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 preparation of kisra involves a unique cooking method, where the batter is poured onto a hot, flat surface called a mangar. This technique results in a soft, slightly sour bread that can be torn and used to scoop up food. Kisra is not only a dietary staple but also an important part of cultural traditions in the region.