How to make "Hambasha" (ሕምባሻ)

Himbasha (ሕምባሻ) — also called Ambasha in Amharic — is Ethiopia's celebration bread. A subtly sweet, cardamom-scented flatbread scored into a wheel of eight wedges, it shows up at baptisms, weddings, holidays, and every coffee ceremony worth attending. In our house it never waited for an occasion. My mother made it every Saturday so it would be fresh for Sunday buna kurse — the snack that goes alongside the coffee. My siblings and I would each carve our wedge of the pattern into the dough before it baked, one slice of joy at a time.

Prep Time: 20 min  |  Rise Time: 1 hr 30 min  |  Bake Time: 25 min  |  Total: ~2 hrs 15 min

Servings: 1 large round loaf, serves 6–8

Ingredients

• 3½ cups (440 g) all-purpose flour
• ½ cup Bula (False Banana Flour)
• 2¼ tsp active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• ¼ cup warm water (110°F / 43°C), for activating the yeast
• 2 cups water
• 1 cup brewed Ethiopian chai tea — steep 1 tsp Ethiopian Tea Spices in 1 cup just-boiled water for 5 minutes, strain, and cool to warm
• ¼ cup neutral oil
• 1 tbsp Tikur Azmud (nigella seeds), for the crust
• 1 tbsp honey (optional)

Instructions

Step 1 — Brew the Ethiopian chai tea
Steep 1 tsp of Ethiopian Tea Spices in 1 cup of just-boiled water for 5 minutes. Strain and set aside to cool. You'll add this in Step 3.

Step 2 — Activate the yeast
In a small bowl, combine the ¼ cup of warm water, sugar, and yeast. Stir gently and let sit for 10 minutes until foamy. If it doesn't foam, your yeast is dead — start over with fresh yeast.

Step 3 — Bring the dough together
In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the all-purpose flour, Bula powder, and salt. Add the foamy yeast mixture and the oil, then pour in the 2 cups of water and the 1 cup of brewed Ethiopian chai tea. Mix until everything comes together into a shaggy dough.

Step 4 — Knead
Knead by hand or with the mixer on medium for 8–10 minutes until the dough is smooth, elastic, and just slightly tacky. It should pull away cleanly from the sides of the bowl.

Step 5 — First rise
Shape the dough into a ball, place in a lightly oiled bowl, and cover with a clean towel or plastic wrap. Let rise in a warm spot for 1 to 1½ hours until doubled in size.

Step 6 — Shape
Preheat your oven to 375°F (190°C). Punch the dough down gently and transfer to a lightly greased 10–12 inch round baking pan or cast iron skillet. Press and stretch it to fill the pan evenly. If it springs back, rest for 5 minutes and try again.

Step 7 — Second rise
Cover loosely and let rest for 20–30 minutes. The dough should puff slightly and look relaxed.

Step 8 — Score the pattern
Using a sharp knife, cut from the center outward to make 8 even wedges — like a wheel with spokes. Then add decorative lines within each wedge. This is the signature of Himbasha. Make it your own.

Step 9 — Top it
Brush the surface lightly with water (or honey thinned with a little warm water for a glossy, slightly sweet crust). Scatter Tikur Azmud evenly across the top and press gently so the seeds stick.

Step 10 — Bake
Bake for 22–28 minutes until deep golden on top and the bottom sounds hollow when tapped. Start checking at 22 minutes. Let cool for at least 10 minutes before tearing apart along the scored lines.

Serve warm alongside Ethiopian spiced tea or coffee. Himbasha waits for no one — eat it the day it's made.