World Flavors Cookbook

Kisra

A paper-thin, fermented flatbread made from sorghum flour, the most essential accompaniment to Sudanese stews.

Cuisine: Sudan

Ingredients

• 2 cups Sorghum flour (Dura)
• 1/2 cup Wheat flour
• 3 cups Water
• 1 tbsp active fermentation starter

Instructions

1. Mix sorghum flour with water and starter. Let ferment for 12-24 hours until sour.
2. Thin the batter with water until very liquid.
3. Spread a thin layer onto a large hot griddle (Saj) using a card to make it paper-thin.
4. Cook for 30 seconds until it peels off easily. Do not flip.