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You are here: Home / Bread Recipes / ETHIOPIAN BREAD

ETHIOPIAN BREAD

August 10, 2016 by Kushi 61 Comments

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Ethiopian bread is a sweet and savory vegan bread, packed with delicate aroma of ground ginger and cardamom. It pairs really well with hot chai-tea latte or cup of coffee.

Ethiopian Bread recipe, Injera ,Himbasha or ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera, eritrean bread, sweet bread, habesha dabo, Ethiopian / Eritrean Celebration Bread

As you all know, I love baking breads and I post a bread recipe every Wednesday. Today, I am presenting my take on the traditional Ethiopian bread, also known as Himbasha or Ambasha – Ethiopian / Eritrean Celebration Bread. I learnt about this bread while reading an article on popular breads from across the world.

Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera, hembasha, cardamom bread

What is Ethiopian bread made of ?

The two unique ingredients that go into its making are cardamom powder (ground cardamom seeds) and dry ginger powder. My husband loves the flavor of cardamom in desserts, and ginger is his all time favorite ingredient. His love for ginger is so much that I maintain fresh stock of dry ginger root, dry ginger powder, fresh ginger root, ginger flavored sugar crystals, homemade ginger-pepper throat drops (only to name a few) in my pantry.

He starts his day with a tall glass of freshly squeezed lemon juice with grated ginger, and almost always ends his day with hot ginger tea.  Therefore, I knew deep within that he would be thrilled if I prepared this bread that calls for two of his favorite ingredients! I gave it a shot, and surprised him by the time he was back from the office. He not only loved it, he gobbled up an entire skillet-sized bread in no time.

Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera, habesha dabo, Ethiopian / Eritrean Celebration Bread

The recipe calls for very basic ingredients from your kitchen. So making the dough is super easy. You can get as creative as you can as far as decorating this bread goes. I am not a good artist, but I tried my level best to score patterns into this bread as per the traditional recipe 🙂  You can also check more details about this bread on Wikipedia (Himbasha). If you guys try this bread do share your pictures and variations.

Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera, cardamom bread

Detailed recipe for Ethiopian Bread –   traditional Ethiopian bread, also known as Himbasha or Ambasha – Ethiopian / Eritrean Celebration Bread.
5 from 38 votes
Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera
Print
ETHIOPIAN BREAD | HIMBASHA , AMBASHA , H'MBASHA | TRADITIONAL ETHIOPIAN / ERITREAN CELEBRATION BREAD
Prep Time
10 mins
Cook Time
20 mins
Rest Time
1 hr
 

Ethiopian bread is a sweet and savory vegan bread, packed with delicate aroma of ground ginger and cardamom. It pairs really well with hot chai-tea latte or cup of coffee.

One of the best bread recipe that can be prepared during Christmas, Holiday season, thanksgiving or any special occasion or celebration.

Course: Breakfast, Side Dish, Snack
Cuisine: Eritrean, Ethiopian
Keyword: canjeelo, canjeero, cardamom bread, Christmas bread, Christmas recipes, habesha dabo, hembasha, how to make injera, injera recipe, laxox, sour flatbread, sweet bread, Vegan Bread, vegan brunch, Vegan Flatbread
Servings: 2 skillet bread ( 10 " diameter)
Author: Kushi
Ingredients
  • 2 1/4 tsp Active dry yeast (1 packet)
  • 1 cup Warm water
  • 1/4 cup + 1 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Ground dry ginger powder
  • 1 tsp Ground cardamom
  • 2 3/4 cup to 3 cups All purpose flour
  • 1/4 cup Semolina (optional) (check tips)
  • Butter or Olive oil -  to brush, grease the pan and coat the dough.
Instructions
Step I
  1. In a large bowl, add warm water and 1 tsp of sugar. Sprinkle yeast.

  2. Cover it and leave it undisturbed for 10 minutes. Let the yeast activate.

Step II
  1. To the yeast mixture, add sugar, salt, ground cardamom, ginger, flour and semolina and mix to form this dough.

  2. Dust the working surface. Transfer the dough and knead it for at least 5 minutes to form a soft and smooth dough.

  3. Coat the bowl with oil. Place the dough. Cover and keep it in warm place for 1 hour or until doubled in size.

Step III
  1. Preheat the oven to 350 degree F.

  2. Divide the dough into two equal portions. Roll it to the size of your skillet pan or two circle of 10 ” diameter.

  3. Place the rolled dough onto the two greased skillet pans or greased baking pan. Using a knife or a blade, score 3 to 4 cuts across the rolled dough intersecting through the center. Then draw concentric circles to form a wheel pattern.

  4. Brush with generous amount of butter or oil.

  5. Bake for about 20 to 25 minutes or until it is golden in color.

  6. Ethiopian Bread is now ready. Serve with additional butter if desired and enjoy.

Recipe Notes
  • You can also add in 1/4 cup of butter or olive oil to the dough if desired to make it more rich. I have tried adding oil and it tastes good too. In this case amount of flour needed may slightly vary.
  • I have added  1/4 cup of semolina thus 2 3/4 cup of flour was sufficient. If you skip semolina adjust flour accordingly. I have added semolina mainly for texture.
  • Again the amount of flour may vary depending on the weather conditions and the brand of flour used.
  • This is a light version of bread. If you like the strong flavors then vary the amount of cardamom, ginger.
  • I have used this pan only for presentation. Please use oven safe dish or cast iron pan for baking.
If you like this ethiopian bread,

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Ethiopian bread is a sweet and savory celebration bread, packed with delicate aroma of ground ginger and cardamom. It pairs really well with hot chai-tea latte or cup of coffee. Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera
Preparation time : 1 hour 30 minutes
Serves : 2 small skillet breads (10″ diameter)

Ingredients for Ethiopian Bread

Active dry yeast – 1 packet ( 2 1/4 tsp)
Warm water – 1 cup
Sugar – 1/4 cup + 1 tsp
Salt – 1 tsp
Ground dry ginger powder – 1 tsp
Ground cardamom – 1 tsp
All purpose flour – 2 3/4 cup to 3 cups
Semolina – 1/4 cup (optional), for more details check the tip section.
Butter / Vegetable oil  / Olive oil – to brush, grease the pan and coat the dough.

Steps to prepare Ethiopian Bread

Step I

  • In a large bowl, add warm water and 1 tsp of sugar. Sprinkle yeast.
  • Cover it and leave it undisturbed for 10 minutes. Let the yeast activate.

Step II

  • To the yeast mixture, add sugar, salt, ground cardamom, ginger, flour and semolina and mix to form this dough.
  • Dust the working surface. Transfer the dough and knead it for at least 5 minutes to form a soft and smooth dough.
  • Coat the bowl with oil. Place the dough. Cover and keep it in warm place for 1 hour or until doubled in size.

Step III

  • Preheat the oven to 350 degree F.
  • Divide the dough into two equal portions. Roll it to the size of your skillet pan or two circle of 10 ” diameter and place it on baking pan.
  • Place the rolled dough onto the two greased skillet pans. Using a knife or a blade, score 3 to 4 cuts across the rolled dough intersecting through the center. Then draw concentric circles to form a wheel pattern.
  • Brush with generous amount of butter or oil.
  • Bake for about 20 to 25 minutes or until it is golden in color.
  • Ethiopian Bread is now ready. Serve with additional butter if desired and enjoy.
Tips to make Ethiopian bread:
  • You can also add in 1/4 cup of butter or olive oil to the dough if desired to make it more rich. I have tried adding oil and it tastes good too.
  • I have added  1/4 cup of semolina thus 2 3/4 cup of flour was sufficient. If you skip semolina adjust flour accordingly. I have added semolina mainly for texture.
  • Again the amount of flour may vary depending on the weather conditions and the brand of flour used.
  • This is a light version of bread. If you like the strong flavors then vary the amount of cardamom, ginger.
  • I have used this pan only for presentation. Please use oven safe dish or cast iron pan for baking.

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Filed Under: Bread Recipes, Vegan Recipes Tagged With: canjeelo, canjeero, cardamom bread, Christmas bread recipes, christmas breakfast, eritrean bread, ethiopian bread recipe, habesha dabo, hembasha, himbasha, how to make injera, injera, laxox, sour flatbread, sweet bread, Vegan Bread, Vegan flatbread

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Reader Interactions

Comments

  1. Dawn @ Words Of Deliciousness

    August 10, 2016 at 9:59 pm

    5 stars
    I think this bread looks amazing. I love cardamom and ginger combination, one of my favorites two. I think that you decorated the bread beautifully.

    Reply
    • Kushi

      August 10, 2016 at 10:08 pm

      Thank you so much Dawn 🙂

      Reply
  2. GiGi Eats

    August 10, 2016 at 10:25 pm

    5 stars
    Interesting! I eat Ethiopian every so often and this bread is never offered. It’s typically Injera.

    Reply
    • Kushi

      August 12, 2016 at 12:04 am

      Yes. It was something new even for me 🙂

      Reply
    • Heather

      May 17, 2020 at 2:06 pm

      5 stars
      This type of Ethiopian bread is traditionally served at a celebration. So it would not be common to find at an Ethiopian restaurant. The typical bread they eat daily and is served with their food is injera. It is a sourdough like taste and is flat like a pancake. All of it is so good!

      Reply
  3. chatori ladki(Megha Joshi)

    August 11, 2016 at 12:34 am

    5 stars
    Interesting !! Ginger and Cardamom flavors are a rare match

    Reply
    • Kushi

      August 12, 2016 at 12:04 am

      Thank you Megha 🙂

      Reply
  4. Priya

    August 11, 2016 at 3:04 am

    5 stars
    I love this bread recipe and that cute pan as well.:).. I missed so many post of yours and after publishing this comment , I will start crawling you recipes and interesting posts ….:) hope you don’t mind ;p 😉

    Reply
    • Kushi

      August 12, 2016 at 12:05 am

      Thank you so much Priya 🙂

      Reply
  5. Nish Kitchen

    August 11, 2016 at 5:12 am

    5 stars
    Love the beautiful spices in this bread! Definitely a winner!

    Reply
    • Kushi

      August 12, 2016 at 12:05 am

      Thank you dear 🙂

      Reply
  6. Nava K

    August 11, 2016 at 6:03 am

    5 stars
    What can I say except another sensationally baked bread.

    Reply
    • Kushi

      August 12, 2016 at 12:05 am

      Thank you Nava 🙂

      Reply
  7. David @ Spiced

    August 11, 2016 at 7:52 am

    5 stars
    I love baking bread, but I’ve never come across Ethiopian Bread before. It sounds delicious, Kushi…especially with that ginger and cardamom in there. Thanks for sharing!!

    Reply
    • Kushi

      August 12, 2016 at 12:06 am

      Thank you so much David 🙂

      Reply
  8. Puja Darshan

    August 11, 2016 at 7:55 am

    5 stars
    You’re killing me today with your Ethiopian Bread. It will be great if we have this bread along with hot chai.

    Reply
    • Kushi

      August 12, 2016 at 12:06 am

      Thank you Puja 🙂

      Reply
  9. Anu - My Ginger Garlic Kithcen

    August 11, 2016 at 8:38 am

    5 stars
    I love baking bread, but I have never had this Ethiopian bread before, but looking at the ingredients I know I am gonna love this.

    Reply
    • Kushi

      August 12, 2016 at 12:06 am

      Thank you Anu 🙂

      Reply
  10. Kathy @ Beyond the Chicken Coop

    August 11, 2016 at 9:16 am

    5 stars
    Ginger and cardamon! This sounds so delicious!

    Reply
    • Kushi

      August 12, 2016 at 12:06 am

      Thank you Kathy 🙂

      Reply
  11. Smitha

    August 11, 2016 at 9:23 am

    5 stars
    I think iam seeing ethiopian bread for the first time. Thanks for the recipe

    Reply
    • Kushi

      August 12, 2016 at 12:07 am

      Thank you Smitha 🙂

      Reply
  12. [email protected]'s Recipes

    August 11, 2016 at 9:38 am

    5 stars
    Love the spices in this beautifully golden bread!

    Reply
    • Kushi

      August 12, 2016 at 12:07 am

      Thank you Angie 🙂

      Reply
  13. Hema

    August 11, 2016 at 12:05 pm

    5 stars
    The bread looks super soft and fluffy and I like the ginger and cardamom flavors..

    Reply
    • Kushi

      August 12, 2016 at 12:07 am

      Thank you Hema 🙂

      Reply
  14. cheri

    August 11, 2016 at 12:58 pm

    5 stars
    I love cardamom in baked goods, so I know that I would love this bread. So nice of you to bake this for your husband.

    Reply
    • Kushi

      August 12, 2016 at 12:07 am

      Thank you Cheri 🙂

      Reply
  15. Monica

    August 11, 2016 at 1:09 pm

    5 stars
    This bread looks beautiful; you did a wonderful job and I’m so glad it’s as tasty as it looks. It’s great to learn about Ethiopian bread as well. I want to try this!

    Reply
    • Kushi

      August 12, 2016 at 12:07 am

      Thank you Monica 🙂

      Reply
  16. Rahul @samosastreet.com

    August 11, 2016 at 1:49 pm

    5 stars
    There is an Ethiopian restaurant close to my house and I just love there food, especially the injera which is similar to our dosa, but newer had/saw this bread there.
    Kushi your bread looks perfect, loved the addition of ginger and cardamom powder

    Reply
    • Kushi

      August 12, 2016 at 12:08 am

      That sounds interesting. I will try that soon Thank you Rahul 🙂

      Reply
  17. karrie @ Tasty Ever After

    August 11, 2016 at 6:16 pm

    5 stars
    Gorgeous bread Kushi! Interesting flavors and I’ll have to try this at home so I can see what it tastes like. Bet it’s great for breakfast with your chai tea recommendation. So funny about your Husband’s love of ginger too! 🙂

    Reply
    • Kushi

      August 12, 2016 at 12:08 am

      Thank you Karrie. Do let me know how it turned out 🙂

      Reply
  18. Luci

    August 12, 2016 at 3:41 am

    5 stars
    I’m really interested in this, I’m not sure how it could be both sweet and savoury at the same time so I really wanna give it a go! Would you recommend using the semolina, if given a choice?

    Reply
    • Kushi

      August 12, 2016 at 5:53 pm

      I have added one fourth semolina in my recipe. Thank you so much. Do let me know how it turned out.

      Reply
  19. CHCooks

    August 12, 2016 at 5:17 am

    Looks delicious Kushi 🙂

    Reply
    • Kushi

      August 14, 2016 at 6:48 pm

      Thank you dear 🙂

      Reply
  20. jacquee | i sugar coat it!

    August 12, 2016 at 2:12 pm

    Cardamom AND ginger!! I am so making this!!

    Reply
    • Kushi

      August 14, 2016 at 6:49 pm

      Thank you Jacquee 🙂

      Reply
  21. Deepa - Veg Indian Cooking

    August 14, 2016 at 3:19 am

    The bread looks sooooo soft and fluffy. Love the beautiful spices in this bread! Excellent share dear kushi.??

    Reply
    • Kushi

      August 14, 2016 at 6:51 pm

      Thank you Deeepa 🙂

      Reply
  22. srividhya gopalakrishnan

    August 15, 2016 at 12:17 am

    Ginger loaded pantry kya? I so wish I can regularly drink the lemon juice with honey and ginger in the morning. Between bread looks so soft and love the texture. Bookmarking it kushi.

    Reply
    • Kushi

      August 15, 2016 at 5:15 pm

      oh yes. anytime. Thank you Sri 🙂

      Reply
  23. Cara @ Fashionably Frugal

    August 15, 2016 at 3:42 pm

    Thank you for sharing this, I have been looking for something simple to introduce more spice into our house. I am going to try this tonight. So excited!

    Reply
    • Kushi

      August 15, 2016 at 5:18 pm

      Thank you Cara 🙂 Do let me know how it turned out.

      Reply
  24. Nena

    August 15, 2016 at 4:07 pm

    Oh my!! It looks so good! Never had Ethiopian bread. Gotta try it!

    Reply
    • Kushi

      August 15, 2016 at 5:19 pm

      Thank you Nena 🙂

      Reply
  25. Sarah @thenew1950s.com

    August 16, 2016 at 12:13 am

    Looks so good and not too hard to make. I’ll have to try my hand at it!

    Reply
    • Kushi

      August 18, 2016 at 12:55 am

      Thank you Sarah 🙂

      Reply
  26. jelena

    August 20, 2016 at 8:09 am

    Looks so tasty, definitely will try to make it 🙂

    Reply
    • Kushi

      August 23, 2016 at 6:08 pm

      Thank you Jelena 🙂

      Reply
  27. Alice

    August 26, 2016 at 2:54 am

    Hello Kushi! My husband suggest my to prepare this bread… it looks very good!! The recipe seems quite easy, doesn’t it?
    I never eat the ethiopian bread, but I would taste it! I rather use the ginger and the cardamom in my dishes, I usually often mede Mediterranean spices like basil, oregano, thyme, rosemary and sage.
    Thanks for your recipe, I like so much your blog and your english! It’s quite easy to understand: I’m a italian girl, I’m trying to learn english and read your recipe is a good work for me 😛
    Now, I’m going to follow you on your different social!
    Have a nice day than!
    Alice

    Reply
    • Kushi

      August 26, 2016 at 7:06 pm

      It’s so sweet of you. Thank you so much. Do let me know how this turn out 🙂 Have a great weekend.

      Reply
  28. Latha

    September 5, 2016 at 12:52 am

    The bread looks so lovely! Do you have to give the dough proofing time like for other breads?

    Reply
    • Kushi

      September 5, 2016 at 12:58 am

      Yeah! I took 1 hour time for resting before baking it! Thank you so much for the comment. Do let me know how it turned out!

      Reply
  29. Jolly

    September 14, 2016 at 2:37 pm

    This bread sounds new & interesting recipe for me..no doubt bread looks amazing & super soft and you have such a big list of ginger varities in your pantry, that’s wow really..amazing share dear Kushi ?

    Reply
    • Kushi

      September 17, 2016 at 1:45 pm

      Thank you Jolly 🙂

      Reply
  30. swathi

    October 4, 2016 at 3:06 pm

    Looks delicious, very nice.

    Reply
    • Kushi

      October 4, 2016 at 11:10 pm

      Thank you Swati 🙂

      Reply

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