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Bread & Cookies >  Middle Eastern Recipes >  Hembesha >

 

Hembesha

Eritrean Bread

• 1-1/4 C lukewarm water

• 2 tsp. active dry yeast

• 1 tsp. fenugreek seeds, ground

• 1/2 tsp. coriander seeds, ground

• 1/2 tsp. cardamom seeds, ground

• 1 garlic clove, crushed

• 1 tsp. salt

• 1 egg

• 1 TBS vegetable oil

• 2 C flour

• 2 C whole wheat flour

In a bowl, dissolve yeast in lukewarm water; set aside. In another bowl, mix eggs, oil and spices; beat lightly. Sift flours into a large bowl; add egg mixture and yeast. Knead on a floured surface for about ten minutes. Place dough in a clean bowl; cover with a towel and allow to rise for at least one hour. Punch down dough and knead for another ten minutes. Form dough into flatbreads; each about one inch high. Allow to rise in a warm place until doubled in size. Cook on medium-low heat in covered electric skillet for about ten minutes. Turn bread over and cook an additional five minutes. Remove from skillet.

 

Suggestions: Serve warm with butter, or cut into wedges and serve cold.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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