🫓 Kisra (Sudanese Sorghum Flatbread)

Method

1. In a large bowl, mix the 3 cups of sorghum flour with 3 cups of the water and whisk into a smooth, lump-free batter.

2. To speed up fermentation, add 1/2 tsp of yeast if you like; cover the bowl and leave it in a warm place overnight until it ferments, with bubbles and a light sour smell.

3. Add the pinch of salt and the remaining water gradually while whisking, until it's the consistency of a thick soup.

4. Heat a griddle or wide pan over medium-high heat for 5 minutes until very hot, and wipe it with a little oil if you have it.

5. Pour a small ladleful of batter at one edge of the griddle.

6. Spread it immediately with a flat edge, such as a wide spatula, in one quick sweep into a very thin layer.

7. Leave it for 30 seconds until the top dries, becomes lacy and the edges lift, then peel it off without flipping.

8. Stack the sheets on a plate, wiping the griddle between each one, and serve with stew.

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