Gurassa (Yeasted Sorghum Pancake Bread)
The Quirky Foodster Team
Ingredients
- Sorghum flour — 250 g (2 cups)
- All-purpose flour — 60 g (1/2 cup)
- Warm water — 500 ml (2 cups)
- Active dry yeast — 1 tsp (5 ml)
- Salt — 1/2 tsp (2.5 ml)
- Vegetable oil, for the pan
Method
- Whisk the sorghum flour, all-purpose flour, yeast and salt together in a large bowl.
- Gradually whisk in the warm water to form a smooth, thick, pourable batter.
- Cover and let rise in a warm place for about 1 hour, until bubbly and slightly puffed.
- Heat a lightly oiled non-stick skillet over medium-low heat.
- Pour a ladleful of batter into the pan to form a round about 1 cm (0.4 in) thick, cover with a lid, and cook for 3-4 minutes until the top is set and bubbly.
- Flip and cook for a further 1-2 minutes on the other side until lightly golden.
- Repeat with the remaining batter, stacking the cooked pieces under a clean cloth.
- Serve warm, torn into pieces, alongside a stew.
Introduction: Thicker and softer than kisra, gurassa is a yeasted, spongy pancake-style bread torn into pieces and used to scoop up stews, in the same tradition as its thinner cousin.
Cultural Background: Thicker and softer than kisra, gurassa is a yeasted, spongy pancake-style bread torn into pieces and used to scoop up stews, in the same tradition as its thinner cousin. Its pillowy texture, achieved through a short yeasted rise, makes it a favourite for mopping up thicker sauces like Combo or goat meat soup.
Tips: Cooking with the lid on helps the thicker batter cook through evenly without burning the base. Let the batter rise until visibly bubbly – this is what gives gurassa its soft, spongy crumb.
Variations: Use all sorghum flour for a more traditional, denser result. Make smaller rounds for individual portions at a gathering. Already vegan as written.
Storage: Store cooled pieces wrapped in a clean cloth or airtight container at room temperature for up to 2 days.
Reheating: Warm in a covered skillet over low heat for a minute or two per side, or wrap in foil and warm in a low oven.
Nutrition: Approx. 130 kcal, 4 g protein, 1 g fat, 26 g carbohydrate, 3 g fibre per piece.
FAQs:
Q: Can I use only sorghum flour?
A: Yes, this is the more traditional approach – the small amount of all-purpose flour here simply makes the batter a little easier to handle for beginners.
Q: Why isn't my gurassa rising?
A: Check that the yeast is fresh and the water was warm, not hot, when mixed in – water that is too hot can kill the yeast.
- Sorghum flour — 250 g (2 cups)
- All-purpose flour — 60 g (1/2 cup)
- Warm water — 500 ml (2 cups)
- Active dry yeast — 1 tsp (5 ml)
- Salt — 1/2 tsp (2.5 ml)
- Vegetable oil, for the pan
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