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 flat bread.
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.
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| 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.
