- 500g wholemeal flour
- 2-3 teaspoon salt
- 2-3 teaspoon sugar
- 1 tablespoon instant dry yeast
- 1L water – lukewarm temp
- Mix together in a large mixing bowl: wholemeal flour, salt, pepper, sugar and instant yeast.
- Slowly add warm water and mix well to form dough with the consistency of pancake mixture. Leave to the side to ferment for 20-30mins, which can be judged by the volume increasing significantly, almost doubling.
- Gently heat and add a small amount oil or ghee to a non-stick pan for lubrication and spread evenly. For more authenticity, do the same to a saaj if one is available.
- Begin to make the gursas in the normal pancake fashion by pouring onto the pan approx. 150ml batter then spreading evenly to make a circular shape. The thickness is made slightly thicker than a regular pancake and not allowed to become too dry but removing from the heat when both sides are golden brown yet still soft and supple due to its thickness.
- After cooking, keep the gurasas moist by placing in a sealable container or cover with a clean moist kitchen cloth and stack one on top of the other until the batter has finished.
- Tear off a bite sized piece of gurasa and use to scoop a stew or dip.
- Can be eaten with a mixture enjoyed by the older generation of: 2-3 tablespoons yoghurt, salt to taste, 1 crushed garlic clove, ½ raw onion chopped finely, 1-2 teaspoons ground cumin and olive oil as garnish. Tear off small pieces of gurasa and mix with the above mixture. Eat with clean hands or a spoon.
- 2 teaspoons ground black pepper added to the dough for a peppery tasting bread
- 1 tablespoon of uncooked batter can be used as the fermenting agent for the next batch. It ferment faster and more easily than yeast.