Kisra or Kesra bread is a common fermented bread that looks similar to crepes or flatbread. 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.
How to make Kisra bread
Three rules for making Sudanese fermented Kisra bread is practice, patience, and preparation.
|Sudanese fermented Kisra sandwich|
Easy Sudanese Kisra Bread
1 cup wheat flour
2-3 cups water
1/4 cup plain yogurt
Sesame oil for greasing the crepe pan
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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