Exploring the Delicious and Unique Flavors of the Different Ethiopian Breads

The various Ethiopian cultures are known for their foods, which are very diverse and delicious. The different types of bread that have been made and the unique spices used have been a staple in the Ethiopian diet for centuries. This is why bread is a large part of the Ethiopian culture and the people. Although there are many other varieties of bread in the country, the one that is most famously and strongly associated with Ethiopia is injera. This article will explore Injera and the other Ethiopian bread types and their delicious flavors;

Ambasha (አምባሻ)

Ambasha (Himbasha - Tigrinya) is a slightly sweet circular flatbread, with radiating decorative cuts which also help to cut it into pizza-like slices. It used to be cooked primarily for celebratory purposes in Tigray and Eritrean traditions, but now it is regularly consumed bread across Ethiopia. The common ingredients used to bake Ambasha are; wheat flour (2 cups), Sugar (3 tbsp), Salt (0.5 tsp), instant yeast (1/2 packet), and Black Sesame Seeds (1 tsp). Depending on the occasion and the preference of the cook, special ingredients like milk, candied orange, and/or cardamom seeds may also be used. Ambasha is also easily recognized by its typical pizza-without-topping-like appearance because of the cuts that are intended both for decoration as well as to help cut it into slices. Ambasha is especially eaten for breakfast, simply with tea alone, or with one of the many Ethiopian stews.

How to bake Ambasha?

Ingredients Make sure you have the following ingredients;

• Black Sesame Seeds - 1 tsp
• Cardamom powder - ½ tsp
• Instant Yeast - 1 tsp
• Milk - 3 tablespoon (for brushing on top)
• Olive oil - 2 tablespoon plus 2 teaspoon to grease
• Raisin - ¼ cup
• Salt - ½ tsp
• Sugar - 3 TBSP
• Warm water - ½ cup to ¾ cup
• Wheat flour - 2 cups

Steps to bake Ambasha bread; i. In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom powder, and black sesame seeds. ii. Mix in the raisins and oil until well combined. iii. To make a soft dough, gradually add warm water while kneading the dough. (Do this for 7 to 10 minutes). iv. Allow the dough to rise until it has doubled in size. (one to two hours) v. Punch the dough down gently once it has risen. vi. Grease a 30 centimeter oven-safe pan. vii. Place the dough on the pan and spread it evenly. The dough will shrink back. In that case, take a 5-minute break before stretching again. viii. Cover the pan and set aside for 30 to 45 minutes, or until the dough puffs up. ix. Preheat the oven to 175 C. x. Now using a dull knife, make patterns shown in the image on the dough. xi. Brush the top with milk and bake until the Ambasha is golden brown on top. (25 to 30 minutes) xii. Remove from the oven and cool for a few minutes on a cooling rack . xiii. Now cut into slices and serve.

Defo Dabo (ድፎ ዳቦ)

Defo Dabo is a spongy wheat bread that is often baked for celebratory purposes in almost all Ethiopian traditions. The origin of the Defo Dabo is Ethiopia, but the exact tribe from which it originates is not known, most attribute it to the Amhara, and others say it is from Tigray or Eritrea. Defo Dabo just like Doro wot (Ethiopian chicken stew), and Tela (Traditional Ethiopian mildly Alcoholic beverage) is the essence of Ethiopian holidays. Defo Dabo completes and sets the mood of all Ethiopian holidays.

How to bake Defo Dabo?

Ingredients needed;

• Wheat flour – 3.5 cups
• Warm water - .4 liter
• Instant yeast – ½ packet
• False banana leaf or Banana leaf - 0.4kg
• Sugar – 3 tbsp
• Salt – ½ tbsp.
• Coriander powder - ½ tbsp
• Cumin - ½ tbsp
• Cardamom – ½ tbsp
• Olive oil – 2 tbsp

Steps to bake Defo Dabo i. Begin by combining the instant yeast, sugar, and salt in a medium-sized mixing bowl. ii. Then, pour in the 0.4-liter water and thoroughly stir. iii. Allow the mixture to sit for about 20 minutes to activate the yeast and begin to bubble. iv. Combine the coriander powder, cumin, and cardamom with the oil, then add the flour. v. Then knead the dough until it is soft, moist, and elastic. If necessary, add more water. vi. Cover it with a clean cloth or plastic wrap and set the dough aside for an hour. By the end, the dough should have risen to roughly double its original size. vii. Cover a large baking pan with some banana leaves and put the dough on the banana leaves. viii. Then place more banana leaves on top of the dough to cover it completely. ix. Allow the dough to rest for about 20 minutes while still covered in banana leaves before transferring it to a 350° oven. x. Bake the dough for an hour, or until it is thoroughly cooked, and then remove it from the oven. xi. Peel the banana leaves and cut the bread into slices to serve.

Injera (እንጀራ)

Injera, also spelled “Enjera”, is a flat, circular sour crepe-like dish popular in Ethiopia and Eritrea. It's made with Teff flour and served with various vegetables, Ethiopian stews, and sauces. Teff, the world's smallest grain, is endemic to Ethiopia and has been scientifically proven to be very healthy due to its high fiber, magnesium, iron, and calcium content. These nutrients are available in Injera without taking into account the sauce or stew it is served with. Teff has the most fiber per serving of any grain in the world. It is also free of gluten. Read our article titled “Bake injera the great Ethiopian way: Recipes and steps” for more detail on Injera.

Kita (ቂጣ)

Kita (Kitcha - Tigrinya) is simple yet tasty Ethiopian flat bread made from corn flour, salt, and water, without the use of yeast or any agent to raise the dough. It is often eaten for breakfast with tea, milk, or yogurt. Kita is 3 to 5-millimeters thick circular bread that has distinctive black spots on the surface which appear during cooking. Hand-kneading the dough is a common way of baking Kita in Ethiopia, but a stand mixer can also be used to achieve a much better result.

How to bake Kita?

Prepare the following ingredients;
• Corn flour – 2 cups
• Water – 0.4 liters
• Salt – ½ tsp
• Vegetable oil or clarified butter – 2 tbsp.

Steps to cook Kita; i. Mix the salt and flour in a bowl and start kneading by gradually adding water ii. The kneading needs to be thorough, so do it until a smooth and elastic dough forms. iii. Divide the dough into 4 equal parts iv. On a heated crepe pan apply ½ tbsp. vegetable oil or clarified butter v. Then place one of the four doughs on the pan and spread it evenly. vi. Cook until golden brown and crisp on both sides, with a few brown spots. vii. Repeat the last three steps for the remaining dough viii. Serve before it gets cold. Kita is shredded and mixed with other ingredients such as Honey and clarified butter to prepare yet another delicious Ethiopian dish called Chechebsa (ጨጨብሳ).

Mulmul (ሙልሙል)

Mulmul is an Ethiopian spongy wheat bread that is typically baked in separate pieces of dough each covered by Enset or banana leaf. It’s essentially Defo dabo baked into many different pieces. Mulmul is closely associated with the Ethiopian Orthodox religious holiday known as "Buhe," and it is baked for shepherds to take with them in rural Ethiopia.

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