Himbasha (Ethiopian Flatbread)
Experience the warm, inviting flavors of Ethiopia with this traditional Himbasha flatbread. Subtly spiced with cardamom and adorned with nigella and sesame seeds, this soft, slightly chewy bread features a beautiful scored pattern, making it a delightful centerpiece for any meal or gathering.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 326 kcal
Allergen information: may contain gluten and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gall-purpose flour
- 7 gactive dry yeast
- 50 ggranulated sugar
- 5 gsalt
- 300 mlwater, warm
- 60 mlvegetable oil
- 1 tspcardamom, ground
- 1 tspnigella seeds
- 1 tspsesame seeds
Equipment
Large mixing bowl · Whisk · Measuring cups and spoons · Clean kitchen towel or plastic wrap · Baking sheet or round pizza pan · Sharp knife · Wire rack · Rolling pin (optional)
The method
Step by step
- 1
In a large mixing bowl, thoroughly whisk together the all-purpose flour, active dry yeast, granulated sugar, salt, and ground cardamom until well combined.
About 2 min
Cook’s note: Ensure all dry ingredients are evenly distributed to guarantee consistent flavor and proper yeast activation throughout the dough.
- 2
Gradually pour the warm water and vegetable oil into the dry ingredients, mixing with a sturdy spoon or your hands until a shaggy, cohesive dough begins to form.
About 3 min
Cook’s note: The water should be comfortably warm to the touch, between 40-45°C (105-115°F), to optimally activate the yeast without killing it.
- 3
Turn the shaggy dough out onto a lightly floured clean work surface.
About 1 min
- 4
Knead the dough vigorously for 8-10 minutes, using a push-and-fold motion, until it transforms into a smooth, elastic, and pliable ball.
About 10 min
Cook’s note: Proper kneading develops the gluten, which is essential for the bread's characteristic soft and chewy texture. The dough should spring back when gently poked.
- 5
Lightly grease a clean large bowl with a small amount of vegetable oil.
About 1 min
- 6
Place the kneaded dough into the oiled bowl, turning it once to coat the entire surface.
About 1 min
- 7
Cover the bowl tightly with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has visibly doubled in size.
About 1 hr 30 min
Cook’s note: A slightly warm oven (turned off) or a sunny spot on the counter can provide an ideal environment for rising.
- 8
Once the dough has risen, gently punch it down in the bowl to release the accumulated gases.
About 1 min
Cook’s note: Punching down helps redistribute the yeast and gluten, resulting in a finer crumb and more even texture.
- 9
Lightly flour a baking sheet or a round pizza pan and carefully transfer the dough onto it.
About 1 min
Cook’s note: Using a baking sheet lined with parchment paper can prevent sticking and make cleanup easier.
- 10
Using your hands or a rolling pin, gently flatten the dough into a round disc, aiming for a thickness of about 1 inch (2.5 cm).
About 2 min
Cook’s note: Try to maintain an even thickness across the entire disc for uniform baking.
- 11
Using a sharp knife, carefully score a decorative pattern, such as a star or cross, onto the surface of the dough, ensuring not to cut all the way through.
About 2 min
Cook’s note: The scoring not only adds to the traditional aesthetic but also helps the bread bake evenly and prevents large cracks from forming.
- 12
Evenly sprinkle the nigella seeds and sesame seeds over the entire top surface of the dough, gently pressing them in slightly.
About 1 min
Cook’s note: These seeds add a delightful nutty flavor and a beautiful visual contrast to the finished bread.
- 13
Cover the dough again with a clean kitchen towel and let it rest for a second proofing for 30 minutes.
About 30 min
Cook’s note: This final rest allows the gluten to relax and the yeast to produce a bit more gas, resulting in a lighter bread.
- 14
During the second proofing, preheat your oven to 190°C (375°F).
About 30 min
Cook’s note: Preheating the oven thoroughly ensures a consistent baking temperature from the moment the bread enters, promoting a good rise and crust.
- 15
Bake the himbasha in the preheated oven for 20-25 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
About 25 min
Cook’s note: If the top is browning too quickly, you can loosely tent it with aluminum foil for the last few minutes of baking.
- 16
Carefully remove the baked himbasha from the oven and transfer it to a wire rack to cool slightly before slicing and serving.
About 15 min
Cook’s note: Allowing the bread to cool on a wire rack prevents the bottom from becoming soggy due to trapped steam.
Per serving
Nutrition
- Calories
- 325.9kcal
- Protein
- 6.8g
- Carbs
- 54.4g
- Fat
- 8.6g
- Fibre
- 2.1g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Himbasha is wonderful served warm with a cup of Ethiopian coffee or tea. It pairs beautifully with savory stews like Doro Wat or Shiro, or simply enjoyed on its own. For a richer flavor, you can brush the top with a little melted butter after baking. Consider adding a pinch of ground ginger or cinnamon to the dough for a slightly different spice profile.
Store leftover Himbasha in an airtight container or wrapped tightly in plastic wrap at room temperature.
To reheat, warm slices in a toaster oven or conventional oven at 150°C (300°F) for 5-7 minutes until soft and fragrant.
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