ethiopian flatbread (himbasha)
(1 rating)
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This traditional flatbread, has a sweet-savoury flavour, the sweetness being balanced by heady cardamom. It is commonly eaten in Ethiopia for breakfast after mass, and is also eaten at celebrations.
(1 rating)
yield
4 -8
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For ethiopian flatbread (himbasha)
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7 gactive dry yeast
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1 cwarm water
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1/4 csugar
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4 cunbleached white flour
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2 tspblack sesame seeds
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2 tspground cardamom
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1/3 cvegetable oil
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vegetable oil, for brushing
How To Make ethiopian flatbread (himbasha)
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1Dissolve yeast in warm water. Stir in sugar and set aside in a warm, draft-free place for 10 minutes or until mixture bubbles.
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2Combine flour, 1 tsp salt, sesame seeds and cardamom in a large bowl. Add oil and yeast mixture and mix to form a dough.
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3Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draft-free place for 1 hour or until dough doubles in size.
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4Preheat oven to 350F. Grease 2 10-inch cast iron skillets. Divide dough into 2 equal portions. Roll out to form 2 x 10-inch rounds. Place into greased skillet pans. Using a sharp knife, score 3 concentric circles in each round, working from the middle out, then make 8 shallow cuts intersecting through the center to form a wheel pattern.
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5Brush with oil and bake for 20 minutes or until cooked through and golden. Brush with butter and serve with hummus, if desired.
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