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Tuesday, September 27, 2016

Easy Sudanese Kisra Bread

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



 Kisra is a common fermented bread that look similar to crepes or flat bread. Kisra is a staple food made throughout 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.

Easy Sudanese Kisra Bread


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
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. 

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