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Kisra
Sudan's paper-thin fermented sorghum flatbread
Kisra (kisra rahifa) is the daily bread of northern and central Sudan: a sorghum batter left to sour for a day, then wiped across a very hot iron plate in a single sweep so it cooks into a lacy sheet as thin as paper. In homes it is made early each morning and stacked in folded layers to eat with mullah stews, especially during Ramadan. A wide crêpe pan and a plastic scraper or spatula work at home. Chef's tip: the pan must be hot enough that the batter sets the moment it touches; if it is too cool the sheet sticks and tears.
- Total time
- 45 min
- Difficulty
- hard
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Whisk 10 ½ oz gluten-free white sorghum flour, 2 ½ cups lukewarm water and ½ tsp instant yeast to a smooth batter. Cover and leave at warm room temperature for 18–24 hours, until bubbly and pleasantly sour-smelling.
1440 minStep 2: Stir in ½ tsp salt. The batter should be thin, like single cream; whisk in a little water if it is thicker.
Step 3: Heat a large non-stick or cast-iron pan over a high heat for 3 minutes, then wipe with a little 1 tbsp vegetable oil on kitchen paper. Pour in 3–4 tbsp of batter and immediately sweep it across the pan in one movement with a scraper or the edge of a spatula, leaving a thin, lacy layer.
5 minStep 4: Cook for 40–60 seconds, without turning, until the edges lift and the sheet looks dry and matt. Peel it off and stack. Common mistake: turning it — kisra is cooked on one side only.
25 minStep 5: Fold each sheet into quarters while warm and keep under a cloth. Serve with mullah or salads.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 3 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kisra take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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