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Gurassa (Sudanese flatbread): recipe illustration
Pasta & rice

Gurassa (Sudanese flatbread)

A thin, pliable flatbread cooked on a griddle or in a pan. It accompanies meals in Sudan, especially stews and spicy sauces, and is eaten warm or lukewarm.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

279 kcal per serving

Protein
8.8 g
Carbohydrates
42.4 g
of which sugars
0.9 g
Fat
7.4 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the flour, salt and yeast.
  2. Add the oil, then gradually add the lukewarm water until you have a soft dough that no longer sticks to your fingers.
  3. Knead for about 8 minutes, then cover and leave to rest for 1 hour in a warm place.
  4. Divide the dough into 4 balls and roll each one out into a very thin disc, about 3 mm thick.
  5. Heat a non-stick pan over medium-high heat without any fat.
  6. Cook each flatbread for 1 to 2 minutes per side, until it puffs slightly and shows golden spots.
  7. Stack the flatbreads in a tea towel to keep them soft and serve them warm.

Variations and tips

Wholemeal version. Replace half the wheat flour with wholemeal flour for a more rustic flatbread.

More ideas

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Original Ecomely recipe.