Kisra

Prepare the Batter

In a large mixing bowl, combine the sorghum flour and water. Stir until the mixture forms a smooth, thin batter. The consistency should be similar to crepe batter.

Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours to ferment. Stir the batter occasionally. It should develop a slightly sour smell and some bubbles on the surface.

Prepare to Cook

Once the batter is fermented, stir in the salt.

Heat a non-stick skillet or a flat griddle over medium heat. Lightly grease the skillet with vegetable oil.

Cook the Kisra

Pour a ladleful of the batter onto the hot skillet, tilting the pan to spread the batter into a thin, even layer, similar to making a crepe.

Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned.

Flip the kisra and cook for another 1-2 minutes on the other side.

Remove from the skillet and place on a plate. Cover with a clean cloth to keep warm.

Repeat with the remaining batter, adding more oil to the skillet as needed.

Serve

Kisra is traditionally served as an accompaniment to stews, soups, or other dishes. It can also be enjoyed on its own.