Kissra is a traditional Sudanese recipe (common to both Sudan and South Sudan) for a classic accompaniment of fermented rye and wheat flour that's fried as thin pancakes and is typically served with thick stews. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Kissra.
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Ingredients:
500g rye flour (dura)
180g wheat flour
Method:
At least a day before you're ready to prepare the dish mix together the rye flour with enough water so that you have a thick paste. Add a little wheat flour (a 1:3 ratio will give the least sour mix. If you like it more sour then add less wheat flour.) Then cover and set aside to rest for at least 1 hour.
When ready to cook place a little oil on a large flat frying pan and add a small blob of the flour mixture. Spread thinly with the back of a spoon and fry for a very short time (until the edges just start to lift). Peel off and stack until needed.
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