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Tuesday, September 27, 2016

Three rules for making fermented Kisra or Kesra bread

Three rules for making fermented Kisra or Kesra bread

Kisra or Kesra bread is a common fermented bread that look similar to crepes or flat bread. Kisra is a staple food made throughout Sudan, South Sudan and Northern Africa.



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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North African Recipe


Three rules for making Sudanese fermented Kisra or Kesra bread is practice, patience, and preparation.



Eat Sudanese Kirsa bread with your favorite soups and stews, make into a decadent dessert or as a wrap for your lunch sandwich.
Sudanese fermented Kisra sandwich

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 with your favorite soups and stews, make into a decadent dessert or as a wrap for your lunch sandwich. 



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