Ambasha (Ethiopian Celebration Bread)
Local name: አምባሻ
In short: A large, round, lightly sweet loaf scented with cardamom and marked with a wheel pattern, baked for holidays and family celebrations in Ethiopia. It takes about 1 h in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 35 min
- Resting
- 1 h 30 min
- Total
- 1 h
- Servings
- 10
- Difficulty
- Medium
- Calories
- 250 kcal
Ambasha, called himbasha in Tigray and Eritrea, is a soft, round celebration bread with a gentle sweetness and the warm scent of cardamom. Its top is scored in a wheel of radiating lines, which is its signature look. Families bake it for Easter, weddings and other feasts, and it is just as good torn warm at breakfast with tea or coffee. The dough is simple, uses everyday ingredients and needs no special equipment beyond a baking tray.
Instructions
- Whisk the flour, yeast, sugar, salt, cardamom and nigella seeds, if using, in a large bowl.
- Add the warm water and 3 tablespoons of the oil. Mix to a shaggy dough, then knead on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
- Put the dough in a bowl greased with 1 tablespoon of the oil, cover and leave in a warm spot for about 1 hour, until doubled in size.
- Line a baking tray with parchment paper. Punch the dough down, shape it into a smooth ball, then flatten it into a round about 24 cm (9 1/2 inches) wide and 3 cm (1 1/4 inches) thick.
- Press a small circle into the center with the rim of a glass, about 4 cm (1 1/2 inches) wide. With a sharp knife or bench scraper, cut about 16 shallow lines, 5 mm (1/4 inch) deep, from the circle out to the edge, like the spokes of a wheel.
- Cover loosely and rest for 30 minutes while the oven heats to 190°C (375°F).
- Brush the top with the remaining tablespoon of oil. Bake for 30 to 35 minutes, until deep golden and hollow-sounding when tapped underneath. The center should reach 93°C (200°F).
- Cool on a wire rack for at least 20 minutes, then cut into wedges.
Tips
- Water should feel comfortably warm on the wrist. Water hotter than 48°C (120°F) can kill the yeast, and the loaf will not rise.
- Cut the pattern firmly but not too deep. If the lines are too shallow they vanish in the oven, and if they are too deep the loaf spreads and loses its wheel shape.
Questions and answers
What is the difference between ambasha and himbasha?
They are the same style of bread. Ambasha is the Amharic name, and himbasha is the Tigrinya name used in Tigray and Eritrea. Recipes vary a little in sweetness and spicing.
Can I add other flavors to ambasha?
Cardamom is the usual flavor, and many bakers add nigella seeds or a handful of raisins. Keep additions small so the dough still rises well.
How should I store ambasha?
Wrap it well and keep it at room temperature for 2 days, or slice and freeze it for up to 2 months. Warm slices briefly in the oven or a toaster to refresh them.
How long does it take to make Ambasha (Ethiopian Celebration Bread)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Ambasha (Ethiopian Celebration Bread)?
About 250 kcal per serving, with 5 g of protein, 43 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 43 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 275 mg |
Estimated values, calculated from the ingredients.
