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Breakfast Ideas Cooking Time : 24 hours Recipe Servings : 6–8 Recipe Dificult : easy 0.00

Authentic South Sudan Kisra Recipe | Traditional Fermented Sorghum Flatbread

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South Sudan Kisra is a traditional fermented sorghum flatbread that plays an important role in South Sudanese cuisine. Made from finely ground sorghum flour and water, Kisra has a soft, thin texture with a characteristic mildly sour flavor developed through fermentation. It is commonly prepared as a staple accompaniment to hearty stews and vegetable dishes.

The fermented batter is spread very thinly on a hot cooking surface and cooked quickly until set. Kisra is especially delicious when served with rich meat, okra, lentil, or vegetable stews, where its soft texture makes it ideal for scooping up flavorful sauces.

Cooking Method

Combine the sorghum flour and warm water in a large bowl.
Whisk thoroughly until you have a smooth, pourable batter.
Cover the bowl loosely and leave the batter at room temperature for 12–24 hours to ferment.
After fermentation, stir the batter well and add the salt.
Adjust the consistency with a little water if necessary. The batter should be thin enough to spread easily.
Heat a large non-stick skillet or traditional flat cooking surface over medium-high heat.
Pour a small amount of batter onto the hot surface.
Quickly spread the batter into a very thin round layer using the back of a spoon or a flat spatula.
Cook for 1–2 minutes, until the Kisra is set and the surface looks dry.
Carefully remove the flatbread and repeat with the remaining batter.
Stack the cooked Kisra under a clean towel to keep it soft.
Serve warm with South Sudanese stews, vegetables, lentils, or meat dishes.