Kisra

Ingredients

• 350g fine sorghum flour
• 100g fine cornmeal
• 700ml warm water
• 3 tbsp plain yoghurt
• 0.5 tsp instant yeast
• 0.75 tsp fine salt
• 2 tbsp sunflower oil, for the pan

Before you cook

• Whisk the sorghum flour, cornmeal, yeast and yoghurt with 550ml of the warm water in a large bowl until completely smooth
• Cover the bowl with a cloth and leave it in a warm place for 10 to 12 hours until it is bubbling and smells pleasantly sour

Steps

1. Stir the salt into the fermented batter.
2. Add the remaining 150ml of warm water and whisk until the batter runs off the whisk in a thin unbroken ribbon.
3. Pass the batter through a sieve into a jug to catch any lumps.
4. Set a large flat griddle or heavy frying pan over medium-high heat for 4 minutes.
5. Wipe the surface with a piece of kitchen paper barely dampened with oil.
6. Pour a thin line of batter across the near edge of the hot griddle.
7. Sweep the batter away from you in one smooth pass with the flat edge of a spatula or a wooden dough scraper, spreading it as thinly as you can.
8. Cook the kisra for 45 seconds without turning it, until the surface loses its shine and the edges curl away.
9. Peel the sheet off the griddle with your fingertips and lay it on a cloth.
10. Wipe the griddle and cook the rest of the batter the same way, stacking the sheets as you go.
11. Fold the sheets loosely into quarters and serve them warm with mullah or stew.