Are you looking for a recipe to make Kisra, the delicious bread from Sudan?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Kisra recipe and variations.
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Kisra is a traditional flatbread that originated in Sudan. It is made from fermented sorghum, which gives it a unique flavor and texture. The flatbread is thin and crepe-like, making it perfect for wrapping around stews or serving alongside salads. It is a staple in Sudanese cuisine and is enjoyed by people of all ages.
The history of Kisra dates back centuries in Sudan. It was originally created as a way to use sorghum, a grain that is abundant in the region. The fermentation process was developed to enhance the taste and make the bread more digestible. Over time, Kisra became a popular and versatile food, often served during special occasions and everyday meals. It has remained a beloved part of Sudanese culture and continues to be enjoyed by locals and visitors alike.
The estimated cost to make this recipe for Kisra flatbread is relatively low. The main ingredient, sorghum, can be found at an affordable price in most grocery stores. Other ingredients such as water, salt, and yeast are also inexpensive and commonly available. Overall, the cost of making this flatbread should be minimal.
In terms of time, making Kisra flatbread requires some preparation. The sorghum needs to be soaked and fermented for at least 24 hours before making the dough. Once the dough is ready, it needs to be rolled out and cooked on a hot griddle or skillet. The cooking process itself is relatively quick, taking only a few minutes per flatbread. However, considering the fermentation time, the entire process may take around 1-2 days to complete.
The main ingredients used in the recipe for Kisra, a Sudanese flatbread, are sorghum flour, water, and salt. Sorghum flour is made from grinding sorghum grains into a fine powder. It is the key ingredient that gives the flatbread its unique flavor and texture. Water is added to the flour to form a dough, and salt is used to enhance the taste of the bread.
The tools needed to make Kisra include a mixing bowl, a whisk or spoon for stirring, a flat griddle or skillet, and a spatula. The mixing bowl is used to combine the sorghum flour, water, and salt to make the dough. A whisk or spoon is then used to mix the ingredients until a smooth and consistent dough is formed. The flat griddle or skillet is heated on the stovetop, and the dough is spread thinly onto the hot surface using a spatula. The flatbread is cooked on both sides until it becomes golden brown.
To prepare Kisra, start by soaking sorghum flour in water overnight to allow it to ferment. The next day, drain the water and mix the fermented flour with salt and more water to form a smooth batter. Let the batter rest for about 30 minutes to allow the flavors to develop.
Next, heat a non-stick skillet or griddle over medium heat. Pour a ladleful of the batter onto the hot surface and spread it evenly to form a thin round shape. Cook the flatbread for a few minutes on each side until it turns golden brown and develops small bubbles. Repeat this process with the remaining batter.
Once cooked, remove the flatbread from the skillet and let it cool slightly before serving. Kisra is best enjoyed with stews and salads, or it can be used as a wrap for various fillings…(full recipe on the way)
To cook Kisra, start by mixing sorghum flour, water, and a pinch of salt in a bowl. Let the mixture sit for at least 8 hours or overnight to ferment. Once fermented, heat a non-stick skillet or griddle over medium heat. Pour a ladleful of the fermented batter onto the skillet and spread it out into a thin, round shape. Cook the flatbread for about 2-3 minutes on each side, or until it turns golden brown and bubbles start to form. Repeat this process with the remaining batter, adding more oil to the skillet if needed. Serve the Kisra warm with stews or salads, or let it cool and store it in an airtight container for later use. Enjoy your delicious Sudanese flatbread!…(full recipe on the way)
1. Cassava flour: Made from the root of the cassava plant, this gluten-free flour can be used as a substitute for sorghum flour in Kisra flatbread.
2. Millet flour: Ground from millet grains, this nutritious flour can be used to make a gluten-free version of Kisra flatbread.
3. Rice flour: Made from finely ground rice, this flour can be used as an alternative to sorghum flour in making Kisra flatbread.
4. Chickpea flour: Also known as gram flour, this protein-rich flour can be used to make a gluten-free version of Kisra flatbread.
5. Quinoa flour: Ground from quinoa seeds, this flour is a great gluten-free option for making Kisra flatbread, providing a nutty flavor and added nutrients
1. Sudanese flatbread
2. Sorghum crepe
3. Fermented flatbread
4. Stew companion bread
5. Thin Sudanese bread
6. Kisra bread
7. Crepe-like flatbread
8. Salad accompaniment bread
9. Traditional Sudanese bread
10. Sorghum flatbread
11. Sudanese crepe
12. Stew and salad bread
13. Kisra sorghum bread
14. Thin and fermented bread
15. Sudanese cuisine bread
1. Prepare your sourdough starter by combining equal parts flour and water and allowing it to ferment for at least 5 days.
2. In a large bowl, mix together sorghum flour, all-purpose flour, and a pinch of salt.
3. Add a portion of your sourdough starter to the flour mixture and mix well. Let it sit for a few hours to allow the sourdough to ferment.
4. After fermentation, the batter should be thin and slightly bubbly. If it’s too thick, add a little water to thin it out.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
6. Pour a ladleful of the batter onto the skillet and spread it out into a thin, crepe-like shape.
7. Cook for a few minutes on each side until golden brown and cooked through.
8. Serve your sourdough Kisra flatbread with stews or salads, as traditionally done…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative, such as sorghum flour or a gluten-free all-purpose flour blend.
2. Mix the flour with warm water and a pinch of salt in a bowl to form a smooth batter.
3. Cover the bowl with a clean cloth and let it sit in a warm place for a few hours to allow the batter to ferment.
4. Once the batter has fermented, heat a non-stick pan or griddle over medium heat.
5. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin, crepe-like flatbread.
6. Cook the flatbread for a few minutes on each side until it turns golden brown.
7. Repeat the process with the remaining batter.
8. Serve the gluten-free flatbread with your favorite stews or salads, just like in Sudanese cuisine…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Kisra at home above but I’ll be updating this page to include links to the best Kisra recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
