Hembesha
(Eritrean Bread) Recipe
Origin: Eritrea Period: Traditional
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Ingredients:
300ml lukewarm water
25g fresh yeast
1 tsp ground fenugreek seeds
1/2 tsp ground coriander seeds
1/2 tsp ground cardamom seeds
1 garlic clove, crushed
1 tsp salt
1 egg
1 tbsp oil
225g flour
225g whole-wheat flour
Hembesha
(Eritrean Bread) Preparation:
Method:Dissolve the yeast in the warm water and set aside for a few minutes. Meanwhile mix the eggs, oil and spices and beat lightly.
Sift the flour into a bowl, add the egg mixture and the yeast. Mix to combine tip onto a floured surface, knead for 10 minutes, place in a clean bowl, cover and allow to rise in a warm place for at least an hour.
Knock the dough back and knead again for 1o minutes. Then form the dough into flatbreads some 2cm high and just large enough to fit in a frying pan. Allow to rise in a warm place until doubled in size, decorate with a knife then place in a lidded frying pan and bake for 10 minutes on medium-low heat. Turn the bread over and bake for a further 5 minutes. Remove from the pan, spread some water and butter over the top surface and serve.
The bread can either be served warm or it can be served cold and cut into wedges.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More recipes for breads, cakes and pastries... More Traditional recipes... More recipes for Bread... More Frying recipes... More Baking recipes...
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