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Kisra

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description Kisra Overview

Kisra is a traditional fermented flatbread and a dietary staple in Sudan and South Sudan. It is prepared from a batter of sorghum flour—though pearl millet is occasionally used—that undergoes a brief lactic acid fermentation process. The fermented batter is cooked into a thin, crepe-like flatbread on a hot, circular metal plate known as a sadj. It is typically served as an accompaniment to savory stews, such as meat or vegetable dishes, acting as both a utensil and a primary carbohydrate source in the regional cuisine.

help Kisra FAQ

What is kisra made from?

Kisra is usually made from sorghum flour, although pearl millet can also be used. The batter is briefly fermented with lactic acid bacteria before it is cooked into a thin flatbread.

Where is kisra traditionally eaten?

Kisra is a dietary staple in Sudan and South Sudan. It is commonly served with stews, sauces, or other savory foods.

Why is kisra fermented before cooking?

Fermentation gives kisra its characteristic sour taste and changes the texture of the batter. The process is a brief lactic acid fermentation rather than a long alcoholic fermentation.

Is kisra similar to injera?

Both kisra and injera are thin fermented flatbreads, but kisra is especially associated with Sudan and South Sudan and is commonly made from sorghum. Injera is strongly associated with Ethiopia and Eritrea and is usually made from teff.

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