There are two different forms of kisra: thin baked sheets, known as kisra rhaheefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. The latter is usually paired with a meat and vegetable stew, such as mullah.
As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000t) of sorghum flour annually in kisra.
In 2025, CNN listed kisra as one of the world's top 50 breads.
Sorghum in kisra
A sorghum plant
Traditionally, in Sudanese households, sorghum is used as a base for making kisra. Sorghum grains are known for having high nutritional value through its minerals and vitamins, which contribute to its anti-inflammatory properties. Two common sorghum varieties are feterita and tabat, which are used to mill fermented flour. This flour is then used in fermented batter that contains a starter from fungal or bacterial fermentation.
In 2025, Sudan joined the United Nations' global initiative "One Country One Priority Product" to promote export of sorghum. Previously, sorghum production has stalled, and the crop has been a victim of inflation, making it difficult to make kisra and other sorghum-based foods. Some Sudanese families have turned to other alternatives, like sweet potato porridge.
Preparation
The making of kisra is strongly gendered and typically done only by women. A recipe for kisra is included in Omer Al Tijani's 2025 cookbook "The Sudanese Kitchen."
Grinding sorghum
A bowl of sorghum flour from Namibia
Sorghum is traditionally ground into sorghum flour using saddle quern and grindstones. A saddle quern can withstand up to 2-3 generations of use, and the stone is replaced when dull. The sorghum is soaked in water for one hour, then it is run through the grindstone up to 3 times to create a fine powder. The finished flour is dried in the sun before consumption. In larger cities, families can also buy machine-ground sorghum flour at markets.
Fermentation
The sorghum flour is mixed with water and some salt to create a paste. The batter is left to ferment overnight to create a sourdough. Sometimes, it can be mixed with a small amount of older batter that acts as a starter. Fermentation prevents food poisoning by degrading contaminants and suppressing the growth of bacteria.
A freshly-cooked kisra
Baking
Kisra is typically cooked in the early morning. Oil or animal fat is added to the douka, a traditional metal or clay griddle. The batter is spread out thin over the surface in order to create a paper thin texture. It takes only about half a minute to cook through.
1234Ulrike Nowotnick, «Glimpses into cooking practices—observations on past and present Sudanese griddle baking», Afriques [En ligne], 14 | 2023, mis en ligne le 29 janvier 2024, consulté le 25 février 2026. URL: http://journals.openedition.org/afriques/4167; DOI: https://doi.org/10.4000/afriques.4167
Mariod, Abdalbasit (17 February 2023). "Kisra: A Traditional Fermented Flatbread from Sorghum and Millet". Traditional Sudanese Foods: Sources, Preparation, and Nutritional and Therapeutic Aspects. Cambridge Scholars Publishing. ISBN978-1-5275-9314-5.
Steinkraus, Keith (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. ISBN978-1-351-44251-0.
