A thin, tangy fermented sorghum flatbread cooked on a wide griddle — the everyday bread of Sudan, used to scoop up mullah and other stews.
Mix the batter
Whisk the sorghum flour with most of the water into a thin, smooth batter.
Ferment the batter
Cover the batter loosely and leave it at room temperature to ferment until it smells pleasantly sour and shows small bubbles.
Adjust the consistency
Stir in the salt and enough extra water to bring the batter back to a thin, pourable consistency.
Heat the griddle
Heat a wide flat griddle or non-stick pan and wipe it with a little oil.
Spread and cook
Pour a thin layer of batter onto the hot griddle, quickly spreading it out with the back of a ladle into a large, paper-thin round.
Stack and serve
Peel the cooked kisra off the griddle and stack the rounds, repeating with the rest of the batter, then serve alongside a stew.
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