Ambasha, also known as Himbasha, is one of Ethiopia’s most beloved breads, frequently gracing tables during holidays like Christmas and other significant festivities. Its subtly sweet and savory profile, infused with aromatic spices, makes it a fantastic snack, a delightful breakfast, or a perfect accompaniment to any meal. I adore Ambasha for its comforting warmth and the beautiful, intricate patterns that make it a true centerpiece.
Key Information
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 2 hours
- Servings: 8
Ingredient Highlights
- Korerima (Ethiopian Cardamom): Offers a unique, smoky, and slightly citrusy cardamom flavor that is distinct from green cardamom, lending Ambasha its signature aromatic depth.
- Tikur Azmud (Nigella Seeds): Provides a subtle peppery, oniony, and slightly bitter note, adding complexity and a beautiful visual speckled appearance.
If you can’t find Korerima, a blend of regular green cardamom and a tiny pinch of smoked paprika can offer a similar aromatic profile, though it won’t be identical. For Tikur Azmud, black sesame seeds can be a visual substitute, but the flavor will differ. You can often find these specialty spices at African or Middle Eastern grocery stores, or online. See the full ingredient list in the recipe card below.
Equipment Needed
A stand mixer is incredibly useful for this recipe, as it ensures the dough is thoroughly mixed and kneaded to a consistently soft texture without too much effort. You’ll also need circular baking pans to achieve the traditional round shape of Ambasha.
Step-by-Step Overview
- Combine dry ingredients: wheat flour, Tikur Azmud, powdered Korerima, and sugar in your stand mixer. Mix well.
- Create a well in the center, add active dry yeast and a cup of lukewarm water. Let sit for 15 minutes until foamy.
- Incorporate Niter Kibbeh, mix at low to medium speed, gradually adding remaining water until dough is soft and pliable.
- Add salt, continue mixing for another five minutes at medium speed to develop gluten.
- Transfer dough to a lightly floured surface, cover with a cloth, and let rise in a warm spot for about 90 minutes.
- Divide dough into two portions, roll each into a 12-inch circle, place in baking pans, and let rise for 10 minutes.
- Preheat oven to 175°C (350°F). Mark decorative patterns on dough, brush with milk and Niter Kibbeh mixture.
- Bake for about 30 minutes until golden-brown.
Storage & Reheating Tips
Ambasha is best enjoyed fresh, but leftovers can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days. For longer storage, you can freeze individual slices or whole loaves, wrapped well, for up to 1 month. To reheat, a quick toast in a toaster oven or a few minutes in a preheated oven (around 150°C/300°F) will bring back its warmth and a lovely soft texture. Avoid microwaving, as it can make the bread tough.
Variations & Substitutions
To add a touch more sweetness and texture, you can incorporate a handful of raisins or chopped dates into the dough during the mixing stage. For a slightly different aromatic profile, a pinch of ground ginger or cinnamon can be added alongside the Korerima. If you’re looking for a richer, more savory bread, consider reducing the sugar slightly and adding a tablespoon of finely minced garlic or a sprinkle of dried herbs like oregano. While Niter Kibbeh is traditional, you can substitute it with unsalted butter or a vegan butter alternative for a similar richness, though the unique nutty flavor of Niter Kibbeh will be missed.
FAQs
Can I freeze Ambasha?
Yes, Ambasha freezes well. Wrap it tightly in plastic wrap and then foil, and it will keep for up to a month. Thaw at room temperature before reheating.
What if I don’t have a stand mixer?
You can absolutely make this by hand! It will require more kneading, but the process remains the same. Knead until the dough is smooth and elastic.
Can I make this gluten-free?
While traditional Ambasha uses wheat flour, you could experiment with a gluten-free all-purpose flour blend, but the texture and rise may vary significantly. Look for blends designed for yeast breads.
My dough isn’t rising. What went wrong?
Ensure your yeast is active (it should foam when mixed with lukewarm water and sugar). Also, make sure your rising environment is warm and draft-free. Cold temperatures will inhibit yeast activity.
Cultural Significance
Ambasha holds a special place in Ethiopian culture, often symbolizing celebration and togetherness. Growing up, the aroma of freshly baked Ambasha filling our home was a sure sign of a holiday or a special family gathering. The intricate wheel pattern isn’t just decorative; it’s said to represent the sun or a flower, adding a layer of beauty and meaning to this beloved bread. Sharing a warm slice of Ambasha with loved ones is a simple yet profound act of hospitality and joy.
PrintAmbasha (Himbasha) Recipe
Ambasha, also known as Himbasha, is on of Ethiopia’s most popular breads that is frequently made for holidays like Christmas as well as other noteworthy events and festivities. It can, however, also make a fantastic snack or even breakfast. A typical Ambasha has cardamom, raisins, and black sesame seeds as flavorings, making it a pleasantly sweet and savory bread.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Breads
- Method: Bake
- Cuisine: Ethiopian
- Diet: Vegan
Ingredients
- 6 cups (1.4 liters / 750g) of wheat flour
- 1.5 tbsp (22.5 ml / 9g) of active dry yeast
- 2 tsp (10 ml / 4g) of powdered Korerima (Ethiopian Cardamom)
- 0.35 cup (84 ml / 70g) sugar
- 0.5 cup (120 ml / 113g) Niter Kibbeh (Ethiopian clarified butter)
- 2 tbsp (30 ml / 12g) Tikur Azmud (Nigella Seeds)
- 2 cups (480 ml) of water (lukewarm)
- 1 tbsp (15 ml / 18g) Salt
For Brushing:
- 3 tbsp (45 ml) of milk
- 3 tbsp (45 ml / 42g) of Niter Kibbeh (Ethiopian clarified butter)
Instructions
- Start by adding the wheat flour, Tikur Azmud, powdered Korerima, and sugar into a stand mixer and mix them all together thoroughly.
- Dig an opening in the center of the mixture, add the dry yeast along with a cup of lukewarm water, and mix them together as well. Then let the mixture sit for about 15 min.
- Then, add the Niter Kibbeh and continue mixing at low to medium speed while adding the remaing water slowly until you get a consistently soft dough. Then add the salt and continue mixing for about 5 min. at medium speed.
- Transfer the dough onto a work surface that has been lightly floured, cover using clean sheet of cloth, and place in a warm draft-free area for about 90 min. for the first rise.
- Next, divide the dough into 2 equal pieces and roll them into a circle shape of about 12 inches in diameter, each.
- Place each dough in a circular baking pan, cover using a clean sheet of cloth again, and let them sit in a warm draft-free area for about 10 min. again for the second rise.
- In the mean time, preheat your oven to 175°C (350°F).
- Before backing the 2 Ambasha breads, mark around 5 concentric circles on each dough using a knife, starting from the center and moving to the edge.
- Then start making cuts across dough from one edge to the other passing through the center, just like when cutting pizza. In the end, you should have decorative patterns that resemble a wheel pattern.
- Next, mix the milk and Niter Kibbeh set aside for brushing in a separate bowl, mix them well, and brush both doughs.
- Finally, bake the doughs for about 30 min. each, until they are thoroughly cooked and get a golden-brown.
Notes
- When marking the dough, don’t cut through the dough. Keep the markings just at the surface level.
Nutrition
- Serving Size: 85g
- Calories: 345 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg