Kisra

كسرة · Kisra

Ingredients6

• sorghum flour500 g
• warm water600 ml
• salt1 tsp
• active dry yeast1 tsp
• sugar1 tsp
• vegetable oil2 tbsp

Method

1. In a large bowl combine sorghum flour and salt.
2. Dissolve yeast and sugar in warm water, then add to the flour mixture and whisk until smooth.
3. Cover the bowl with a clean cloth and let the batter ferment at room temperature for 12–24 hours until bubbles appear.
4. Stir the fermented batter gently and adjust consistency with a little water if too thick.
5. Heat a non‑stick skillet over medium heat and lightly brush with oil.
6. Pour a thin layer of batter onto the skillet, swirling to cover the surface, and cook for 2–3 minutes until holes form and the surface sets.
7. Flip the kisra and cook for another minute, then remove and keep warm.
8. Repeat with remaining batter, stacking cooked kisras on a plate covered with a clean towel.