Kisra (Sudanese Sorghum Flatbread)
Paper-thin Sudanese flatbread made from fermented sorghum batter, eaten with stews.
- ⏱Time40 min
- 📊DifficultyAdvanced
- 👥Serves6 people
- 🔥Per serving240 kcal
Ingredients for 6 people
- Sorghum flour3 cups
- Water4 cups
- Salt1 pinch
Optional extras
- Yeast1/2 tsp, to speed up fermentation
- Vegetable oilfor greasing the griddle
Nutrition per serving
- Calories
- 240
- Protein
- 6 g
- Carbs
- 48 g
- Fat
- 4 g
Approximate values; they vary with the exact ingredients you use.
Method
Mix the flour with the water to a runny batter like thick soup.
Cover and leave somewhere warm overnight until it ferments and turns slightly sour.
Heat a griddle or wide pan well and wipe it with a little oil.
Pour on a ladleful of batter and quickly spread it into a very thin layer with a flat edge.
Cook for 30 seconds until dry and the edges lift, then peel it off without flipping.
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