Ambasha (Ethiopian Flatbread)
Ambasha is a traditional Ethiopian celebration bread, typically baked in a round shape with an intricate pattern on top. This vegan version uses common pantry ingredients to create a soft, slightly sweet, and aromatic flatbread perfect for scooping up stews or as a side.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 330 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.
- 3.5 cupall-purpose flour
- 1 tbspactive dry yeast
- 2 tbspgranulated sugar
- 1 tspsalt
- 1.5 cupwarm water, 105-115°F (40-46°C)
- 2 tbspvegetable oil
- 1 tspnigella seeds
- 0.5 tspground fenugreek
- 0.5 tspground cardamom
Equipment
baking pan · large bowl · wire rack · kitchen towel
The method
Step by step
- 1
In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your water is not too hot, as it can kill the yeast.
- 2
Add the salt, vegetable oil, nigella seeds, ground fenugreek, and ground cardamom to the yeast mixture and stir to combine.
About 1 min
- 3
Gradually add the flour, one cup at a time, mixing until a soft, shaggy dough forms.
About 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 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.
About 1 min
- 6
Let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
About 1 hr 30 min
Cook’s note: A warm oven (turned off) with the light on can be a good spot for rising.
- 7
Preheat your oven to 375°F (190°C) and lightly grease a round baking pan or line a baking sheet with parchment paper.
About 10 min
- 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.
About 2 min
- 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.
About 3 min
Cook’s note: Traditional Ambasha often has an intricate starburst or wheel pattern.
- 10
Bake for 25-30 minutes, or until the Ambasha is golden brown and sounds hollow when tapped on the bottom.
About 30 min
Cook’s note: If the top browns too quickly, you can loosely tent it with foil.
- 11
Remove from the oven and let it cool on a wire rack before slicing and serving.
Per serving
Nutrition
- Calories
- 329.8kcal
- Protein
- 8.2g
- Carbs
- 59.7g
- Fat
- 6g
- Fibre
- 2.8g
- Sugar
- 5.2g
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.
Reheat in a toaster or oven until warmed through.
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