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EthiopianAuthentic Cuisine

Himbasha

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Himbasha

Himbasha finds its roots in Eritrean-influenced kitchens, where it is more than just a bread; it is a warm invitation to gather. This everyday delight rises from simple ingredients, drawing families around the table with its unmistakable aroma. Baked with care, it reflects the generous spirit of home-cooked meals shared among loved ones.

With a gentle sweetness and a soft, pillowy texture, Himbasha offers a comforting taste that is both familiar and inviting. Its slightly chewy crumb, kissed by a hint of yeast, makes it a perfect companion for morning coffee or afternoon tea. Each slice is a nod to simplicity, celebrating the beauty of flour, water, and salt in harmonious balance.

Ingredients

  • 3 cupsflour — wheat or teff blend
  • 1 packetdry yeast
  • 1 1/4 cupswarm water
  • 1 tspfine salt
  • 2 tbspoil

Method

  1. In a large mixing bowl, combine 3 cups of flour, 1 packet of dry yeast, and 1 teaspoon of fine salt. Stir these dry ingredients together with a wooden spoon until they are well mixed. This ensures that the yeast is evenly distributed throughout the flour, which is crucial for even rising.
  2. Gradually add 1 1/4 cups of warm water to the dry mixture. Use your hands or a dough hook attachment on a stand mixer to mix the ingredients until a rough dough forms. The dough should be slightly sticky but manageable; if it feels too dry, add a little more water, a tablespoon at a time.
  3. Add 2 tablespoons of oil to the dough and knead it in the bowl or on a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic. This kneading process develops the gluten, which gives the bread its structure and chewiness.
  4. Once the dough is smooth, shape it into a ball and place it back in the bowl. Cover the bowl with a damp cloth and let it rest in a warm place until it doubles in size. This usually takes about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it has visibly expanded and springs back slowly when pressed with a finger.
  5. After the dough has risen, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface and shape it into a round, flat disc about 1 inch thick. This shape is traditional for Himbasha and ensures even cooking.
  6. Preheat a mitad or a large, flat skillet over medium heat. Lightly oil the cooking surface to prevent sticking. Place the shaped dough onto the hot surface and cook for about 10-15 minutes on each side, or until the bread is golden brown and sounds hollow when tapped. This indicates that the bread is cooked through.
  7. Once cooked, remove the Himbasha from the heat and let it cool slightly on a wire rack. This allows the steam to escape, preventing the bread from becoming soggy. Serve warm, allowing the aroma to draw everyone to the table, as is tradition in Eritrean-influenced kitchens.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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