Snack · 70 min · ethiopian

Ambasha

This is the kind of Ethiopian snack you’ll make on repeat — flour and warm water, 70 minutes, big payoff. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 1 cup Warm water
• 2 tsp Instant yeast
• 3 tbsp Sugar
• 1 tsp Salt
• 1 tsp Cardamom
• 2 tbsp Vegetable oil

Steps

1. Mix the flour, yeast, sugar, salt, and cardamom; add the water and oil into a soft dough. Knead 8 minutes.
2. Rise 1 hour until doubled. Shape into a thick round — ambasha is traditionally a tall, festive loaf.
3. Press the classic decorative pattern into the top with your fingertips or a fork. Let rise 20 minutes.
4. Bake at 375°F for 30 minutes until golden with a firm crust.
5. Cool completely before slicing. Slightly sweet, fragrant with cardamom — made for coffee time.

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