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Ethiopian Bread recipe, Injera ,Himbasha / ambasha , sour flatbread, Canjeero, Canjeelo, Laxox, sponge bread, how to make injera
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4.98 from 39 votes

Ethiopian Bread | Himbasha , Ambasha , H'mbasha | Traditional Ethiopian / Eritrean Celebration Bread

Ethiopian bread is a sweet and savory vegan bread, packed with a delicate aroma of ground ginger and cardamom. It pairs really well with a hot chai-tea latte or cup of coffee.
One of the best bread recipes that can be prepared during Christmas, Holiday season, Thanksgiving, or any special occasion or celebration.
Prep Time10 minutes
Cook Time20 minutes
Rest Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: Eritrean, Ethiopian
Servings: 2 skillet bread (10-inch diameter)
Calories: 449kcal
Author: Kushi


  • 2 ¼ teaspoon Active dry yeast 1 packet
  • 1 cup Water warm
  • ¼ cup Sugar plus an additional 1 tsp
  • 1 teaspoon Salt
  • 1 teaspoon Dry ginger powder
  • 1 teaspoon Cardamom powder
  • 2 ¾ cup to 3 cups All purpose flour
  • ¼ cup Semolina optional, check tips
  • Butter or Olive oil -  to brush, grease the pan and coat the dough.


Step I

  • In a large bowl, add warm water and 1 teaspoon of sugar. Sprinkle yeast.
    1 cup Water, ¼ cup Sugar, 2 ¼ teaspoon Active dry yeast
  • Cover it and leave it undisturbed for 10 minutes. Let the yeast activate.

Step II

  • To the yeast mixture, add ¼ cup sugar, salt, ground cardamom, ginger, flour and semolina and mix to form this dough.
    ¼ cup Sugar, 1 teaspoon Salt, 1 teaspoon Dry ginger powder, 1 teaspoon Cardamom powder, 2 ¾ cup to 3 cups All purpose flour, ¼ cup Semolina
  • 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 degrees F.
  • Divide the dough into two equal portions. Roll it to the size of your skillet pan or two circles of 10-inch diameter.
  • 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.
  • 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.


  • You can also add in ¼ 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  ¼ cup of semolina thus 2 ¾ 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.


Calories: 449kcal | Carbohydrates: 95g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1178mg | Potassium: 260mg | Fiber: 7g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 4mg