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Hembesha, also known as Ambasha, is a traditional Ethiopian and Eritrean flatbread that’s both flavorful and slightly sweet. This spiced, soft bread is often enjoyed with tea or coffee and is a staple in many households across the Horn of Africa. Its unique flavor comes from a blend of spices, including cardamom and fenugreek, which give Hembesha its distinctive taste. Whether you’re looking to try something new or reconnect with your roots, this recipe will guide you through making this delicious bread at home.

Ingredients

2.2 lb (1 kg) all-purpose flour

1/4 cup (60 g) sugar

2 1/4 tsp (1 packet) active dry yeast

1 1/2 cups (360 ml) warm water

1/2 cup (120 ml) vegetable oil or melted butter

1 tsp ground cardamom

1 tsp ground fenugreek (optional)

1 tsp salt

1/4 cup (60 g) raisins (optional)

1/4 cup (60 ml) warm milk (for brushing)

Instructions

Activate the Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top, stirring gently. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.

Mix the Dry Ingredients: In a large mixing bowl, combine the flour, ground cardamom, ground fenugreek (if using), and salt. Stir in the raisins if you choose to add them.

Combine and Knead: Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil or melted butter. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Shape the Bread: Once the dough has risen, punch it down and divide it into smaller portions, depending on how large you want each Hembesha to be. Roll each portion into a flat round, about 1/2 inch (1.25 cm) thick. You can create patterns on the surface with a fork or knife if desired.

Cook the Hembesha: Heat a large skillet or griddle over medium heat. Place the rolled-out dough on the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Brush the top with warm milk to give it a soft, shiny finish.

Repeat: Continue cooking the remaining dough portions, adjusting the heat as necessary to avoid burning.

Serving

Hembesha is best enjoyed warm, served with a cup of tea or coffee. It can be eaten on its own, with honey, or paired with a savory dish. This versatile bread is perfect for breakfast, as a snack, or as part of a larger Ethiopian meal.

Making Hembesha at home is a rewarding experience that allows you to enjoy a taste of Ethiopia and Eritrea’s rich culinary traditions. The combination of spices and the soft texture of the bread make it a delightful addition to any meal. With this simple recipe, you can bring the flavors of East Africa into your kitchen.