A thick, spongy fermented flatbread made from wheat flour and cooked on a hot griddle. This versatile Sudanese bread is used as both a utensil and a base for stews and sauces.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dissolve yeast and sugar in warm water. Let stand for ten minutes until frothy and active, confirming the yeast is alive and ready.
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2
Add flour and salt to the yeast mixture, stirring to form a thick, smooth batter. It should be pourable but thicker than pancake batter.
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3
Cover the batter with a clean cloth and let it ferment in a warm place for two hours until doubled in volume and bubbly on the surface.
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4
Heat a flat griddle or heavy skillet over medium heat and lightly oil the surface. Ladle a portion of batter and spread into a thick round.
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5
Cook for four minutes until the bottom is golden and the top surface is set with small holes. Flip and cook for two more minutes.
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6
Stack finished gurasa on a plate and cover to keep warm. Serve as a base for stews or tear into pieces for dipping.
Did You Know?
In Sudanese wedding preparations, women gather to make large quantities of gurasa together in a communal cooking event called a nafeer.
Chef's Notes
Equipment Tips
- large mixing bowl
- flat griddle or heavy skillet
- ladle
- clean cloth
The Story Behind Gurasa
Gurasa is a staple bread of Sudan that reflects the wheat-growing traditions along the Nile Valley. The fermentation process gives it a slightly tangy flavor and spongy texture ideal for absorbing rich stews. Gurasa-making is a social activity in Sudanese culture, often bringing women together in communal bread-making sessions.
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