Kisra

About This Recipe

Kisra is a staple flatbread made from fermented sorghum batter, cooked on a large flat griddle into translucent crepe-like sheets. The 24-hour fermentation develops a mild sourdough sourness that pairs beautifully with stews and soups. It is naturally gluten-free and deeply nutritious.

Ingredients

Serves 8

• 300 gsorghum flour
• 350 mlwarm water
• 1 tspsalt
• 1 tbspstarter (reserved kisra batter from previous batch, or plain yogurt)

Instructions

1. 1

   Make the batter

   Whisk sorghum flour, water, salt, and starter together until smooth. Cover and leave at room temperature for 24 hours to ferment.

2. 2

   Check consistency

   Batter should be thin and pourable like crêpe batter. Stir in a little extra water if needed.

3. 3

   Cook the kisra

   Heat a non-stick or cast-iron flat griddle over medium-high heat. Pour a thin ladle of batter and spread quickly into a large circle. Cook 2 minutes until edges lift and surface is dry.

4. 4

   Stack and serve

   Carefully peel off the sheet and stack on a plate. Serve warm alongside stews.

Variations

• •

  Add a pinch of fenugreek for extra depth.

• •

  Make thicker for a pancake-style version.

Storage

Keep in a covered container up to 2 days. Reheat briefly in a dry pan.

Frequently Asked Questions