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Kisra bil-dibs (kisra with date syrup): recipe illustration
Breakfast

Kisra bil-dibs (kisra with date syrup)

Kisra is a thick, spongy flatbread made from fermented sorghum flour, with a honeycomb texture. In Sudan it is enjoyed drizzled with date syrup and butter at breakfast or teatime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Dissolve the yeast in 100 ml of lukewarm water and leave to rest for 5 minutes.
  2. Mix the sorghum flour and salt, then pour in the yeast and the remaining lukewarm water, whisking until you have a fluid batter, close to a thick pancake.
  3. Cover and leave to ferment for 2 to 3 hours at room temperature, until the surface is covered in bubbles.
  4. Heat a non-stick pan over medium heat and lightly oil it.
  5. Pour a ladle of batter into the centre without spreading it: let it spread on its own. Cover and cook for 2 to 3 minutes, without flipping, until the top is dry and full of holes.
  6. Transfer the kisras to a plate and keep them warm under a tea towel.
  7. Melt the butter and warm the date molasses with a spoonful of water.
  8. Drizzle each kisra with melted butter and date syrup, then roll or fold it and serve straight away.

Variations and tips

Version without sorghum. Replace the sorghum with half wholewheat flour and half fine cornmeal; the texture will be denser.

Using what's easy to find. Sorghum flour can be found in organic or Asian shops; failing that, millet or buckwheat flour gives a similar flavour.

More ideas

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Original Ecomely recipe.