KisraFermented Sorghum Flatbread

Name: Kisra (Fermented Sorghum Flatbread)
Prep time: 8 h
Cook time: 30 min
Total time: 8 h 30 min
Yield: 6
Cuisine: Sudan
Ingredients: 300 g Sorghum Flour; 60 g Kisra Starter; 700 ml Water; 6 g Salt; 10 ml Vegetable Oil

This thin fermented flatbread has a pleasantly tangy flavor and a soft, flexible texture that makes it ideal for scooping up stews and sauces. It is cooked quickly on a hot griddle and stacked to stay tender.

Prep

Cook

30m

Serves

Estimated

Nutrition

Per serving

208kcal

Calories

Protein

Fat

41g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

300g
Sorghum Flour
60g
Kisra Starter
700ml
Water
6g
Salt

Frying

10ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Whisk the sorghum flour, kisra starter, water, and salt in a large bowl until the batter is completely smooth and quite thin.
02
Cover the bowl and leave the batter in a warm place until lightly bubbly and pleasantly sour.
03
Heat a flat griddle or wide nonstick pan over medium heat and lightly grease it with the vegetable oil.
04
Pour in a small ladle of batter and quickly swirl the pan so it spreads into a very thin round.
05
Cook until the surface looks dry and the edges lift easily, then slide the flatbread onto a plate without flipping.
06
Repeat with the remaining batter, stacking the breads under a clean towel to keep them soft.

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