Himbasha
ሕምባሻ·(him-bah-sha)
Buna in the Suburbs: The Weekend Coffee Ceremony
He drags a dull paring knife across the proofed dough, carves a twelve-spoke wheel, and waits for the yeast to rise. The weekend didn’t start until you smelled the roasting coffee beans and the earthy aroma of Himbasha hitting the stove. Forget the oven. We're taking it to the stovetop in a 12-inch cast-iron skillet to replicate the slow heat of a traditional clay mitad. Get your hands on real korerima, ground cardamom, and tikur azmud. Pour the black coffee; the crust shatters exactly where the knife drew the lines.
Before you start
Source the authentic spices.
Make the trip to an international market for authentic korerima and tikur azmud; standard Western cardamom and black sesame seeds will entirely miss the mark.
Ingredients
- water1 cup
- active dry yeast1 1/2 tsp
- granulated sugar3 tbsp
- unbleached all-purpose flour3 cup
- korerima1 tsp
- tikur azmud1 tsp
- kosher salt1 tsp
- neutral oil4 tbsp
Method
- 01
Bloom the yeast to wake it up.
In a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of the sugar, then let it sit for 5 to 10 minutes until it gets frothy.
- 02
Build the shaggy dough.
Add the remaining 2 tablespoons of sugar, the flour, korerima, tikur azmud, salt, and 3 tablespoons of the oil to the bowl, mixing with a wooden spoon or your hands until a shaggy dough forms.
- 03
Knead by hand until supple.
Turn the dough out onto a lightly floured surface and put your weight into it, kneading for 7 to 10 minutes until the dough is soft, slightly tacky, and bounces back when you poke it.
- 04
Let the dough rise.
Lightly oil your mixing bowl, return the dough ball to it, turn once to coat, cover tightly, and let it rise in a warm spot for about 1 hour until doubled in size.
- 05
Shape in the skillet for the second rise.
Generously oil a 10-inch cast-iron skillet with the remaining 1 tablespoon of oil, transfer the dough to the center, and press it evenly to the edges, then cover and let puff for 30 minutes.
- 06
Score the trademark wheel pattern.
Using the blunt edge of a dinner knife, press two concentric circles into the dough and add intersecting spokes radiating from the center to staple the dough layers together without cutting completely through.
- 07
Bake covered on the stovetop.
Place the covered skillet over low to medium-low heat for 20 to 25 minutes, letting the bottom fry to a deep golden brown while the trapped heat steams the interior.
- 08
Flip and finish uncovered.
Remove the lid, carefully slide a large spatula under the bread to flip it, and cook on the second side for 5 to 10 minutes until lightly toasted.
- 09
Cool slightly and serve warm.
Transfer to a wire rack to cool just a bit, then tear it into rustic chunks to serve alongside a steaming cup of strong coffee.
Notes
The blunt knife trick is mandatory.
Scoring with a dull edge instead of a sharp blade is a structural requirement. It pins the flatbread together so it doesn't inflate like a balloon on the stove.
A note on the fat.
We use neutral oil here to keep it accessible and friendly for Orthodox fasting days, but swapping it for niter kibbeh (spiced clarified butter) elevates this to a rich, luxurious tier.