Kisra is a traditional flatbread commonly found in the cuisines of the Horn of Africa, particularly in Sudan and Eritrea. Made from fermented dough, it is typically prepared using sorghum or wheat flour. Kisra is often served as an accompaniment to various stews and dishes, providing a staple source of carbohydrates. The bread is characterized by its soft texture and slightly sour taste, resulting from the fermentation process. Kisra is usually cooked on a large, round griddle called a mangar, which gives it a unique shape and consistency. It plays a significant role in local culture and is often enjoyed during communal meals.