Himbasha

Name: Himbasha
Cook time: 145 min
Total time: 145 min
Yield: 8 servings
Cuisine: Ethiopian
Ingredients: 500g All-purpose Flour; 300ml Water, warm; 50g Granulated Sugar; 7g Active Dry Yeast, 1 packet; 1 tsp Fine Salt, 5 g; 1 tsp Ground Cardamom; 3 tbsp Vegetable Oil, plus a little extra for greasing

Himbasha is a fragrant Ethiopian celebration bread—soft, slightly sweet, and perfumed with warm cardamom. Its golden, braided-looking top and tender crumb make it perfect for breakfast with tea or as a centerpiece for special gatherings. The dough is enriched with a touch of oil and sugar, then shaped into a decorative round that bakes to a glossy, aromatic loaf.

Himbasha is a fragrant Ethiopian celebration bread—soft, slightly sweet, and perfumed with warm cardamom. Its golden, braided-look... Show more

Traditional Ethiopian Recipe

Health Grade

D · Occasional

Rating

4.2

Time

2 hrs

Price

0,05 €

Calories

301 kcal

vegan

budget

kid friendly

comfort food

potluck

holiday/special occasion

Method

Proof the yeast

In a large bowl, stir together Warm Water, Granulated Sugar, and Active Dry Yeast. Let the mixture sit for 10 minutes until it looks foamy on top and smells pleasantly bready.

Make the dough

Add All-purpose Flour, Fine Salt, and Ground Cardamom to the yeast mixture, then drizzle in Vegetable Oil. Stir with a spoon until a shaggy dough forms, then knead it in the bowl or on a lightly floured counter for about 8 minutes until the dough is smooth, soft, and elastic.

Let it rise

Grease a clean bowl with a little extra oil, shape the dough into a ball, and turn it in the bowl so the surface is lightly coated. Cover it and let it rise in a warm spot for 45 to 60 minutes, until it has roughly doubled in size.

Shape the loaf

Punch the dough down gently to release the air, then place it in a lightly oiled round baking pan. Press and stretch it into a thick round, then use your fingertips or the back of a spoon to make the traditional shallow grooves on top.

Second rise

Cover the pan loosely and let the dough rise for 20 to 30 minutes, just until it looks puffier and springs back slowly when you touch it lightly.

Preheat the oven

Heat the oven to 375° F while the dough finishes its final rise.

Bake the bread

Slide the pan into the hot oven and bake for 25 to 30 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped.

Cool and serve

Let the bread cool in the pan for 10 minutes, then move it to a rack and let it cool just enough to slice cleanly. Serve it warm, plain, or with tea or coffee.