Gurraasa
A thick soft wheat flatbread pressed by hand and cooked on a griddle, served under a ladle of stew.
History and culture
Where kisra is the thin sorghum bread, gurraasa is its plush wheat cousin — the everyday base for dam‘a (meat-tomato stew) across the north.
Ingredients
- 3 cups wheat flour
- Water, pinch of salt
- Oil for the griddle
How it is made
- Mix a soft dough; rest 20 min.
- Press flat by oiled hand into a round.
- Cook both sides on a hot griddle until spotted.
- Top with dam‘a stew and serve.