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Sudanese Flatbread: Kisra

Sudanese Flatbread: Kisra

Traditional Sudanese flatbread produced from sorghum flour is called kisra, sometimes known as kesra or aseeda. It is a staple cuisine in Sudan. It serves as a symbol of the region's lengthy history and agricultural practices. Kisra, which is predominantly produced from sorghum flour, has been a staple dish for generations and serves as both food and a symbol of culture for the people of Sudan and other countries. It is simple yet nourishing and made from sorghum flour.

The origins of Kisra can be found in the past, when sorghum production was the mainstay of Sudanese agriculture. The inhabitants of this area created the flexible and nutrient-rich flatbread known as kisra as a means of utilising sorghum's nutritional potential.

Kisra developed a reputation as a staple food over the years due to its flavour, texture, and capacity to help people get through trying circumstances. It provided a dependable source of nutrients and carbs, making it a crucial component of the Sudanese diet.

Preparation Time

25 minutes


2 cups sorghum flour (or millet flour)

2-3 cups water

1/2 teaspoon salt 


  • Combine the sorghum flour and salt in a mixing bowl.
  • Gradually add water while stirring continuously to form a smooth, lump-free batter.
  • Heat a non-stick skillet over medium-low heat. 
  • Lightly grease the skillet with a small amount of oil or cooking spray.
  • Pour a ladleful of the batter onto the skillet and quickly swirl it around to cover the bottom evenly. The bread should be thin, similar to a crepe.
  • Cover the skillet with a lid to help it cook evenly.
  • Cook the Kisra for about 3-5 minutes until it sets and the edges start to lift. It's essential to cook it slowly to prevent burning.
  • Carefully slide a spatula under the Kisra to loosen it from the skillet.
  • Transfer it to a plate, and repeat the process with the remaining batter. 
  • Kisra can be served with stews, curries, or soups.