Entree: Chad – كسرة ➤ Kisra (Thin fermented sorghum flatbread eaten with stews or sauces)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Additional 6 hrs

Total 6 hrs 20 min

Ingredients

- 3 cups (360 g) sorghum flour
- 3 cups (720 ml) warm water (plus extra if needed)
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil, divided (for batter and greasing pan)
- 1/2 tsp (1.5 g) active dry yeast (optional, to shorten fermentation time)

Instructions

1. Combine the sorghum flour and salt in a large bowl. Gradually whisk in 3 cups (720 ml) warm water until you have a smooth, thin batter (consistency of heavy cream). Stir in 1 tbsp (15 ml) oil. If using yeast for a quicker fermentation, dissolve yeast in 2 tbsp (30 ml) warm water and add to batter now.
2. Cover the bowl with a clean cloth and leave at room temperature to ferment. Traditional fermentation takes 12–24 hours and develops a mild sour flavor; with yeast, ferment about 4–6 hours until slightly bubbly and tangy. If batter thickens too much, whisk in a few tablespoons of water to reach a thin crepe-like consistency.
3. When ready to cook, heat a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat and lightly brush with the remaining oil. Reduce heat to medium.
4. Pour or ladle about 1/3 cup (80 ml) of batter into the center of the pan and quickly tilt and rotate the pan so the batter spreads into a thin, even circle (about 7–9 inches / 18–23 cm). Cook until the surface is set and edges lift, about 1–2 minutes; kisra is not browned heavily—cook through but keep pale and pliable.
5. Remove the kisra to a clean towel or plate and cover to keep warm and soft. Repeat with remaining batter, oiling the pan lightly as needed. If batter becomes too thick between batches, whisk in a little water.
6. Serve kisra warm, torn into pieces and used to scoop stews, sauces, or vegetable preparations. Leftover kisra can be steamed briefly to re-soften.