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EthiopianAuthentic Cuisine

Raisin Ambasha Slices

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Raisin Ambasha Slices

Raisin Ambasha Slices are woven into the fabric of Ethiopian family celebrations, where they hold a place of honor among dishes that bring warmth and togetherness. This version pays homage to the home cooks who infuse love into every slice, inviting the rich fragrance of cardamom and the sweetness of raisins to signal a gathering around the table.

Each bite offers a delicate balance of tender crumb and a gentle sweetness, punctuated by the aromatic touch of cardamom. The raisins offer bursts of flavor, creating a comforting texture that is both familiar and inviting. Serve these slices warm, as they embody the heart of celebration in their simplest, most delightful form.

Ingredients

  • 3 cupsall-purpose flour
  • 1 packetdry yeast
  • 1/4 cupsugar
  • 1/4 cupoil
  • 1 cupwarm water
  • 1 tspground cardamom
  • 1/2 tspfine salt

Method

  1. In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of dry yeast, 1/4 cup of sugar, 1 tsp of ground cardamom, and 1/2 tsp of fine salt. Stir the dry ingredients together until they are evenly distributed. This ensures the yeast and cardamom are well mixed throughout the flour, which is crucial for even flavor and rising.
  2. Make a well in the center of the dry ingredients and pour in 1/4 cup of oil and 1 cup of warm water. The water should be warm to the touch but not hot, around 110°F, to activate the yeast without killing it. Use your hands or a wooden spoon to gradually incorporate the wet ingredients into the dry, forming a sticky dough.
  3. Transfer the dough onto a lightly floured surface and knead it for about 8 to 10 minutes. The dough should become smooth and elastic, which indicates that the gluten has developed properly. If the dough is too sticky, sprinkle a little more flour as needed, but avoid adding too much to keep the bread tender.
  4. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Allow it to rest in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. This rising time is essential for the yeast to ferment and create the airy texture characteristic of Ambasha.
  5. Once the dough has risen, punch it down gently to release the air. Divide the dough into two equal portions and shape each into a round disc about 1/2-inch thick. This thickness ensures the bread cooks evenly and remains soft inside.
  6. Preheat a mitad or a large, flat skillet over medium heat. If using a skillet, lightly grease it with a small amount of oil to prevent sticking. Place one of the dough discs onto the heated surface and cook for about 5 to 7 minutes on each side, or until the bread is golden brown and sounds hollow when tapped.
  7. Remove the cooked Ambasha from the heat and let it cool slightly on a wire rack. This brief cooling period allows the bread to firm up slightly, making it easier to slice. Serve the Raisin Ambasha Slices warm, enjoying the fragrant aroma and soft texture that are perfect for family gatherings.
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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