Breakfast

Gurasa (Northern Wheat Flatbread)

Name: Gurasa (Northern Wheat Flatbread)
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 400 g plain wheat flour; 5 g instant yeast; 10 g sugar; 0.75 tsp salt; 300 ml lukewarm water (Add gradually; extra 20 ml only if flour needs it); 15 ml vegetable oil (For dough and lightly oiling hands/pan)

Soft yeast-raised wheat rounds cooked in a covered pan and served with soup or kuli-kuli. Gurasa is an everyday wheat bread strongly associated with Kano in accounts by local cooks. Chef Fasma describes batches made against the hot interior of a clay pot, while Maryam Harande uses a covered pan at home. The technique changes with the kitchen, but both rely on risen wheat dough. This version follows the pan method so the breads can be made without a special oven. Tear them into soup or add vegetables, oil and crushed kuli-kuli when serving. Cultural context: Associated with Kano by local recipe authors. Pan-cooking is a documented home adaptation of clay-oven bread.

20 minPreparation

60 minCooking

6Servings

Allow 60 additional minutes for resting / soaking. Total: 140 minutes.

What you’ll need

6 servings

400 g plain wheat flour
5 g instant yeast
10 g sugar
0.75 tsp salt
300 ml lukewarm waterAdd gradually; extra 20 ml only if flour needs it
15 ml vegetable oilFor dough and lightly oiling hands/pan

Let’s get cooking

1
Mix flour, yeast, sugar and salt. Stir in 270 ml water and 10 ml oil, then add the remaining water gradually to make a soft, sticky dough.
2
Knead in the bowl for 7–10 minutes, stretching and folding until elastic. Cover and leave about one hour at warm room temperature until noticeably puffed and roughly doubled.
3
Lightly oil your hands with some reserved oil. Divide into six pieces and flatten gently into rounds about 12–14 cm across and 8 mm thick. Do not add so much flour that the dough turns stiff.
4
Heat a heavy nonstick or well-seasoned pan over medium-low heat. Wipe with the remaining oil. Add a round, cover, and cook for 3–5 minutes until the underside is golden and the top begins to set.
5
Flip and cook, covered, for another 3–4 minutes. The centre should feel springy and show no sticky raw dough when the first bread is opened. Lower heat and cook longer if the exterior browns too quickly.
6
Repeat with remaining rounds and keep the finished breads under a clean cloth. Serve warm; cool fully before refrigeration or freezing.

A little kitchen wisdom

Serving toppings are optional and not included in the ingredient quantities Gurasa varies from a thick batter to a soft dough; this recipe intentionally uses the manageable soft-dough version Timing estimate: active preparation 20 min; cooking 60 min; additional passive time 60 min; conservative planning allowance 140 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: Wheat (gluten)

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Kano Gurasa

Associated with Kano by local recipe authors. Pan-cooking is a documented home adaptation of clay-oven bread.

Allergens: Wheat (gluten)

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Breakfast

Breakfast

Gurasa (Northern Wheat Flatbread)

20 minPreparation

60 minCooking

6Servings

Allow 60 additional minutes for resting / soaking. Total: 140 minutes.

What you’ll need

6 servings

400 g plain wheat flour
5 g instant yeast
10 g sugar
0.75 tsp salt
300 ml lukewarm waterAdd gradually; extra 20 ml only if flour needs it
15 ml vegetable oilFor dough and lightly oiling hands/pan

Let’s get cooking

1
Mix flour, yeast, sugar and salt. Stir in 270 ml water and 10 ml oil, then add the remaining water gradually to make a soft, sticky dough.
2
Knead in the bowl for 7–10 minutes, stretching and folding until elastic. Cover and leave about one hour at warm room temperature until noticeably puffed and roughly doubled.
3
Lightly oil your hands with some reserved oil. Divide into six pieces and flatten gently into rounds about 12–14 cm across and 8 mm thick. Do not add so much flour that the dough turns stiff.
4
Heat a heavy nonstick or well-seasoned pan over medium-low heat. Wipe with the remaining oil. Add a round, cover, and cook for 3–5 minutes until the underside is golden and the top begins to set.
5
Flip and cook, covered, for another 3–4 minutes. The centre should feel springy and show no sticky raw dough when the first bread is opened. Lower heat and cook longer if the exterior browns too quickly.
6
Repeat with remaining rounds and keep the finished breads under a clean cloth. Serve warm; cool fully before refrigeration or freezing.