Sudan homemade fermented bread
Making a loaf of Sudanese fermented bread can seem intimidating but you can do it! Kisra bread is everyday Sudanese African fermented bread that looks similar to crepes or flatbread made with traditional Sudanese bread-making methods using yogurt as a starter instead of yeast packets.
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 the process of fermentation process easier to digest.
Homemade fermented bread recipe called Kisra Bread from Sudan ingredients and directions.
Ingredients
1 cup wheat flour
2-3 cups water
1/4 cup plain yogurt
1/2 teaspoon salt
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.
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 the process of fermentation process easier to digest.
Sudanese fermented bread is made from simple ingredients of flour, yogurt, water and salt left to ferment naturally.
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| Kisra bread |
Homemade fermented bread recipe called Kisra Bread from Sudan ingredients and directions.
Ingredients
1 cup wheat flour
2-3 cups water
1/4 cup plain yogurt
1/2 teaspoon salt
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.
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