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1
Mix the Dry Ingredients
5 Mins
Room temperature
Sift the all-purpose flour and whole wheat flour into a large mixing bowl. Add the salt, sugar, yeast and baking powder and whisk everything together so the yeast and baking powder are evenly spread through the flour.
Sifting is worth it: it breaks up lumps and lets air into the flour, which helps the batter rise.
Done when: One even, lump-free flour mixture.
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2
Whisk in the Water
5 Mins
Warm water, about 40°C (104°F)
Pour the warm water into the bowl a little at a time, whisking constantly, until the batter is smooth and thick — about the consistency of pancake batter, thick enough to coat a spoon but still pourable. Stir in 1 tablespoon of the oil.
Add the water slowly: too much at once makes a thin batter and thin, floppy bread.
Done when: A smooth, lump-free batter that falls from the whisk in a thick ribbon.
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3
Rest and Rise
40 Mins
Warm place, about 30°C (86°F)
Cover the bowl with a clean cloth and leave it in a warm place for 40 minutes. The batter should rise noticeably and be covered in small bubbles when you lift the cloth.
If your kitchen is cold, put the bowl in the oven with only the light on — the gentle warmth is enough.
Done when: Batter risen and bubbly, smelling faintly yeasty.
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4
Heat the Griddle
5 Mins
Medium heat, ~180°C (350°F)
Heat a large non-stick frying pan or flat griddle over medium heat. Brush it lightly with oil, sprinkle in a few drops of water and wipe it clean with a kitchen towel — the pan should be hot and just barely oiled.
A pan that is too hot burns the outside before the inside cooks; medium heat is the whole secret.
Done when: Pan hot, lightly oiled, a drop of water sizzling and vanishing on contact.
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5
Cook the Gurasa
25 Mins
Medium heat, ~180°C (350°F)
Stir the batter once to knock out the biggest bubbles, then ladle about 150 ml into the pan and spread it gently into a round about 20 cm across, a little thicker than a normal pancake. Cook 2–3 minutes until bubbles appear on the surface and the bottom is golden, then flip and cook 1–2 minutes more until the second side is golden and the bread feels springy. Brush the pan with a little oil before each new flatbread. Makes about 8.
Do not press the bread flat with the spatula — pressing squeezes out the air and makes it dense.
Done when: Golden on both sides, soft and springy when pressed, smelling of fresh bread.
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6
Stack and Keep Warm
5 Mins
Serving temperature, above 63°C (145°F)
Stack the finished gurasa on a plate and cover with a clean, slightly damp cloth so they stay soft while you cook the rest. Serve warm, torn into pieces, with stew for scooping.
The damp cloth is the difference between soft, supple bread and bread that dries out in minutes.
Done when: A warm stack of soft, golden flatbreads, ready to tear and scoop.
auto_awesome Finishing Touches & Plating
Taste one piece while it is still warm: it should be soft and springy, golden outside, with a gentle yeasty flavour. If it feels dry, brush the next ones with a little more oil in the pan and cover the stack sooner.
Sudan
30m
Italy
Thailand