Kisra
Paper-thin fermented sorghum flatbread with a pleasantly sour tang — the everyday bread of South Sudan.
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
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
Check consistency
Batter should be thin and pourable like crêpe batter. Stir in a little extra water if needed.
- 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
Stack and serve
Carefully peel off the sheet and stack on a plate. Serve warm alongside stews.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
A very hot griddle is key to thin, even sheets.
- →
Reserve 2 tbsp batter each time to use as the next starter.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add a pinch of fenugreek for extra depth.
- •
Make thicker for a pancake-style version.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Keep in a covered container up to 2 days. Reheat briefly in a dry pan.
History & Origin
Kisra is believed to have originated in Sudan and spread throughout the region with Nilotic communities. Its fermentation technique predates modern leavening agents and reflects centuries of culinary ingenuity.
Frequently Asked Questions
Can I skip the fermentation?
You can, but you will lose the signature sour flavour. Even 6–8 hours improves the taste.
What griddle works best?
A wide, flat cast-iron pan or a traditional tawa gives the best results.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (60g / 2.1 oz) · 8 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More South-sudanese Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes