- 1 cups (250g) sorghum flour
- 500ml-750ml water
- 3-4 tablespoons yoghurt that is close to expiring – fermenting agent
- Mix sorghum flour with an 2-3 cups water into a thin consistency, similar to pancake mixture but slightly thinner.
- Add yoghurt that is close to expiring and mix well into the thin batter mixture.
- Leave the mixture overnight in a cool dry place to ferment.
- 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.
- 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.
- 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.