{"id":1828,"slug":"kisra-sudanese-bread","title":"Kisra (Sudanese Bread)","description":"Kisra is a traditional Sudanese flatbread made from sorghum or millet flour. It is a staple food in Sudan and is enjoyed with a variety of dishes, such as stews, soups, and dips. Kisra has a thin and flexible texture, with a slightly tangy flavor due to the fermentation process. Kisra is traditionally served as an accompaniment to Sudanese stews, such as bamia or mulahwa. To enjoy it, tear off a piece and use it to scoop up the delicious flavors of your chosen dish. Its versatility also allows it to be used as a wrap or enjoyed on its own with butter or honey.","ingredients_raw":["2 cups sorghum or millet flour","1 teaspoon salt","2 cups warm water","½ teaspoon active dry yeast (optional, for fermentation)","Vegetable oil"],"ingredients_norm":["sorghum or millet flour","salt","warm water","active dry yeast","vegetable oil"],"steps":["In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.","If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.","Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.","Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.","Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.","Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life."],"categories":["Bread recipes","Recipes for flatbread","Sudanese recipes","Recipes using sorghum flour","Recipes using millet flour","Recipes using vegetable oil"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":"medium","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Kisra_(Sudanese_Bread)","source_ref":"4503456","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Kisra_(Sudanese_Bread)&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"3525c14ab17f4b80e5254b67abd9050ac67457763165817cb01c4c2d3d16c597","created_at":"2026-08-02T14:43:06Z","updated_at":"2026-08-02T14:43:06Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/kisra-sudanese-bread"}