Name: Kisra
Yield: 6
Cuisine: Sudan
Ingredients: 2 cups sorghum flour (or a blend of sorghum and wheat flour); 3 cups water, plus more as needed; 1/2 tsp salt; 1 tbsp sugar; 1 tbsp yogurt or starter from a previous batch; Oil for the griddle; Stew, such as okra or lamb, to serve

Where it comes from

Kisra is a staple bread of Sudan, eaten daily with stews such as okra or meat dishes. Sorghum, a hardy grain, grows well in the dry climate, and the fermentation gives the bread a mild tang.

Explore the cuisine of Sudan.

Recipe

Make Kisra at home

Serves 6Time 30 minutes, plus fermenting

Ingredients

2 cups sorghum flour (or a blend of sorghum and wheat flour)
3 cups water, plus more as needed
1/2 tsp salt
1 tbsp sugar
1 tbsp yogurt or starter from a previous batch
Oil for the griddle
Stew, such as okra or lamb, to serve

How it's made

Mix the flour, water, salt, sugar and yogurt into a smooth, thin batter like crepe batter.
Cover and ferment in a warm place for 24 to 48 hours until bubbly and slightly sour.
Thin with a little water if it thickens.
Heat a flat nonstick griddle or crepe pan over medium-high heat and brush lightly with oil.
Pour a ladle of batter and spread it very thin in a circle.
Cook 1 to 2 minutes until the surface dries and edges lift.
Peel off and stack in a towel to stay soft.
Serve with stew.