African, Ethiopian
Total Time
45 min
8 slices
– 2 cups All Purpose flour – 3 Tablespoon Sugar – 1 teaspoon Instant Yeast – ½ teaspoon Salt – 2 Tablesppon Olive oil plus 2 teaspoon – ½ cup Warm water might need up to ¼ cup more – ¼ cup Raisin – 1 teaspoon Black Sesame Seeds – ½ teaspoon Cardamom powder – 3 Tablespoon Milk for brushing on top
– I used my food processor to make the dough for the Himbasha. We could make it by hand or a stand mixer as well. – In the bowl of the food processor or a large bowl, add the flour, instant yeast, sugar, salt, cardamom powder and black sesame seeds. Mix well to combine.
– Add the raisins and the oil and mix once to combine. – Slowly add warm water to make a soft dough. Knead for about 7 to 10 minutes to get a soft and non-sticky dough. – Cover the dough and let it rest until doubled in volume. It took me about 1 ½ hours. – Once the dough has risen, punch it down gently. Grease a 9 inch cake pan or any oven safe pan.
– Place the dough and spread it evenly across the pan. The dough will retract back. In that case, rest for 5 minutes and then stretch again. – Cover the pan and let it rest for about 30 to 45 minutes or until the dough is puffy.
– Preheat the oven to 350 F. – Now using a blunt knife, make patterns on the dough. I made the traditional wheel pattern on mine.
– Brush the top with milk and bake for 25 to 35 minutes or until the Himbasha is golden brown on top.
– Remove from the oven and let it briefly rest on a cooling rack. Slice and serve.