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Gurasa

Also known as Gurasa (Northern Flatbread — Kano Style)

Gurasa is a thick, soft, slightly leavened flatbread from Kano State — one of the most beloved breads in Northern Nigerian street food culture. Made from yeast-leavened wheat dough cooked on a griddle or in a clay oven (tannur), Gurasa has a soft slightly chewy interior and a lightly browned, blistered exterior.

Gurasa, Nigerian cooking

Ingredients

  • 4 big cups of plain flour
  • 1 teaspoon of instant dry yeast
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 2 big tablespoons of vegetable oil
  • Approximately 1 cup of warm water
  • Vegetable oil or butter for cooking

Method

  1. 01

    Making the Dough. Combine flour, yeast, sugar and salt. Add oil and warm water gradually until a smooth, moderately soft dough forms. Knead 8 minutes until elastic and smooth.

  2. 02

    Proving. Cover and prove in a warm place for 1 hour until doubled.

  3. 03

    Shaping. Knock back the dough. Divide into 6 to 8 portions. Flatten each by hand into thick rounds — approximately 1.5 to 2 fingers thickness thick and 15 to about the width of a pan diameter. Gurasa is notably thicker than pita bread.

  4. 04

    Second Proving. Cover shaped rounds and rest 20 minutes.

  5. 05

    Cooking on Griddle. Heat a dry cast iron griddle or heavy frying pan over medium heat. Brush lightly with oil. Cook each Gurasa for 4 to 5 minutes per side until blistered and slightly browned. The Gurasa should puff slightly.

  6. 06

    Serving. Serve warm immediately.

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