Kisra
A fermented sorghum flatbread rooted in the ancient Nile Valley grain tradition, genuinely distinct from Ethiopia's injera in real, documented ways: kisra is significantly thinner (as little as 1mm versus injera's up to 6mm), made from sorghum rather than teff, and cooked uncovered on one side only like a crepe, rather than covered the way injera is to build its spongy, bubbled texture. The fermentation itself is also shorter and less sour than injera's multi-day ferment.
Vegan
Ingredients
- 3 cups sorghum flour
- 3 cups water
- A spoonful of reserved fermented batter or a pinch of yeast, to start
Steps
- Mix the sorghum flour and water into a thin batter.
- Ferment at room temperature for 24-48 hours until sour and bubbly.
- Thin further if needed, then ladle onto a hot, lightly oiled flat griddle in a thin layer.
- Cook uncovered on one side only until set and dry — do not flip.
- Cool and stack.