Steps
- 1.
Kisra wa bamia (Sudan): Serves as edible utensil for scooping okra stew
- 2.
Ful medames wrap (South Sudan): Thin kisra replaces bread for bean wraps
- 3.
Shai kisra (Eastern Chad): Sweetened version used as tea accompaniment
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Kisra wa bamia (Sudan): Serves as edible utensil for scooping okra stew
Ful medames wrap (South Sudan): Thin kisra replaces bread for bean wraps
Shai kisra (Eastern Chad): Sweetened version used as tea accompaniment
You're reading one of techniques available free. Full library with Gastronome.
Brittle kisra
Cause: Over-fermentation leading to excessive acid production
Fix: Reduce fermentation time by 1-2 hours
Sticky surface
Cause: Insufficient heat on cooking surface
Fix: Preheat doka plate longer before pouring batter