Cookbook:Kisra (Sudanese Bread)
| Kisra (Sudanese Bread) | |
|---|---|
| Category | Bread recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture, with a slightly tangy flavor due to the fermentation process. Kisra is traditionally served as an accompaniment to Sudanese stews, such as bamia or mulahwa. To enjoy it, tear off a piece and use it to scoop up the delicious flavors of your chosen dish. Its versatility also allows it to be used as a wrap or enjoyed on its own with butter or honey.
Ingredients
[edit | edit source]- 2 cups sorghum or millet flour
- 1 teaspoon salt
- 2 cups warm water
- ½ teaspoon active dry yeast (optional, for fermentation)
- Vegetable oil
Equipment
[edit | edit source]- Mixing bowl
- Whisk or spoon
- Stovetop
- Non-stick frying pan or griddle
- Spatula
Procedure
[edit | edit source]- In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.
- If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.
- Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.
- Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.
- Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.
- Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life.
Note, tips, and variations
[edit | edit source]- Kisra is typically made with sorghum or millet flour, but if these are not readily available, you can use a combination of wheat flour and cornmeal as a substitute.