2. In a large mixing bowl, whisk together flour and salt; make a well in the center and add the yeast mixture, 2 tbsp (30 ml) oil, and yogurt or melted butter if using.
3. Mix until a soft dough forms, then turn onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Alternatively, knead with a stand mixer fitted with a dough hook.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled, about 45–60 minutes.
5. Punch down the dough and divide into 4 equal pieces. Shape each piece into a tight ball and let rest, covered, for 10 minutes.
6. Using a rolling pin, roll each ball into a round about 7–8 inches (18–20 cm) across and roughly 1/8 to 1/4 inch (3–6 mm) thick.
7. Heat a large nonstick skillet or cast-iron pan over medium heat and brush lightly with oil. Cook one gurasa at a time: place it in the pan, cover, and cook until bubbles form and the underside has brown spots, about 2–3 minutes; flip and cook uncovered another 1–2 minutes until cooked through and lightly golden.
8. Keep cooked gurasa wrapped in a clean cloth to stay soft while cooking remaining rounds. Serve warm alongside stews, soups, or with spiced butter.