📝 About This Recipe
Ambasha is a magnificent, sun-shaped leavened bread that holds a place of honor at Ethiopian celebrations and holiday tables. Unlike the sour, spongy Injera, Ambasha is slightly sweet, fragrant with aromatic spices like cardamom and fenugreek, and boasts a dense yet soft crumb. Traditionally baked in a large clay pan, its distinctive wheel-spoke pattern and golden crust make it a stunning centerpiece for any gathering.
🥗 Ingredients
The Yeast Bloom
- 1 tablespoon Active dry yeast
- 1/2 cup Warm water (between 105°F and 110°F)
- 1 teaspoon Sugar (to feed the yeast)
Dough Base
- 4 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (added gradually)
- 1/4 cup Sugar (for a subtle sweetness)
- 1 teaspoon Salt (fine sea salt)
- 3 tablespoons Vegetable oil (neutral flavor)
The Spice Blend
- 1 teaspoon Ground cardamom (freshly ground preferred)
- 1/2 teaspoon Ground fenugreek (Abish) (provides the authentic nutty aroma)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground coriander
- 1 tablespoon Nigella seeds (Tikur Azmud) (for the dough and topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, salt, cardamom, fenugreek, cinnamon, coriander, and nigella seeds.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the vegetable oil, and half of the remaining warm water.
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4
Begin mixing by hand or with a dough hook, slowly adding the rest of the water until a soft, slightly sticky dough forms. You may not need all the water depending on humidity.
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5
Knead the dough on a lightly floured surface for about 10 minutes (or 6-7 minutes in a mixer) until it is smooth, elastic, and bounces back when poked.
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6
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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7
Punch the dough down gently to release the air. Lightly grease a large, flat-bottomed non-stick skillet (about 12-14 inches) or a circular baking stone.
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8
Press the dough into the skillet, flattening it into a large circle about 1 inch thick, reaching the edges of the pan.
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9
Using the back of a knife or a clean ruler, create the traditional 'wheel' pattern: score a small circle in the center, then draw lines radiating out to the edges like spokes. You can also add decorative cross-hatches between the spokes.
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10
Cover the pan and let the dough proof a second time for 20-30 minutes until slightly puffed.
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11
To cook on the stovetop: Place the skillet over medium-low heat. Cover with a tight-fitting lid and cook for 12-15 minutes until the bottom is deep golden brown.
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12
Carefully flip the bread over (using a large plate to help if needed). Cover again and cook the other side for another 10-12 minutes until cooked through and sounding hollow when tapped.
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13
Alternatively, you can bake it in a preheated oven at 375°F (190°C) for 25-30 minutes, though the stovetop method is more traditional for the specific crust texture.
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14
Transfer the Ambasha to a wire rack to cool slightly. Brush the top with a little melted butter or spiced oil (Niter Kibbeh) for a beautiful sheen.
💡 Chef's Tips
For the most authentic flavor, try to find Ethiopian 'Abish' (ground fenugreek) as it has a specific aroma essential to this bread. Do not rush the rising process; a slow rise ensures the spices fully infuse the dough. If the dough is too sticky to handle while shaping, oil your hands instead of adding too much extra flour, which can make the bread tough. When scoring the pattern, press firmly but don't cut all the way through the dough to ensure the bread stays in one piece. If using the stovetop method, keep the heat low to ensure the center cooks through before the exterior burns.
🍽️ Serving Suggestions
Serve warm with a side of Ethiopian honey for a sweet breakfast treat. Pair with a cup of strong, traditional Ethiopian coffee (Buna) or spiced tea. Use it to scoop up Shiro Wat (chickpea stew) for a less traditional but delicious meal. Spread with Niter Kibbeh (clarified spiced butter) while still hot from the pan. Serve as a side to a full Ethiopian feast to balance the spicy flavors of Doro Wat.