Kisra (Sudanese Sorghum Flatbread)
The Quirky Foodster Team
Ingredients
- Sorghum flour — 300 g (2.5 cups)
- Water, plus more as needed — 600 ml (2.5 cups)
- Salt — 1/2 tsp
Method
- Whisk sorghum flour and water together in a bowl to form a thin, smooth batter. Cover loosely and leave at room temperature for 24 hours to ferment, until slightly bubbly and tangy-smelling.
- Stir in salt. Thin with a little extra water if the batter has thickened too much.
- Heat a non-stick griddle over medium heat. Ladle a thin layer of batter across the surface, swirling to spread it very thin, similar to a crepe.
- Cook for 1-2 minutes until the edges lift and the surface is dry, no need to flip.
- Remove and stack; repeat with remaining batter.
Introduction: Kisra is Sudan's iconic paper-thin fermented sorghum flatbread, a daily staple used to scoop up stews.
Cultural Background: Kisra is Sudan's iconic paper-thin fermented sorghum flatbread, a daily staple used to scoop up stews. Its tangy flavour comes from a natural fermentation process passed down through generations.
Tips: The batter should be thin enough to spread easily — adjust water as needed before cooking each batch.
Variations: A quicker, non-fermented version exists but lacks kisra's characteristic tang. Already fully vegan as written.
Storage: Store stacked and wrapped at room temperature up to 1 day, or refrigerate up to 3 days.
Reheating: Warm briefly on a dry pan or wrapped in foil in a low oven.
Nutrition: Approx. 130 kcal, 3 g protein, 0.5 g fat, 28 g carbohydrate per piece.
FAQs:
Q: Why does kisra need to ferment?
A: Fermentation develops its characteristic tangy flavour and aids digestibility of the sorghum.
- Sorghum flour — 300 g (2.5 cups)
- Water, plus more as needed — 600 ml (2.5 cups)
- Salt — 1/2 tsp
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