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Kissar

Name: Kissar
Total time: 40 min
Yield: Serves 4
Cuisine: Chad
Ingredients: 150g Rice flour; 100g All-purpose flour; 1 tsp Dry yeast; 2 tbsp Yogurt; 1/2 tsp Salt; 400ml Water; A pinch Vegetable Oil

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Fermented sorghum batter cooked thin on a griddle — Chad's crêpe-like bread.

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📖 The Story Behind This Dish

Kissar is a thin flatbread made in eastern Chad and Sudan: sorghum batter is fermented overnight and spread thin on a hot griddle. Faintly sour, it's dipped in meat or okra sauce or eaten with tea in the morning.

🌆 Where it's eaten: In a Chadian kitchen, batter is swiftly spread on a hot griddle and paper-thin breads pile up one after another.

🥕 Ingredients (serves 4)

Rice flour 150g
All-purpose flour 100g
Dry yeast 1 tsp
Yogurt 2 tbsp
Salt 1/2 tsp
Water 400ml
Vegetable Oil A pinch

👩‍🍳 Instructions

Mix the flours, yeast, and salt and add the water and yogurt to make a loose batter.
Cover and ferment at room temperature for 6 hours to overnight.
Heat a frying pan and wipe with a thin film of oil.
Pour in a ladleful of batter and spread thin with the back of the ladle.
Cook on one side only until the top is dry, remove, and stack.

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