Kisra (Sudanese Bread)

1. In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.

2. If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.

3. Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.

4. Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.

5. Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.

6. Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life.