📝 About This Recipe
Kisra is the soul of Sudanese hospitality, a paper-thin, fermented flatbread that boasts a delicate tang and a unique, crepe-like texture. Traditionally prepared from finely ground sorghum flour, this ancient bread undergoes a multi-day fermentation process that develops its signature sourdough profile and probiotic benefits. It is more than just a side; it is the essential vessel used to scoop up rich stews (mullah), making it a centerpiece of communal dining in East Africa.
🥗 Ingredients
The Fermentation Starter (Ajine)
- 2 cups White Sorghum Flour (finely ground; also known as Feterita)
- 1.5 cups Warm Water (filtered, between 90-100°F)
- 1 tablespoon Active Yogurt or Sourdough Starter (used as an optional 'seed' to jumpstart the first batch)
The Final Batter (The Dilution)
- 1 cup White Sorghum Flour (added to thicken the fermented base)
- 1/2 cup Wheat Flour (all-purpose; helps with elasticity and prevents tearing)
- 2-3 cups Water (added gradually to reach a pourable consistency)
- 1/2 teaspoon Salt (to balance the sourness)
For the Griddle (Saj)
- 2 tablespoons Vegetable Oil (for lightly greasing the pan)
- 1/2 piece Raw Onion (dipped in oil to season the pan traditionally)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together 2 cups of sorghum flour and 1.5 cups of warm water until a thick, smooth paste forms. If this is your first time, stir in the tablespoon of yogurt to introduce beneficial bacteria.
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2
Cover the bowl loosely with a clean kitchen towel or cheesecloth. Place it in a warm, dark spot (like an unlit oven) and let it ferment for 24 to 48 hours. You will know it is ready when it smells pleasantly sour and has small bubbles on the surface.
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3
Once fermented, the mixture will have thickened. Add the remaining 1 cup of sorghum flour and 1/2 cup of wheat flour to the bowl.
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4
Gradually whisk in the additional 2 to 3 cups of water. The goal is a very thin, silky batter—thinner than pancake batter, more akin to heavy cream or a light crepe batter.
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5
Stir in the salt and let the batter rest for 15 minutes. This allows the flour to fully hydrate, which prevents the Kisra from cracking on the heat.
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6
Prepare your cooking surface. Traditionally a 'Saj' (flat steel plate) is used, but a large non-stick crepe pan or a flat cast-iron griddle works beautifully. Heat it over medium-high heat.
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7
Lightly grease the pan. The traditional Sudanese method involves dipping the flat side of a halved onion into oil and rubbing it across the hot surface to create a microscopic non-stick layer.
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8
Pour about 1/2 cup of batter onto the center of the hot griddle. Immediately use a small flat piece of plastic (like a clean credit card or a specialized 'Gargar' tool) to spread the batter in a quick, circular motion.
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9
The spreading motion should be light and spiral outward until the batter forms a paper-thin, translucent sheet covering the pan.
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10
Cook for only 30-60 seconds. You will see the edges start to lift and the color change from opaque white to a slightly translucent matte. Kisra is only cooked on one side.
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11
Carefully peel the Kisra off the griddle starting from one edge. It should be flexible and soft, not crispy.
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12
Place the finished Kisra on a plate and immediately cover it with a clean cloth to keep it moist. Stack subsequent pieces on top of each other; the steam helps keep them pliable.
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13
Repeat the process, lightly re-greasing the pan every 2-3 sheets, until all the batter is used.
💡 Chef's Tips
If the batter is too thick, the Kisra will be heavy and doughy; don't be afraid to add more water until it spreads effortlessly. The wheat flour is a 'modern' addition that helps beginners; if you want 100% gluten-free, stick to sorghum but be aware the bread will be more fragile. Always save a half-cup of your fermented batter in the fridge to use as a 'starter' for your next batch to speed up fermentation to 12 hours. If the Kisra sticks, your pan isn't hot enough or you need to rub it more thoroughly with the oiled onion. Keep the finished stack tightly wrapped; Kisra dries out and becomes brittle very quickly when exposed to air.
🍽️ Serving Suggestions
Serve folded into rectangles alongside 'Mullah Bamia' (a smooth, savory okra stew). Pair with 'Agashe' (Sudanese spicy grilled meat) for a complete street-food experience. Use it to scoop up 'Ful Medames' (stewed fava beans) for a traditional, filling breakfast. Serve with a side of fresh lime wedges and green chili paste (Dakwa) to complement the sour notes. Enjoy with a glass of cold 'Karkadeh' (hibiscus tea) to balance the earthy grain flavors.