Kisraalso spelled kissra is a popular thin fermented bread made in Chad, Sudan, and South Sudan. Durra or wheat is used to make it.
Kisra comes in two varieties: thin baked sheets known as kisra rhaheeefa, which is similar to injera, and a porridge known as kisra aseeda or aceda.
Where Does Kisra Originate From?
Kisra has a long history of being a staple food for people in Sudan and neighboring countries, and it is now considered a home-based industry in Sudan.
What is Kisra Made From?
Kisra is a thin pancake-like flat bread made traditionally from naturally fermented sorghum flour; the product’s quality is determined by sorghum genotype, starter quality and age, temperature, time, and consistency.
Kisra fermentation is primarily thought of as lactic acid and yeast fermentation, and the production of organic acids and alcohols is desirable due to their role in the final product’s taste and flavor.
- 2 cups sorghum flour
- 1 1/2 cups water plus 1 cup, or as needed
- 1 cup all purpose flour
- unroasted sesame see oil or the rendered fat from cow brain
- First, find a lovely vista in South Sudan from which to cook, where the green and the rock meets the blue and the cloud.
- Next, mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).
- Take a long walk through that misty mountain while you wait.
- The next day stir in the all purpose flour and last cup of water, to form a thin batter.
- Ladle some kisra batter into a greased pan over medium heat. Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly. This can take some practice. Feel free to eat the works in progress
- When the edges begin to curl up like a smile, the kisra is done. This should only take a minute or so.
- Stack them on a plate and keep warm with a towel. After they cool, they’re quite a bit more sturdy… and are less likely to break or crack… you’ll even be able to bend and curl them
- Serve the wholesome, snappy kisra with any thick, hearty stew.