Gurasa (Sudanese Soft Flatbread)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3.25 cups)
- Instant yeast — 1.5 tsp
- Salt — 1 tsp
- Sugar — 1 tsp
- Warm water — 260 ml (1 cup + 1 tbsp)
- Vegetable oil, for cooking — 2 tbsp
Method
- Combine flour, yeast, salt, and sugar in a bowl. Gradually add warm water, mixing until a soft, slightly sticky dough forms.
- Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled.
- Divide dough into 6 pieces. Flatten each into a thick round disc, about 1.5 cm (1/2 in) thick.
- Heat a wide pan over medium-low heat with a light brushing of oil. Cook each gurasa for 4-5 minutes per side, until golden brown spots form and the centre is cooked through.
- Serve warm, torn by hand.
Introduction: Gurasa is a soft, thick wheat flatbread traditionally cooked in a wide, shallow clay pan and torn to scoop up stews or enjoyed simply with honey at breakfast.
Cultural Background: Gurasa is a soft, thick wheat flatbread traditionally cooked in a wide, shallow clay pan and torn to scoop up stews or enjoyed simply with honey at breakfast.
Tips: Cook over medium-low heat to ensure the thick centre cooks through without burning the outside.
Variations: A version enriched with a little milk gives a softer, richer crumb. Already fully vegan as written.
Storage: Store wrapped at room temperature up to 1 day, or freeze up to 1 month.
Reheating: Warm in a dry pan or wrapped in foil in a low oven for a few minutes.
Nutrition: Approx. 210 kcal, 6 g protein, 3 g fat, 40 g carbohydrate per piece.
FAQs:
Q: Why is my gurasa doughy in the middle?
A: The heat may be too high, browning the outside before the thick centre cooks — lower the heat and extend cooking time.
- All-purpose flour — 400 g (3.25 cups)
- Instant yeast — 1.5 tsp
- Salt — 1 tsp
- Sugar — 1 tsp
- Warm water — 260 ml (1 cup + 1 tbsp)
- Vegetable oil, for cooking — 2 tbsp
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