Entree: Nigeria – Kanuri Northeast – Gurasa (Thick round leavened flatbread cooked on a hot griddle, a staple in Kanuri households)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 18 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) fine salt
- 1 tbsp (15 ml) vegetable oil, plus 1 tbsp (15 ml) for the bowl
- 1 1/2 cups (360 ml) warm water, about 105–115°F (40–46°C)
- 1/2 cup (120 ml) whole milk, warmed
- 2 tbsp (30 g) unsalted butter or ghee, melted for brushing
- Extra flour for dusting

Instructions

1. In a small bowl combine warm water, sugar, and yeast; stir and let sit 5–10 minutes until foamy.
2. In a large bowl whisk together flour and salt. Make a well and add yeast mixture, warmed milk, and 1 tbsp vegetable oil.
3. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place 1 to 1 1/2 hours until doubled.
5. Punch down the dough and divide into 6 equal pieces. Shape each into a tight ball and let rest 10 minutes covered.
6. Roll each ball into a 6–7 inch (15–18 cm) round about 1/4 inch (6 mm) thick. Dust lightly with flour.
7. Heat a heavy skillet or griddle over medium heat and lightly grease with oil. Cook each round 2–3 minutes per side, pressing gently with a spatula, until puffed and golden brown spots form.
8. Remove from skillet and brush both sides with melted butter or ghee. Serve warm torn apart with stews, sauces, or grilled meat.