South Sudan | Recipe

Kisra – Sudanese Kitchen adaptation

Thin fermented sorghum sheets, adapted from the regional Sudanese Kitchen recipe.

Country
South Sudan
Region
East Africa
Ferment
Overnight
Batch
250 g sorghum flour
Level
medium
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01 / Get ready

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02 / Let’s cook

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5 steps Overnight fermentation1–2 min per sheet medium
1
Mix the batter
Whisk 250 g sorghum flour with 500 ml water. Add more water gradually, up to 750 ml total, for a thin pouring batter. Stir in 3–4 tbsp plain yoghurt.
2
Ferment overnight
Cover the bowl and leave overnight in a cool, dry place. Do not taste raw batter or keep batter as starter for another batch.
3
Heat the saaj
Heat a saaj or flat griddle and wipe with a little oil.
4
Spread a thin sheet
Pour about half a cup of batter onto the hot surface. Quickly spread it very thin with a crepe spreader.
5
Cook and stack
Cook on one side for about 1–2 minutes, until the sheet is set and lifts off. Remove, stack and repeat with the remaining batter. Serve with stew.
Check sheet; allow about 1–2 minutes per sheet 01:00

Regional recipe adapted from Sudanese Kitchen.

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When to cook it

An occasion has not been documented for this adaptation. Plan on a medium cook. Total time is not recorded.

What to serve alongside it

Stew

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AI-generated serving illustration of thin, folded Kisra flatbreads.
AI-generated illustration; not a photograph or proof of a reviewed preparation method.
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