Three rules for making Sudanese fermented Kisra or Kesra bread is practice, patience, and preparation.
Kisra or Kesra is a common North African fermented bread that looks similar to crepes or flatbread.
Kisra is a staple food made throughout North Africa including Sudan and South Sudan. Slow-fermented Kisra bread has more nutrients, vitamins, and minerals than regular bread because of the process of fermentation process easier to digest.
 |
| Kisra bread |
Easy Sudanese Kisra Bread
Ingredients:
1 cup wheat flour
2-3 cups water
1/4 cup plain yogurt
Sesame oil for greasing the crepe pan
Directions:
Mix flour with 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner.
Add yogurt and mix well. Leave covered for 3 days to ferment in the fridge.
Heat the pan and grease lightly with oil. Pour ¼ cup of the dough mixture onto the crepe pan and spread evenly using a crepe maker utensil into a thin sheet. Allow 1-2mins to cook one side then flip and cook another 1 minute.
Eat Sudanese Kirsa bread with your favorite soups and stews, make into a decadent dessert or as a wrap for your lunch sandwich.
Read more facts and food recipes about Africa
The African Gourmet creates easy African food recipes for you to enjoy. Learn more about Africa.South African Carrot Sambal
Spicy Baked Chickpeas
Friday Night Fish Stew
Make the best plantain fufu ever
How to make chicken feet
