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.
Ingredients
3 cups sorghum flour
2 cups warm water
1/4 cup starter from previous batch or yogurt
Pinch of salt
Oil for greasing griddle
Instructions
1Mix sorghum flour with warm water and starter. Cover and ferment 12-24 hours.
2Heat a flat griddle over medium heat and lightly oil.
3Pour a thin layer of batter and spread in a circular motion.
4Cook until edges lift and surface is set, about 2 minutes.
5Stack 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.