• 1 cups (250g) sorghum flour
  • 500ml-750ml water
  • 3-4 tablespoons yoghurt that is close to expiring – fermenting agent



  1. Mix sorghum flour with an 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner.
  1. Add yoghurt that is close to expiring and mix well into the thin batter mixture.
  1. Leave the mixture overnight in a cool dry place to ferment.
  1. As mentioned, a special hot plate cooker is used to make kisra known as a saaj. Heat the saaj and grease lightly with oil or ghee.
  1. Pour half a cup of the dough mixture onto the hot plate cooker and spread evenly using a special crepe maker utensil called a gargariba, which spreads the mixture evenly into a thin kisra sheet.
  1. Allow 1-2mins to cook one side then remove from the saaj and stack. Make approx. 2-3 kisra per person.



  • Tasting the dough for a sharp taste after the fermentation process indicates that it has fermented well enough for kisra to be made.
  • After fermentation, check the dough’s consistency, plain flour can be added to help thicken the dough if it appears too thin.
  • Once the first batch is made, the uncooked batter can be used as the fermenting agent for the next batch.