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Hembesha (Eritrean Bread)

Hembesha (Eritrean Bread) is a traditional Eritrean recipe for a classic leavened flatbread flavoured with garlic, fenugreek, coriander and cardamom. The full recipe is presented here and I hope you enjoy this classic Eritrean version of: Eritrean Bread (Hembesha).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+100 minutes proving)

Serves:

6

Rating:

Tags : Spice RecipesBread RecipesBaking RecipesEritrea Recipes

Also known as Himbasha (Tigrinya: ሕምባሻ) or Ambasha (Amharic: አምባሻ), this is a sweetened flatbread prepared in both Eritrea and Ethiopia. It is prepared in a number of varieties depending on region and nationality with the main two being the quintessential Ethiopian variant, and the more distinctive Eritrean flavouring with raisins. The dough is typically given a decorative touch before baking. The design varies in detail, but in general, is given the shape of a wheel with indentations to create several spokes. Common additions to the recipe include candied orange, ginger, or ground cardamom seeds, although plain varieties are not unheard of.

Ingredients:

300ml lukewarm water
25g fresh yeast
1 tsp ground fenugreek seeds
1/2 tsp ground coriander seeds
1/2 tsp ground cardamom seeds
1 garlic clove, crushed
2 tbsp raisins
1 tsp salt
1 egg
1 tbsp oil
225g flour
225g whole-wheat flour

Method:

Dissolve the yeast in the warm water and set aside for a few minutes. Meanwhile mix together the egg, oil, spices, garlic and raisins then beat lightly to combine.

Sift the flour into a bowl, add the egg mixture, the salt and the yeast. Mix to combine then turn out onto a floured surface and knead for 10 minutes. Transfer to a clean bowl, cover and allow to rise in a warm place for at least an hour.

Knock the dough back and knead again for 1o minutes. Then form the dough into flatbreads some 2cm high and just large enough to fit in a frying pan. Allow to rise in a warm place until doubled in size, decorate with a knife then place in a lidded frying pan and bake for 10 minutes on medium-low heat. Turn the bread over and bake for a further 5 minutes. Remove from the pan, spread some water and butter over the top surface and serve.

The bread can either be served warm or it can be served cold and cut into wedges. Serve as an accompaniment.

As an alternative you can bake in a springform cake tin in an oven pre-heated to 180°C for 25 minutes.