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ethiopian flatbread (himbasha)

(1 rating)
Recipe by
Mikekey *
Seattle, WA

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)

  • 7 g
    active dry yeast
  • 1 c
    warm water
  • 1/4 c
  • 4 c
    unbleached white flour
  • 2 tsp
    black sesame seeds
  • 2 tsp
    ground cardamom
  • 1/3 c
    vegetable oil
  • vegetable oil, for brushing

How To Make ethiopian flatbread (himbasha)

  • 1
    Dissolve yeast in warm water. Stir in sugar and set aside in a warm, draft-free place for 10 minutes or until mixture bubbles.
  • 2
    Combine flour, 1 tsp salt, sesame seeds and cardamom in a large bowl. Add oil and yeast mixture and mix to form a dough.
  • 3
    Turn 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.
  • 4
    Preheat 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.
  • 5
    Brush 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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