Ambasha (Ethiopian Celebration Bread)
Ambasha is a traditional Ethiopian flatbread, often decorated with an intricate pattern. This vegan version is soft and slightly sweet, perfect as a snack or alongside a meal. It's a comforting bread that's surprisingly simple to make.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 376 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gall-purpose flour
- 7 gactive dry yeast
- 30 gsugar
- 5 gsalt
- 300 mlwarm water
- 30 mlvegetable oil
garnish
- 1 tspnigella seeds(optional)
Equipment
measuring cups · wire rack · baking sheet · parchment paper · measuring spoons · kitchen towel · knife · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
About 2 min
Cook’s note: Ensure your yeast is fresh for proper rising.
- 2
Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a shaggy dough forms.
About 3 min
Cook’s note: Water should be warm to the touch, not hot, to activate the yeast.
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: Resist the urge to add too much flour during kneading; a slightly sticky dough is good.
- 4
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A warm oven turned off with the light on can create a good environment for rising.
- 5
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
About 10 min
- 6
Gently punch down the risen dough and transfer it to the prepared baking sheet.
About 1 min
- 7
Shape the dough into a round loaf, about 20-25 cm (8-10 inches) in diameter and 2-3 cm (1 inch) thick.
About 2 min
- 8
Using a knife or a dough scraper, create a decorative pattern on the surface of the bread, pressing down but not cutting all the way through.
About 3 min
Cook’s note: Traditional patterns often resemble spokes of a wheel or a star.
- 9
If using, sprinkle the nigella seeds over the top of the bread.
- 10
Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
About 35 min
Cook’s note: Keep an eye on it to prevent overbrowning.
- 11
Remove from the oven and let cool on a wire rack before slicing and serving.
About 5 min
Cook’s note: Cooling completely improves texture and makes slicing easier.
Per serving
Nutrition
- Calories
- 376.1kcal
- Protein
- 8.9g
- Carbs
- 69g
- Fat
- 6.3g
- Fibre
- 2.7g
- Sugar
- 5.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover ambasha in an airtight container at room temperature.
Warm slices in a toaster or oven until soft.