Ambasha

Ambasha is Ethiopia's beloved celebration flatbread — a large, decorative round loaf baked in a clay pan (mitad) or cast-iron skillet, traditionally prepared for holidays, weddings, and family gatherings in the northern Amhara and Tigray regions. Its golden crust is imprinted with a wheel or cross pattern, and its crumb is subtly sweet with honey, fragrant with fenugreek, coriander, and sacred koseret herbs.

Serves: 8

Ingredients

• 500g (4 cups) plain flour, plus extra for dusting
• 7g (1 packet) instant yeast
• 1 tsp salt
• 3 tbsp honey
• 2 tbsp (30ml) vegetable oil
• 280ml (1.2 cups) warm water
• 1 tsp ground fenugreek
• 1 tsp ground coriander
• ½ tsp ground black pepper
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ½ tsp koseret (Ethiopian herb) or dried thyme as substitute

Topping

• 2 tbsp (30ml) vegetable oil or nitter kibbeh (spiced clarified butter)
• Extra honey to brush after baking

Instructions

1. Combine flour, yeast, salt, fenugreek, coriander, black pepper, ginger, cardamom, and koseret in a large bowl. Mix well.
2. Add honey, oil, and warm water gradually, mixing to form a soft dough. Knead on a floured surface for 10–12 minutes until smooth and elastic. The dough should be soft but not sticky.
3. Place in an oiled bowl, cover with a damp cloth, and prove in a warm spot for 1–1.5 hours until doubled in size.
4. Punch down dough and shape into a large round disk, about 30cm (12 inches) in diameter and 2cm thick. Place on a lightly oiled large cast-iron skillet or baking tray.
5. Using a fork, chopstick, or traditional tool, imprint the top with a decorative spoke or cross pattern radiating from the centre — this is the defining visual feature of ambasha.
6. Brush the surface generously with oil or nitter kibbeh. Allow to rest 15 minutes.
7. Bake in a preheated oven at 190°C (375°F) for 22–28 minutes until golden brown. The crust should be firm and the bread sound hollow when tapped underneath.
8. Remove from oven and immediately brush with honey. Allow to cool on a rack for 10 minutes before serving.

Cook's Notes: Ambasha is traditionally baked on a mitad (clay griddle) over coals — the bottom crust becomes wonderfully crisp. Koseret is available at Ethiopian grocery stores and is worth seeking out for authentic flavour. Leftover ambasha is excellent the next day torn and dipped in sweet tea.