ETHIOPIAN FLATBREAD (HIMBASHA)
This traditional flatbread, has a sweet-savoury flavour, the sweetness being balanced by heady cardamom. It is commonly eaten in Ethiopia for breakfast after mass, and is also eaten at celebrations.
Provided by Mikekey *
Categories Flatbreads
Time 1h50m
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in warm water. Stir in sugar and set aside in a warm, draft-free place for 10 minutes or until mixture bubbles.
- 2. Combine flour, 1 tsp salt, sesame seeds and cardamom in a large bowl. Add oil and yeast mixture and mix to form a dough.
- 3. Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draft-free place for 1 hour or until dough doubles in size.
- 4. Preheat oven to 350F. Grease 2 10-inch cast iron skillets. Divide dough into 2 equal portions. Roll out to form 2 x 10-inch rounds. Place into greased skillet pans. Using a sharp knife, score 3 concentric circles in each round, working from the middle out, then make 8 shallow cuts intersecting through the center to form a wheel pattern.
- 5. Brush with oil and bake for 20 minutes or until cooked through and golden. Brush with butter and serve with hummus, if desired.
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