Kisra
A paper-thin fermented sorghum crêpe, griddled on a wide iron sheet and torn to scoop stews.
History and culture
Sorghum (dura) is Sudan's staple grain; kisra is its everyday bread, its sourness from a wild ferment kept alive from batch to batch, poured with a wooden gargariba.
Ingredients
- 2 cups sorghum flour
- Water
- A little of the previous ferment (starter)
- Salt
How it is made
- Mix flour and water to a thin batter; leave to ferment 1–2 days.
- Stir in salt and thin further.
- Pour a ladle onto a very hot flat griddle, spread with a scraper.
- Peel the thin sheet the moment it lifts; stack under cloth.
Variations
Kisra rahifa (thin, everyday) vs. aseeda (thick porridge from the same grain).
Preparation notes
The griddle must be hot enough that the batter sets on contact — too cool and it sticks.
Questions
Is kisra gluten-free?
Sorghum is gluten-free, though shared griddles may carry traces.