I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine… but the credit card would definitely add a touch of excitement (will it or won’t it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle.
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| 8 |
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I read several passages that indicate locals spread out the kisra batter with credit cards. I had a small plastic scraper that worked just fine… but the credit card would definitely add a touch of excitement (will it or won’t it melt?!). The important thing is for it to be small and easy to move around the pan at a 30 degree angle.
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Ingredients
- 2 cups sorghum flour
- 1 1/2 cups water , plus 1 cup or as needed
- 1 cup all-purpose flour
- unroasted sesame oil
Servings:
Units:
Instructions
- Mix the sorghum flour with 1 1/2 cups water and let sit overnight (at least 12 hours).
- Stir in the all purpose flour and last cup of water, to form a thin batter.
- Ladle some batter into a greased pan over medium heat.
- Immediately take a credit card or small scraper and, holding it at a 30 degree angle, spread the batter around smoothly.
- When the edges begin to curl up, the kisra is done. This should only take a minute or so.
Recipe Notes
Stack them on a plate and keep warm with a towel. After they cool, they’re quite a bit more sturdy… and are less likely to break or crack… you’ll even be able to bend and curl them.