How to make Kisra | طريقة عمل الكسرة

Mix 1 cup of water, 1 tablespoon of salt, 1 cup of joa (sorghum flour), and 1 cup of plain flour until well combined.

Add another cup of water to create a smooth and thin batter.

Let the batter sit for three days if it's cold, or overnight if it's hot for fermentation.

In a big bowl, add 2 cups of the fermented batter, 2 cups of water, a pinch of salt, and an optional 1/2 tablespoon of citric acid powder.

Add 1 cup of malt flour, 1 cup of plain flour, 1 cup of rice flour, and 1 cup of joa (sorghum flour) to the mixture.

Since the mixture is thick, add another 2 cups of water and mix well.

Use a small cup to carry some of the mixture and pour it onto a heated flat surface like a pancake or crepe maker.

Spread the mixture quickly with the back of the cup or a card until it's a thin layer.

Remove the kisra when the edges start to curl up.

Wipe the pan with oil in between making each kisra and repeat until the mix is finished.

Equipment Needed

Dietary

Allergens