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Kisra

Name: Kisra
Total time: 60 min
Yield: Serves 6
Cuisine: Sudan
Ingredients: 200g Sorghum Flour; 50g All-purpose flour; 2g Dry yeast; 500ml Water; A pinch Salt

Side Dish

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Fermented sorghum batter spread paper-thin on a griddle — Sudan's staple crêpe.

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📖 The Story Behind This Dish

Kisra is Sudan's staple: sorghum flour is mixed with water, fermented overnight, and spread paper-thin on a hot griddle. The sheets are stacked and eaten with stews called mullah. Faintly sour, it goes well with any stew.

🌆 Where it's eaten: In a Sudanese village kitchen, a woman swiftly spreads batter on a hot griddle, peels off each thin crêpe, and stacks them up.

🥕 Ingredients (serves 6)

Sorghum Flour 200g
All-purpose flour 50g
Dry yeast 2g
Water 500ml
Salt A pinch

👩‍🍳 Instructions

Mix the sorghum flour, flour, yeast, and water into a smooth, loose batter.
Leave overnight at room temperature to ferment, then mix in the salt.
Heat a frying pan and brush very lightly with oil.
Pour in a ladleful of batter and quickly spread thin with a spatula.
When the top is dry, peel off and stack cooked side up.

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