Kisra (Fermented Sorghum Flatbread)

Name: Kisra (Fermented Sorghum Flatbread)
Yield: 6
Cuisine: South Sudan
Ingredients: Sorghum flour — 300 g (2.5 cups); Warm water, divided — 600 ml (2.5 cups); Active dry yeast — 1/2 tsp (2.5 ml); Salt — 1/4 tsp (1.25 ml); Vegetable oil, for the pan

The Quirky Foodster Team

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Servings

Ingredients

Sorghum flour — 300 g (2.5 cups)
Warm water, divided — 600 ml (2.5 cups)
Active dry yeast — 1/2 tsp (2.5 ml)
Salt — 1/4 tsp (1.25 ml)
Vegetable oil, for the pan

Method

In a large bowl, whisk the sorghum flour with 400 ml (1.5 cups) of the warm water and the yeast until smooth.
Cover loosely and leave at room temperature to ferment for 24-48 hours, until the batter smells pleasantly sour and shows small bubbles.
Just before cooking, whisk in the remaining water and the salt to loosen the batter to a thin, pourable consistency.
Heat a large flat, lightly oiled skillet or griddle over medium heat.
Ladle a thin layer of batter onto the hot skillet, swirling or spreading quickly with the back of the ladle to form a very thin, wide flatbread.
Cook for 1-2 minutes until the surface is set and small holes appear, then carefully lift off (kisra is traditionally cooked on one side only).
Stack the cooked flatbreads under a clean cloth to keep them soft while you cook the rest.
Serve warm alongside stews such as Combo, Kajaik or Rijla.

Introduction: Widely regarded as South Sudan's national dish, kisra is a thin, spongy, slightly sour sorghum flatbread that appears alongside almost every stew and soup in the country.

Cultural Background: Widely regarded as South Sudan's national dish, kisra is a thin, spongy, slightly sour sorghum flatbread that appears alongside almost every stew and soup in the country. Its fermented batter, left to develop flavour for a day or two before cooking, gives kisra a texture similar to a soft crepe, perfectly suited to soaking up rich sauces.

Tips: A well-seasoned or non-stick flat griddle is essential for spreading kisra thin without tearing. Don't rush the fermentation – the sour tang and light texture depend on giving the batter enough time.

Variations: Blend in a small amount of wheat flour for a slightly more elastic batter, common in some urban households. Make smaller, thicker rounds if a large flat griddle isn't available. Already vegan as written.

Storage: Store cooled flatbreads stacked and wrapped in a clean cloth or airtight container at room temperature for up to 2 days.

Reheating: Warm briefly in a dry skillet over low heat, or wrap in foil and warm in a low oven.

Nutrition: Approx. 110 kcal, 3 g protein, 1 g fat, 23 g carbohydrate, 3 g fibre per flatbread.

FAQs:

Q: Can I speed up the fermentation?

A: A warmer spot speeds it up somewhat, but kisra's characteristic tang really does need at least a full day of fermenting.

Q: Why is my kisra tearing when I lift it?

A: The pan may not be hot enough or lightly oiled enough – make sure the skillet is well heated and very lightly greased before each flatbread.