Breakfast > Middle Eastern Recipes > Kissra >
Sudanese thin pancakes
3 C rye flour
Water
Wheat flour (optional)
Vegetable oil (for frying)
In a bowl, mix rye flour with enough water to form a thick paste; cover with a towel and set aside overnight. Note: For sour Kissra, add a small amount of wheat flour; for less sour Kissra, add more wheat flour (1 to 3 ratio with rye flour). The next day, stir more water into flour until the mixture forms a thin batter. Place a few drops of vegetable oil in a skillet; ladle a few tablespoons of batter into skillet. Rotate skillet to spread batter evenly. Fry until edges begin to lift slightly; remove to a platter. Repeat process with remaining batter. Serve warm.
Similar recipe: Kissar (Chadian sourdough crepes or pancakes).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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