Ambasha (Ethiopian Flatbread)

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1. 1

   In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy.

   Cirka 10 min

   Kockens tips: Ensure your water is not too hot, as it can kill the yeast.

2. 2

   Add the salt, vegetable oil, nigella seeds, ground fenugreek, and ground cardamom to the yeast mixture and stir to combine.

   Cirka 1 min

3. 3

   Gradually add the flour, one cup at a time, mixing until a soft, shaggy dough forms.

   Cirka 3 min

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

   Cirka 10 min

   Kockens tips: If the dough is too sticky, add a little more flour, one tablespoon at a time.

5. 5

   Lightly grease the large bowl, place the dough back in, and turn it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap.

   Cirka 1 min

6. 6

   Let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.

   Cirka 1 tim 30 min

   Kockens tips: A warm oven (turned off) with the light on can be a good spot for rising.

7. 7

   Preheat your oven to 375°F (190°C) and lightly grease a round baking pan or line a baking sheet with parchment paper.

   Cirka 10 min

8. 8

   Gently punch down the risen dough and shape it into a round loaf, about 1-inch thick, fitting it into your prepared pan or onto the baking sheet.

   Cirka 2 min

9. 9

   Using a knife or the back of a spoon, create decorative patterns on the surface of the bread, such as spokes radiating from the center or a crosshatch design.

   Cirka 3 min

   Kockens tips: Traditional Ambasha often has an intricate starburst or wheel pattern.

10. 10

    Bake for 25-30 minutes, or until the Ambasha is golden brown and sounds hollow when tapped on the bottom.

    Cirka 30 min

    Kockens tips: If the top browns too quickly, you can loosely tent it with foil.

11. 11

    Remove from the oven and let it cool on a wire rack before slicing and serving.