Kisra

Kisra is a thin fermented sorghum bread central to Sudanese cooking. This profile follows Sudanese Kitchen's documented yoghurt-started version, in which a fluid sorghum batter ferments overnight before being cooked on a hot griddle.

Sorghum gives the bread an earthy grain flavour, while overnight fermentation produces a gentle tang. Yoghurt is the selected starter for this version and therefore remains a confirmed Milk allergen rather than being treated as optional or removed by fermentation.

The batter is spread wafer-thin, producing soft, flexible sheets with a pale brown-grey surface and delicate edges. Kisra is used to soak up rich mullah stews rather than served as a thick risen loaf.