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Kisra (Sudanese Bread)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Baked

Tags: medium difficulty, recipes for flatbread, recipes using millet flour, recipes using sorghum flour, recipes using vegetable oil, recipes without cooking time, recipes without servings, sudanese

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKisra_%28Sudanese_Bread%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKisra%20%28Sudanese%20Bread%29&oldid=4503456

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 cups sorghum or millet flour
  • 1 teaspoon salt
  • 2 cups warm water
  • ½ teaspoon active dry yeast (optional, for fermentation)
  • Vegetable oil

Directions

  1. In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.
  2. If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.
  3. Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.
  4. Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.
  5. Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.
  6. Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life.

Equipment

Mixing bowl, Whisk or spoon, Stovetop, Non-stick frying pan or griddle, Spatula

Notes

Kisra is typically made with sorghum or millet flour, but if these are not readily available, you can use a combination of wheat flour and cornmeal as a substitute.