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A thin, tangy flatbread made from fermented sorghum batter, cooked on a hot plate until pliable and slightly sour, serving as the edible utensil for most South Sudanese meals.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix sorghum flour with warm water and starter. Cover and ferment 12-24 hours.
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2
Heat a flat griddle over medium heat and lightly oil.
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3
Pour a thin layer of batter and spread in a circular motion.
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4
Cook until edges lift and surface is set, about 2 minutes.
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5
Stack cooked kisra on a plate and keep covered to stay soft.
Did You Know?
Kisra doubles as both plate and utensil — you tear pieces to scoop stew, making dishwashing a non-issue.
Chef's Notes
The Story Behind Kisra
Kisra is the foundation of South Sudanese dining, with roots in ancient Nilotic grain cultivation along the Nile. Fermentation was a preservation technique that became a flavor tradition. Every household has its own starter culture passed between generations.
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