Kisra (كسرة)
Prep time: 12–24 hours (inactive fermentation time)
Cook time: 10 minutes
Total time: ~12–24 hours 10 minutes
Servings: 4–6 servings (makes approximately 12–15 sheets)
Country of Origin
Sudan (and South Sudan)
Description
Kisra is an iconic, ultra-thin fermented flatbread made from sorghum flour. It is a defining staple of Sudanese cuisine, found nowhere else in the world in this exact form. The process requires fermenting a smooth sorghum flour batter until pleasantly sour, then spreading it wafer-thin onto a hot cooking surface using a specialized technique. The result is a pile of incredibly thin, delicate, and mildly tangy sheets specifically designed to scoop up and soak up heavy, rich Sudanese mullah (stews).
Presentation & How It's Eaten
Kisra is presented stacked or folded into layers on a large communal platter. It serves as both the base of the meal and the utensil itself. Diners tear off pieces of the soft, slightly spongy bread with their right hand to enthusiastically scoop up thick vegetable or meat stews, like Tabeekh Mulukhiya or Mullah Waika.
Ingredients
1 cup (250g) sorghum flour
500–750ml water (warmed to room temperature)
3–4 tbsp yogurt (ideally slightly sour or close to expiring, used as a fermenting agent)
A splash of plain flour (optional, to adjust consistency)
A tiny bit of oil or ghee (for greasing the cooking surface)
Step-by-Step Directions
Mix the Base: In a large mixing bowl, combine the sorghum flour with 2 to 3 cups (approx. 500ml) of water. Whisk together until it forms a thin, smooth consistency—similar to pancake batter but slightly thinner.
Add the Starter: Add the 3 to 4 tablespoons of older yogurt into the batter and mix thoroughly.
Ferment: Cover the bowl with a clean cloth and leave it overnight (or for up to 24 hours) in a cool, dry place to ferment and develop its signature sour flavor.
Prep the Heat: Heat a specialized flat hot plate cooker known locally as a saaj (a wide, flat cast-iron or non-stick tawa works perfectly as a substitute). Lightly grease the surface with a tiny bit of oil or ghee using a paper towel.
Spread the Sheet: Pour about half a cup of the fermented dough mixture onto the hot plate. Quickly and evenly spread the batter wafer-thin across the surface using a traditional crepe-making utensil called a gargariba (or a flat pastry scraper/smooth piece of card plastic).
Cook and Stack: Allow the sheet to cook for 1 to 2 minutes on one side only. It will cook through almost instantly due to how thin it is. Carefully peel the kisra sheet off the saaj, stack it on a plate, and cover to keep soft. Repeat with the remaining batter, aiming for about 2 to 3 sheets per person.
Optional
The Taste Test: Before cooking the whole batch, you can taste a tiny drop of the raw dough. If it has a distinct, sharp, sour kick, it indicates the fermentation process was successful.
Adjusting Consistency: Check the dough after it has sat overnight. If it feels too watery to spread cleanly, a tablespoon or two of plain white flour can be whisked in to help thicken the batter.
Save a Starter: Once you make your first successful batch, you can actually save a small cup of the uncooked, fermented batter in the fridge. Use this as your fermenting starter agent for the next batch instead of buying yogurt.
Cooking Tips
Master the Gargariba: Spreading the dough wafer-thin requires a light, continuous sweeping motion. Don't press down too hard, or you will tear the delicate sheet as it begins to set on the heat.
Keep it Covered: Stack the cooked kisra sheets directly on top of each other and keep them covered with a clean kitchen towel while cooking the rest. The trapped steam keeps the edges from drying out and turning brittle.
Nutrition Facts
(Estimated per sheet, assuming a yield of 12 sheets)
Calories: ~75 kcal
Total Fat: 0.8g
Saturated Fat: 0.1g
Cholesterol: 0mg
Sodium: ~5mg
Total Carbohydrates: 15.5g
Dietary Fiber: 1.4g
Sugars: ~0.3g
Protein: 2.3g
Comments