Kisra (Sudanese Flatbread) 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: Sudanese Flatbread (Kisra).
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Kisra is the staple food of Sudan, and the second staple food of South Sudan, after asida. It is a thin leavened flatbread made from a blend of fermented sorghum flour and wheat flour. The fermented flour mix is called Ajin and the method of preparation is very similar to that of Ethiopian injera.
Ingredients:
120g (1 cup) sorghum (juwar) flour
60g (1/2 cup) plain flour
500ml (2 cups) water
butter, for greasing
Method:
Whisk together the sorghum and plain flours in a large bowl. Work in the water a little at a time, beating with a whisk until all the water has been incorporated and the mixture is smooth (you are looking for a thick cream-like consistency, add more water as necessary).
Cover the bowl with clingfilm (plastic wrap) and set aside to ferment naturally over night. As sorghum naturally has a higher sugar content than wheat flour, this will encourage fermentation.
Heat a griddle pan or tawa or any flat pan. When the pan is hot, grease evenly with a little butter. Take a ladleful of the batter and pour on your pan. Use a scraper (you can fashion one easily from a take away lid) and spread the kisra batter thinly as an oblon on the pan. Cook on the first side until bubbles appear on the surface of the flatbread.
Using your scraper carefully flip the kisra over and cook for a couple of minutes until done on the other side. Transfer to a warmed plate as you cook the next kisra.
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