Ethiopian
Himbasha
Himbasha is a lightly sweet Ethiopian celebration bread scented with korerima or cardamom and marked with a traditional wheel pattern. This small loaf is cooked slowly until golden, tender, and fragrant.
Watch it madeEdy's Kitchen · 10:30
Ingredients
- All-purpose flour1 1/2 cups
- Warm water1/2 cup
- Active dry yeast1 tsp
- Sugar1 tbsp
- Salt1/2 tsp
- Ground korerima or green cardamom1/2 tsp
- Nigella seeds1 tsp
- Neutral oil1 1/2 tbsp
- Butter or oil, for finishing1 tsp
Method
- Stir the warm water, yeast, and sugar together in a bowl and let stand for 5 to 10 minutes until foamy.
- Mix the flour, salt, ground korerima or cardamom, and nigella seeds in a separate bowl.
- Add the yeast mixture and neutral oil to the flour mixture and knead for 8 to 10 minutes until the dough is smooth, soft, and slightly tacky.
- Cover the dough and let it rise in a warm place for about 1 hour, until nearly doubled.
- Lightly oil an 8-inch heavy skillet or mitad-style griddle and press the dough into a round loaf about 1 inch thick.
- Use a blunt knife to score a traditional sunburst or wheel pattern across the top without cutting all the way through.
- Cover the shaped dough and let it rest for 25 to 30 minutes until puffy.
- Set the skillet over very low heat, cover tightly, and cook for 12 to 15 minutes until the bottom is deep golden and the top begins to set.
- Carefully flip the bread, cover again, and cook for 6 to 8 minutes until the second side is golden and the bread sounds hollow when tapped.
- Brush the warm himbasha with butter or oil and let it rest for 5 minutes before cutting into wedges.
Common questions
Can I substitute cardamom if I don't have korerima for himbasha?
Yes. Green cardamom is the closest easy substitute and works well here. Use the same amount, freshly ground if possible. The flavor will be a little brighter and less peppery than korerima, but still authentic enough.
How long does himbasha take from start to finish?
Plan on about 2 to 2.5 hours total. That includes 5 to 10 minutes for yeast blooming, 8 to 10 minutes kneading, about 1 hour for the first rise, and 25 to 30 minutes for the second rest plus cooking.
What are the most common mistakes when making himbasha?
The biggest mistakes are using water that is too hot, which kills the yeast, and cooking over heat that is too high, which burns the bottom before the center cooks. Also avoid overflouring the dough; it should stay soft and slightly tacky.
How should I store leftover himbasha?
Let it cool completely, then wrap tightly or store in an airtight container at room temperature for 1 to 2 days. For longer storage, freeze slices or the whole loaf for up to 2 months, then rewarm gently before serving.
What is the best way to serve himbasha?
Serve warm with butter, clarified butter, honey, tea, or alongside stews and lentils. It’s especially good torn into pieces, or sliced and lightly warmed so the spices and nigella seeds stay fragrant and the crumb stays soft.