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.