Ethiopian Ambasha
Submitted by crip
Ethiopian ambasha flatbread spiced with coriander, cardamom, and fenugreek, scored in a traditional spoke pattern and brushed with a warm cayenne-ginger topping.
YIELD
1 loafPREP
1 hrsCOOK
1 hrsREADY
2 hrsAmbasha is Ethiopia’s celebration bread, baked for holidays, weddings, and gatherings. It’s a soft, fragrant flatbread shaped on a pizza pan and scored in a spoke pattern radiating from a small ball of dough in the center, both decorative and functional for easy breaking and sharing.
The spice blend here is what makes ambasha so distinctive. Ground coriander leads the way, backed by cardamom, fenugreek, and white pepper. Together they create a warm, almost floral aroma that fills the kitchen as the bread bakes. The dough is stickier than most bread doughs, and that’s intentional. Don’t fight it with extra flour or you’ll lose the soft, tender crumb.
After baking, the loaf gets brushed with a spiced oil made from cayenne, ginger, cloves, and cinnamon. This topping soaks into the warm bread and gives it a gentle heat that builds with each bite.
Chef Tips
- Knead the full 10 minutes even though the dough feels sticky. Those tiny bubbles mentioned in the directions are your sign that the gluten has developed properly
- Score the bread deeply enough to see the cuts after rising, about ¼ inch deep
- Brush the topping on while the bread is still hot so it absorbs into the crust
- Ambasha is best eaten the day it’s baked, but wraps well and reheats in a low oven
Variations
- Add nigella seeds (black cumin) on top before baking for extra texture and a nutty bite
- For a sweeter version, brush with honey butter instead of the cayenne topping
- Use berbere spice blend in place of the individual spices for a shortcut with authentic flavor
Ingredients
Directions
Dissolve the yeast in warm water for 10 minutes.
Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well.
Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual)
Reserve a 1-inch piece of dough.
With floured hands spread the dough out on an ungreased pizza pan.
Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel.
Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.
Bake at 350℉ (180℃) for an hour or until golden brown.
Combine the topping ingredients in a small bowl.
While still warm brush the bread with topping.
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