Kisra

Preparation

1. 1

   The day before, mix the sorghum flour with warm water into a fairly runny batter, cover and let it ferment for 24 hours at room temperature: this fermentation gives kisra its slightly tangy taste.

2. 2

   The next day, stir the fermented batter well, it should have the consistency of a thin crepe batter, add a little water if it has thickened.

3. 3

   Heat a large flat pan or griddle, lightly oiled, over medium-high heat.

4. 4

   Pour a ladleful of batter in one wide, quick motion to spread it into a very thin crepe over the whole surface.

5. 5

   Cook for 1-2 minutes until the edges lift and the top is dry, without flipping: kisra is only cooked on one side.

6. 6

   Gently peel off and stack the crepes on a plate, covering them with a cloth to keep them soft, serve alongside a stew.