KisraFermented Sorghum Flatbread
A thin fermented sorghum flatbread associated with Sudan and South Sudan, cooked as flexible sheets on a hot griddle.
Prep
8h
Cook
20m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gSorghum Flour
- 120gKisra Starter
- 750mlWater
- 6gSalt
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
In a large bowl, whisk together the sorghum flour, kisra starter, water, and salt until you have a thin, smooth batter with no lumps.
- 02
Cover the batter and let it rest until slightly airy and lightly tangy.
- 03
Heat a nonstick skillet or flat griddle over medium-high heat until hot.
- 04
Lightly brush the surface with a little vegetable oil.
- 05
Pour in enough batter to make a very thin layer, then swirl quickly so it coats the pan evenly.
- 06
Cook until the surface looks dry and the edges begin to lift. Do not flip.
- 07
Lift the flatbread out carefully and stack it under a clean towel. Repeat with the remaining batter, brushing the pan with more vegetable oil as needed.
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