Description

This regional variant of kisra reflects household-specific fermentation practices used in Sudanese sorghum flatbread production.

Fermentation process

  • Sorghum batter prepared and fermented
  • Fermented batter baked on hot griddle
  • Flatbread consumed fresh

Reported microbiology (examples)

  • LAB: Lactobacillus spp.
  • Yeasts: Saccharomyces spp.

Functional relevance

  • Improved flavor and texture
  • Staple food in daily diets

References

(To be added)