Cookbook:Gurasa (Nigerian Flatbread)
| Gurasa (Nigerian Flatbread) | |
|---|---|
| Category | Bread recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Gurasa is a homemade bread from Northern Nigeria. It has been in existence since the 1980s, when it was a special delicacy for the rich and the Royalists. It has now become a street food, which the masses can afford to eat. Gurasa bandashe is made with an earthenware pot known as a “tanderu”, although ovens are used by some elites in the community. It is usually served with yaji or any suya of your choice.
Ingredients edit
Procedure edit
- Combine the flour, sugar, salt, and yeast in a clean bowl.
- Gradually mix in warm water to make a dough. It should not be too thin/loose.
- Cover bowl tightly with a nylon, and allow to sit for 25 minutes.
- Dip your hands in water to moisten them. Take some of the dough, and flatten it into a baking tray or a big frying pan. Smear the dough with oil, then place parchment paper on it.
- If using an oven, bake at 350–375°F for about 12–15 minutes. If using a stove and frying pan, cook over low heat for about 4–5 minutes on each side, using a spatula to flip the gurasa. Allow to cool slightly.
- Continue cooking the rest of the dough until used up.
- Serve with suya.