Baking

Kisra Sorghum Flatbread

Name: Kisra Sorghum Flatbread
Total time: 12h
Yield: 8 servings
Cuisine: South Sudan
Ingredients: 2 cups sorghum flour; 1 cup wheat flour; 3 cups warm water; 2 tbsp prior batter or yogurt; Salt

Paper-thin fermented sorghum crepe served with stews across the Nile valley.

🥖

12h 8 servings Medium

Ingredients

• 2 cups sorghum flour
• 1 cup wheat flour
• 3 cups warm water
• 2 tbsp prior batter or yogurt
• Salt

Method

Step 1 of 333%

Mix to thin batter; ferment 8–12 h until tangy.

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1
Mix to thin batter; ferment 8–12 h until tangy.
2
Heat dry skillet medium; pour thin layer.
3
Cook 1 min until edges lift; stack.