Kisra (Sudanese Bread)
Kisra is a thin Sudanese flatbread made from sorghum or millet flour, cooked on one side only and used to scoop up stews such as bamia or mulahwa. Letting the batter ferment overnight gives it a mild tang, while skipping the yeast gives a plainer, quicker version. The sheets stay flexible enough to tear, wrap or eat with butter or honey, and they keep for days once stacked.
Instructions
Put the flour and salt in a mixing bowl. Pour in the warm water a little at a time, whisking constantly, until the batter is smooth and free of lumps.
If you want a fermented kisra, stir in the yeast, cover the bowl with a clean kitchen towel and leave it somewhere warm for 8 to 12 hours. The batter will develop a tangy flavor as it sits. For a non-fermented kisra, skip this step and go straight to cooking.
Heat a non-stick pan or griddle over medium heat and let it get properly hot before any batter goes in. Stir the batter well, since the flour settles, then pour a ladleful onto the pan.
Tilt and rotate the pan right away so the batter spreads into a thin, even layer. The finished kisra should be thin and flexible.
Cook on one side only for a few minutes. It is ready when the edges lift, the underside is golden brown, the surface looks dry and the edges are crisp. Slide it off with a spatula and repeat with the rest of the batter.
Stack the cooked kisra on a plate or wrap them in a clean kitchen towel so they stay soft and pliable. They keep at room temperature for a few days, or longer in the refrigerator.
Make it personal.
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