National Dishes of the World

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Kisra
Photo: Mohamed Elfatih Hamadien, CC BY-SA 4.0, Wikimedia Commons

bread vegan

Kisra

كسرة (kisra)

A very thin flatbread of fermented sorghum batter, served with stews of okra, greens and meat.

Eaten in: South Sudan, Sudan

Prep
10 min
Cooking
30 min
Resting
24 h
Total
24 h 40 min
Servings
4

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About the dish

Kisra is the everyday bread of South Sudan and neighbouring Sudan: a paper-thin flatbread made from sorghum flour batter that ferments overnight or longer. The batter is spread across a hot griddle with a single sweep of a special scraper, and the finished bread is mildly sour, soft and pliable. Kisra is folded into stacks and served with thick stews known as mulah, made with okra, spinach, groundnuts, dried fish or meat. It is eaten by hand, torn into pieces and used to scoop up the sauce.

Main ingredients

  • sorghum flour
  • water
  • salt

Sudan: Sudan's staple bread, eaten with thick mullah stews such as okra.

More: Wikipedia (en)

Recipe

Kisra

https://foodmap.ominuvo.com/dish/kisra

Ingredients

4 servings

4 servings

Method

  1. Mix the sorghum flour with 400 ml of water into a thick batter, cover and leave somewhere warm for 24 hours until bubbly and sour-smelling.

  2. Stir in the wheat flour, salt and remaining water to make a thin batter like single cream.

  3. Heat a large frying pan or griddle over medium heat and wipe it thinly with oil.

  4. Pour in a small amount of batter and immediately spread it as thinly as possible with a spatula or the edge of a piece of card.

  5. Cook without turning for about a minute, until dry and lifting at the edges.

  6. Remove the kisra, fold it in half and stack the rest under a cloth.

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