Pasta & rice
Kisra (sorghum flatbread)
A thin, supple flatbread made from fermented sorghum flour, cooked like a thick pancake on a hot griddle. It goes with stews and is still eaten warm, often at breakfast or dinner.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the sorghum flour with half the lukewarm water until you have a smooth, fairly runny batter with no lumps.
- Add the starter or yoghurt, cover and let ferment for 24 hours somewhere warm, until the batter is bubbly and slightly sour.
- The next day, thin the batter with the rest of the water, then add the salt and baking powder and stir gently.
- Heat a large non-stick pan or a sheet-iron griddle over medium-high heat and lightly oil it with kitchen paper.
- Pour in a ladle of batter, quickly tilting the pan to form a disc as thin as possible, without pressing it.
- Cook for about 2 to 3 minutes, until the top looks matt, the edges lift and small holes appear.
- Flip the flatbread if needed or remove it without cooking the other side, then stack them under a tea towel to keep them soft.
Variations and tips
Softer version. Replace half the sorghum with cornmeal for a more tender texture and a lighter colour.
With what you can find here. If sorghum is hard to find, use millet flour or a blend of gluten-free buckwheat flour.
More ideas
Sorghum pancakes30 min · 4 serv. · budget-friendlyRiz à l'oignon et au cumin (Onion cumin rice)40 min · 4 serv. · budget-friendlyFermented Maize Flatbreads (kisra de maïs fermenté)40 min · 4 serv. · budget-friendlyGombo à l'arachide (okra and peanut sauce)55 min · 4 serv. · budget-friendlyCoconut Milk Beans (tarvelle)1 h 15 · 4 serv. · budget-friendlyCowpea ketchup (ajawa)13 h 15 · 4 serv. · budget-friendlyLentilles au cumin (lentil stew)45 min · 4 serv. · budget-friendlySorghum and Vegetable Stew1 h 35 · 4 serv. · budget-friendly
South Sudan
South Sudan
South Sudan
South Sudan
South Sudan
South Sudan
South Sudan
South Sudan
Original Ecomely recipe.