Bread
Kisra (Fermented Sorghum Flatbread)
About
A paper-thin, tangy fermented sorghum flatbread eaten across eastern Chad and the wider Sudanic belt, torn and used to scoop up stews and sauces.
Equipment
- Large bowl
- Whisk
- Wide non-stick pan or griddle
- Flat spatula or scraper
- Cloth
Ingredients
Sorghum flour2 cups
Wheat flour0.5 cup
Water3 cups
Fermented starter (or reserved batter)3 tbsp
Salt0.5 tsp
Oil, for wiping the pan1 tsp
Report or suggest a fix
Found a wrong ingredient, an unclear step, or something we missed? Tell us — a real person reads every note.