hembesha (eritrean flatbread) recipe
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Recipe type: breads
Prep time: 
Cook time: 
Total time: 
 
Pair this bread with the spicy meat tsebhi sega (see my previous post).
Ingredients
  • 5 ounces (150 ml) lukewarm water
  • 1¼ teaspoons dry yeast
  • ½ teaspoon ground fenugreek
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon vegetable oil
  • scant 1 cup (120g) flour
  • scant 1 cup (120g) whole wheat flour
Instructions
  1. Dissolve the yeast in the water and set aside for a few minutes to allow it to froth. Meanwhile, mix the garlic, egg, oil and spices and beat slightly.
  2. Sift the flour in a large bowl, add the egg mixture and the yeast. Mix to combine.
  3. Prepare your counter with flour and knead for 10 minutes.
  4. Place the dough in a clean bowl, cover and allow to rise for around 2 hours in a warm place.
  5. Gently deflate dough and knead again for 10 minutes. Oil a 12-inch flat cast iron pot well. Form the dough into a flatbread and place into pot. NOTE: you will need a cover for this pot to bake it later. Allow to rise in a warm place for 1 hour.
  6. Score with knife to make wedges. Place cover on top of pot and bake for 10 minutes at 350 degrees F (180 degrees C).
  7. Flip the bread over (a bit challenging) and bake for 5 minutes more, without cover. Remove from the pan and spread with some clarified butter. (Remember the extra you made on my last post? Perfect!)
  8. Serve warm with the tsebhi sega (spiced meat, from my last post), cut into wedges.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/hembesha-recipe/