GurasaSudanese Skillet Bread
This soft pan-cooked bread has a tender crumb, a lightly browned crust, and enough body to tear and dip into rich Sudanese stews. A little ghee brushed on top keeps it especially fragrant and supple.
Prep
1h 40m
Cook
25m
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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Dough
- 500gAll-Purpose Flour
- 7gActive Dry Yeast
- 320mlWater (lukewarm)
- 8gSalt
- 10mlVegetable Oil
Frying
- 10mlVegetable Oil
Finishing
- 20gGhee (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Stir the active dry yeast into the lukewarm water and leave it briefly until slightly foamy.
- 02
Add the all-purpose flour and salt, then mix until a soft dough forms.
- 03
Knead in the vegetable oil until the dough is smooth, cover, and leave it to rise until puffy.
- 04
Divide the dough into equal rounds and let them rest while a heavy skillet heats over medium-low heat.
- 05
Lightly coat the skillet with the vegetable oil, then cook the breads until golden on the first side.
- 06
Flip and cook until the second side is browned and the center feels fully set.
- 07
Brush the hot breads with the melted ghee and keep them covered until serving.
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