Kisra (South Sudanese Sorghum Crepes)
Local name: كسرة
In short: Thin, flexible crepes made from fermented sorghum batter, cooked on one side and used to scoop up stews, soups and beans. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Resting
- 24 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 215 kcal
Kisra is a thin, slightly sour crepe made from fermented sorghum batter, and in South Sudan it is often called the national dish. It is cooked on a hot plate, folded or torn, and used in place of a spoon to scoop up stews, soups and beans. The batter ferments for a day, which gives kisra its gentle sourness and flexible texture. It is naturally gluten-free and takes about two minutes per crepe.
Instructions
- In a large bowl, whisk the sorghum flour, yeast and 500 ml (2 cups) of the lukewarm water into a smooth batter. Cover with a clean cloth.
- Leave at room temperature (25 to 30°C / 77 to 86°F) for 24 hours, or up to 36, until the batter is bubbly and smells pleasantly sour.
- Stir in the salt and enough of the remaining water to make a thin batter, about the consistency of crêpe batter.
- Heat a 24 to 26 cm (10 inch) non-stick frying pan or flat griddle over medium-high heat. Wipe it with a paper towel dampened with oil.
- Pour in about 80 ml (1/3 cup) of batter and swirl the pan quickly so the batter spreads into a thin round.
- Cook for 1 1/2 to 2 minutes without flipping, until the surface is dry and matte with small holes and the edges lift. Slide a spatula under it and lift it out.
- Stack the kisra under a clean towel to keep it soft. Stir the batter before each crepe, since the flour settles. Serve warm, folded or torn, with stew.
Tips
- Use fine white sorghum flour, sold at African and Indian grocery stores as jowar or dura. Coarse flour makes gritty crepes.
- Keep the stack covered at all times, or the edges dry out and crack. Reheat a stored crepe for 20 seconds in a dry pan.
Questions and answers
Is kisra gluten-free?
Yes, sorghum is naturally gluten-free. If you need a strictly gluten-free diet, buy flour that is labeled gluten-free to avoid cross-contact.
Can I skip the fermentation?
You can mix the batter and cook it at once for a quick, mild crepe, but it will be less flexible and will lack the gentle sourness.
How do I store kisra?
Stack with parchment between the crepes, wrap and refrigerate for up to 4 days. Freeze for up to 2 months and reheat in a dry pan.
How long does it take to make Kisra (South Sudanese Sorghum Crepes)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Kisra (South Sudanese Sorghum Crepes)?
About 215 kcal per serving, with 6 g of protein, 46 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 46 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
