COPPER🇸🇸 South Sudan
Kisra recipe
A delicious fermented flatbread, perfect with stews!
Ingredients
- 500 g sorghum flour
- 600 ml water
- 10 g salt
- 5 g yeast
How to make Kisra
- In a bowl, combine 500 g of sorghum flour, 1 teaspoon of salt, and 1 teaspoon of yeast.
- Gradually add 600 ml of water while stirring to create a smooth batter, which should take about 3-5 minutes.
- Cover the bowl with a cloth and let the batter ferment at room temperature for about 2 hours.
- Heat a flat pan over medium heat until hot.
- Pour a ladle of batter into the pan, spreading it evenly.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the kisra and cook the other side for another 2 minutes until golden brown.
- Repeat the cooking process until all the batter is used, serving the kisra warm.
What is Kisra?
Kisra is a traditional dish from South Sudan, and takes about 180 minutes from start to finish. It is built around sorghum flour and yeast. The recipe below uses 4 ingredients and is written out step by step.
How long does Kisra take?
At 180 minutes it is slower than 94% of the 588 dishes in Copper's atlas. Copper's atlas has 2 dishes built on sorghum flour. The method runs to 8 steps, the longest being 3 minutes.
Any tips for making Kisra?
Fermentation adds unique flavor and softness to Kisra.
Copper documents South Sudan alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.