📝 About This Recipe
Hailing from the Tigray region of Northern Ethiopia, Himasha is a magnificent, aromatic leavened bread traditionally prepared for weddings, holidays, and joyous gatherings. Infused with a warm bouquet of black cumin, cardamom, and ginger, this bread is instantly recognizable by its intricate, hand-carved geometric patterns that symbolize community and blessings. Its texture is beautifully dense yet soft, offering a slightly sweet and deeply savory flavor profile that represents the heart of Ethiopian hospitality.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm Water (between 105°F and 115°F)
- 1 tablespoon Active Dry Yeast
- 1 teaspoon Sugar (to feed the yeast)
The Spiced Flour Base
- 5 cups All-Purpose Flour (plus extra for dusting)
- 1 cup Whole Wheat Flour (for traditional texture)
- 1/4 cup Sugar (adjust for desired sweetness)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Black Cumin Seeds (Nigella) (lightly toasted)
- 1.5 teaspoons Ground Cardamom (freshly ground preferred)
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
Wet Ingredients
- 1.5 cups Warm Water (added gradually)
- 1/4 cup Vegetable Oil (plus extra for greasing)
- 1 tablespoon Honey (for a golden crust)
👨🍳 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, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, sugar, salt, black cumin seeds, cardamom, ginger, cinnamon, and cloves until well combined.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture, the 1/4 cup of oil, and the honey.
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4
Gradually add the remaining 1.5 cups of warm water while mixing by hand or with a dough hook. Continue until a shaggy dough forms that pulls away from the sides of the bowl.
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5
Turn the dough onto a lightly floured surface. Knead for 10-12 minutes by hand (or 7 minutes on medium-low in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
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6
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down to release air. Grease a large circular baking pan (about 12-14 inches) or a cast-iron skillet with oil.
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8
Press the dough into the pan, flattening it into a large, even disc about 1.5 inches thick. Cover and let it rest for another 20 minutes.
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9
Preheat your oven to 350°F (175°C). While the oven heats, use a dull knife or a clean ruler to score the top of the bread. Create a traditional pattern: a large cross in the center, followed by concentric circles and diagonal lines to form a sunburst or 'web' design.
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10
Lightly brush the top of the dough with a little oil or water to keep it moist during the initial bake.
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11
Bake for 45-55 minutes. The bread should be deep golden brown and sound hollow when tapped on the bottom.
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12
Remove from the oven and immediately wrap the hot bread in a clean kitchen towel. This traps the steam and ensures the crust stays soft rather than becoming hard and crunchy.
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13
Allow the bread to cool for at least 30 minutes before slicing. Himasha is traditionally broken by hand or sliced into wedges starting from the center.
💡 Chef's Tips
For the most authentic flavor, toast your black cumin seeds in a dry pan for 60 seconds before adding them to the flour. If the dough feels too dry, add water one tablespoon at a time; if too sticky, add flour sparingly to maintain the soft texture. The towel-wrap step is crucial—don't skip it, or the crust will be too tough to enjoy traditionally. You can substitute the vegetable oil with Niter Kibbeh (Ethiopian spiced clarified butter) for an even richer, more complex aroma.
🍽️ Serving Suggestions
Serve warm with a side of spicy honey or a dollop of fresh labneh. Pair with traditional Ethiopian coffee (Buna) for a perfect afternoon snack. Use it to scoop up Shiro Wat (chickpea stew) if you prefer a heartier, non-Injera bread option. Enjoy a slice with a glass of Tej (Ethiopian honey wine) during celebrations.