For Week Three of our Food Atlas Challenge we made Ethiopian Food 🇪🇹! We made Berbere Chicken and Lentils along with this Ethiopian flatbread, Himbasha. Often made as a celebratory bread, Himbasha, also called Ambahsa, is a very mildly sweet bread that uses cardamom, raisins, and black sesame seeds for flavoring.
Note: this will require 2-2.5 hrs of resting!
Ingredients:
2 cups All Purpose flour
1/4 Cup Sugar
1 Teaspoon Instant Yeast
1/2 Teaspoon Salt
2 Tablesppon Olive Oil + 2 teaspoon
1/2 Cup Warm water might need up to ¼ cup more
1/4 Cup Raisins
1 teaspoon Black Sesame Seeds
1 Teaspoon Cardamom powder
1/2 Teaspoon Ginger
3 Tablespoon Milk for brushing
In a large bowl or food processor, combine the flour, instant yeast, sugar, salt, cardamom powder and black sesame seeds. Mix well.
Add in raisins and the oil.
Slowly add warm water until you have a soft dough. Knead for about 7 to 10 minutes for a soft and non-sticky dough.
Cover the dough and let it rest until doubled in volume. Around 1.5-2hrs
Once the dough has risen, punch it down gently. Grease a 9 inch cake pan or any oven safe pan.
Place the dough and spread it evenly in the pan.
Cover the pan and let it rest for about 30 to 45 more minutes or until the dough is puffy.
Preheat the oven to 350 F.
Now using a blunt knife, you can make patterns on the dough.
Brush the top with milk and bake for 25-35 minutes or until the Himbasha is golden brown on top.
Once it’s done let it cool slightly before serving.
Melkam Megeb! (Enjoy your meal!)
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