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The Hirshon Eritrean Spiced Bread – Hembesha


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp instant dry yeast
  • ¾ tsp freshly ground fenugreek
  • ¾ tsp freshly ground coriander seed
  • Dashes of white pepper, cayenne, ground ginger equal to ¼ tsp (optional)
  • 1 tsp freshly ground cardamom
  • 1 tsp salt
  • 2 cloves garlic, crushed
  • 1 Tbsp vegetable oil
  • ½ cup warm water (start with a little less)
  • 1 large egg
  • Ghee (preferred) or vegetable oil, for cooking

Instructions

  1. First, knead all ingredients together until smooth except for the last bit of vegetable oil for cooking.
  2. Cover and let rise in a warm spot for 45 minutes- 1 hour or until doubled in size.
  3. (Instant dry yeast works very quickly – but if you only have regular yeast this will take about 1 ½ hours)
  4. Roll out thinly to fill an oiled, 12-inch oven-safe pan or skillet – about 1/3″ thick. I used a paella pan.
  5. Immediately cut with a ravioli wheel – first cut in wedges like a pizza, then cut a series of circular lines like a dart board. If the dough pulls with the cutter, try cutting towards the center.
  6. Be sure to cut 99-100% of the way through – this is the only way your cuts won’t “disappear” once baked.
  7. Let rise 30-45 minutes – until puffed and doubled in size. Meanwhile, preheat the oven to 350F.
  8. Brush with ghee and and bake 15-20 minutes.
  9. Brush with ghee again and serve with honey or ghee mixed with Berber spice.

Nutrition

  • Calories: 297.97 kcal
  • Sugar: 0.34 g
  • Sodium: 265.55 mg
  • Fat: 7.37 g
  • Saturated Fat: 1.76 g
  • Trans Fat: 0.03 g
  • Carbohydrates: 49.01 g
  • Fiber: 3.89 g
  • Protein: 9.56 g
  • Cholesterol: 50.47 mg
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