Kisra

Kisra, also spelled kissra (Sudanese Arabic: [ˈkisra] ⓘ), is a popular thin fermented bread[1] made in Chad, Sudan, South Sudan, Algeria and some parts of Uganda and Kenya.

As of 1995, the then-undivided country of Sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.

[2] 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.