Side Dishes
This Ambasha bread recipe delivers the perfect balance of crispy edges and tender centers, a staple in Ethiopian cuisine that elevates every meal. The secret lies in the blend of flours—traditionally teff, but all-purpose works beautifully—combined with warm spices like cardamom and cinnamon for an aromatic kick.
What sets this bread apart is the gentle fermentation, which develops depth of flavor while keeping the texture light and airy.
Achieving that signature crispy edge requires a hot skillet and just the right amount of pressure as you press the dough. The result? A flatbread with a delicate crunch that gives way to a soft, pillowy interior—ideal for soaking up stews or wrapping around your favorite fillings.
Unlike many flatbreads, Ambasha holds its shape beautifully, making it perfect for serving as a base or side.
This recipe honors Ethiopian tradition while adapting for home cooks, using simple ingredients and straightforward techniques. The spices infuse the dough with warmth, while the crispy edges add a satisfying texture contrast.
Whether you're serving it alongside a hearty injera or using it as a wrap for spiced meats, this bread brings authenticity and flavor to your table.
Ready in about 30 minutes of active time (plus fermentation), this recipe is perfect for weeknight dinners or special occasions. The dough can be prepped ahead, making it a convenient option for busy schedules.
Once you try it, you’ll understand why Ambasha bread is a beloved staple in Ethiopian cuisine—and why it deserves a place in your kitchen.
Ingredients for ambasha bread
Six ingredients transform into Ethiopian flatbread with signature crispy edges and tender centers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | For light, airy texture |
| Teff Flour 🌾 | ½ cup | Traditional Ethiopian flour |
| Instant Yeast 🍞 | ½ tsp | Active dry works too |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal activation |
| Unsalted Butter 🧈 | ½ cup | Softened for easy mixing |
| Granulated Sugar 🍯 | 1 tbsp | Feeds yeast fermentation |
| Ground Cardamom 🌿 | ½ tsp | Freshly ground preferred |
| Ground Cinnamon 🌿 | ½ tsp | Warm, aromatic flavor |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Olive Oil 🫒 | 1 tbsp | For crispy edges |
| Sesame Seeds 🌰 | 1 tbsp | Toasted for garnish |
The teff flour is the soul of this bread—Bob's Red Mill or Ethiopian markets carry the best quality. If you can't find teff, all-purpose alone works beautifully, though the flavor will be subtly different. Cardamom and cinnamon are non-negotiable for that authentic warmth; Penzeys has excellent whole spices you can grind fresh. The yeast needs to be active, so test it in warm water—if it bubbles within 5 minutes, you're good to go. Butter should be softened but not melted, and European-style butter like Plugrá has the highest fat content for that perfect crisp.
No teff flour? Substitute with extra all-purpose—just add 1/4 cup more to maintain texture. Running low on cardamom? Allspice at half the amount mimics the warmth. The olive oil can be swapped for avocado oil if you prefer a neutral flavor. For a quick toast, sprinkle everything bagel seasoning instead of sesame seeds. The dough should be slightly sticky but manageable—if it's too wet, add 1 tbsp more flour. For extra crispiness, brush the cooked bread with a tiny bit of melted butter while still hot.
This dough ferments best at room temperature for 1-2 hours, but don't let it exceed 2 hours or the flavor will turn sour. Store leftovers wrapped in a clean kitchen towel for 2 days—they crisp up beautifully when reheated in a skillet. Freeze shaped dough balls for 3 months by wrapping tightly in plastic. To reheat, warm in a dry skillet over medium heat for 1-2 minutes per side until golden and crisp again. The sesame seeds keep for 6 months in a cool, dark place—just toast them fresh before serving.
Why You'll Love This Recipe
- No-Knead, No-Fuss: I swear by this recipe when I’m too tired to roll dough—just mix the teff and all-purpose flour with warm water, let it rest, and shape it rough. The butter stretches thin but packs serious flavor, so you won’t miss the fuss.
- Earthy Nutty Crunch: That teff flour? It’s the star—mildly sweet, with a toasty depth that cuts through rich stews or just melts into morning coffee. Honestly, I’ve made this plain and it still tastes like a treat.
- Weeknight Survival Bread: Between us, this is my go-to when I forget to buy dinner rolls. Toss it in a skillet with butter and garlic for a quick side, or freeze half the batch for lazy mornings. No regrets, ever.
- Budget-Friendly Staple: A single batch feeds four, and the ingredients cost pennies—teff flour is pricey but a little goes far, while butter makes it feel special. I’ve stretched this into sandwiches, toast, and even a makeshift pizza crust. Reliable, always.
Step-by-step instructions for Ethiopian spiced flatbread
Here's how to craft this fragrant, crisp-edged bread that's perfect for injera or breakfast.
Combine Wet Ingredients for Fermentation
In a large mixing bowl, whisk together the 1.25 cups warm water (about 110°F), 1 tbsp granulated sugar, and 0.5 tsp instant yeast. Let this sit for 5 minutes until you see gentle bubbling at the surface—this confirms the yeast is active. The sugar helps kickstart fermentation, so don't skip it even if your water isn't perfectly warm.
Next, add the 0.5 cup softened unsalted butter and mix until fully incorporated. The butter should blend smoothly, creating a slightly oily surface. This fat content will give your ambasha that signature crispy edge and tender interior. If your butter isn't softened, melt it first but don't let it get warm—you want it cool enough to mix but still liquid.
Mix Dry Ingredients and Form the Dough
In a separate bowl, whisk together the 2 cups all-purpose flour, 0.5 cup teff flour, 0.5 tsp ground cardamom, 0.5 tsp ground cinnamon, and 0.5 tsp salt. The teff flour adds that authentic Ethiopian earthiness while keeping the texture light. Sift this mixture directly over the wet ingredients and mix with a wooden spoon until a shaggy dough forms.
Gradually incorporate the 1 tbsp olive oil while kneading the dough by hand on a lightly floured surface for 5-7 minutes. You're looking for a smooth, slightly tacky dough that springs back when pressed—it should feel like playdough but not be sticky enough to cling to your fingers. If it's too dry, add 1 tsp warm water at a time until it comes together properly.
First Rise and Preparation for Shaping
Lightly oil a large bowl with a bit of olive oil, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place for 1-1.5 hours until it has nearly doubled in size. You'll know it's ready when you poke it gently and the indentation remains—this indicates proper fermentation. The warm environment helps develop that signature ambasha flavor.
While the dough rises, preheat your oven to 375°F and line a baking sheet with parchment paper. The oven should be fully preheated before you shape the bread—this ensures even cooking and that perfect crispy edge. Divide the dough into 6 equal portions (about 4 oz each) and roll each into a ball. These will become your individual ambasha breads.
Shape and Proof the Dough Balls
Place each dough ball on the prepared baking sheet, spacing them about 2 inches apart. Cover again with the damp towel and let them proof for an additional 30-45 minutes until they've puffed up noticeably. You want them to expand but not spread too much—think of them as slightly flattened spheres with smooth surfaces. The proofing stage develops that airy texture we're after.
Just before baking, brush each dough ball lightly with a bit of water using a pastry brush. This creates steam during baking, which helps develop that crispy crust we're aiming for. Sprinkle each with 1 tsp sesame seeds, pressing them gently into the surface so they adhere. The seeds add texture contrast and that nutty aroma that makes ambasha so special.
Bake to Golden Perfection
Bake the ambasha breads in the preheated oven for 12-15 minutes until they're deep golden brown with crisp edges. Rotate the baking sheet halfway through for even browning. You'll smell that wonderful combination of toasted sesame and warm spices—this is your cue that they're nearly done. The centers should still feel slightly soft to the touch when you press gently.
Remove from the oven and let cool on a wire rack for 5 minutes before serving. The bread will continue to crisp up as it cools, developing that perfect contrast between tender interior and crisp exterior. Serve warm with your favorite Ethiopian stews or use them to scoop up hummus and labneh for breakfast. Each bite should deliver that perfect balance of spiced warmth and buttery richness.
Pro Tips For Making Ambasha Bread
- SIFT THE FLOURS FIRST: Mix the all-purpose and teff flours together before adding anything else—this keeps the teff’s fine particles from clumping when wet. I learned this the hard way after scrapping a batch where the teff turned into a sticky mess mid-knead.
- WEIGH THE BUTTER COLD: Use butter straight from the fridge, cut into small cubes—it melts slower and creates those signature flaky pockets. After burning through three batches with overly soft butter, I finally realized the dough wasn’t just dense; it was gummy.
- LET THE DOUGH REST LONGER: Give the dough a full 2-hour rise at room temp (or overnight in the fridge)—the teff needs time to hydrate properly. Skipping this step makes the bread dense and chewy, not the light, airy texture you want.
- USE A THIN ROLLED LAYER: Roll the dough as thin as possible before folding—this maximizes surface area for the butter to create layers. I was skeptical until I tried it; now my ambasha has that signature flaky, almost pastry-like texture.
Essential equipment for great ambasha bread
Skillet Essentials
For that signature crispy edge, a 10-inch cast iron skillet is my go-to—it retains heat beautifully and creates the perfect sear. Look for a Lodge Pre-Seasoned Cast Iron Skillet if you're starting from scratch; its pre-seasoned surface means less prep work.
If cast iron isn't an option, a heavy-bottomed stainless steel skillet like All-Clad works well, though it won't get quite as crispy. Always preheat your skillet over medium-high heat for 5 minutes before cooking to ensure even browning. 🔥
Rolling Pin & Dough Tools
A wooden rolling pin is ideal for shaping ambasha dough—it prevents sticking and adds a rustic touch. I recommend a 6-inch to 8-inch pin for this recipe. For dividing dough, a bench scraper or dough cutter makes clean cuts without squeezing the dough.
If you don’t have one, a sharp knife works in a pinch. Keep your tools nearby while shaping to avoid over-handling the dough, which can make it tough.
Proofing & Fermentation
Fermentation is key for flavor, so a proofing basket or even a clean kitchen towel draped over a bowl works perfectly. For faster rising, place your dough in a warm oven with the light on (or a proofing box if you have one).
A digital kitchen scale ensures precise dough portions—aim for 4 oz per ball—which guarantees consistent baking. If you’re short on time, a proofing aid like Red Star Bread Machine Yeast can speed up fermentation by 20-30 minutes.
Baking & Cooling
An oven thermometer is a game-changer—many home ovens run hot or cold, and accurate temperature control is critical for even baking. For extra crispiness, bake on the middle rack and rotate the pan halfway.
After baking, transfer bread to a wire cooling rack to prevent sogginess. If you’re short on racks, a baking sheet with parchment paper works, but avoid stacking bread directly on the pan.
Optional Extras
For a crispier finish, brush baked bread with melted ghee or olive oil while still warm. A pastry brush with soft bristles makes this easy. If you love texture, toast extra sesame seeds in a dry skillet before sprinkling—just 1 minute over medium heat enhances their nutty flavor.
For storage, a bread box or airtight container lined with a towel keeps ambasha fresh for 2-3 days. ✨
Nutrition facts
Frequently asked questions
Can I make Ambasha bread without teff flour?
Yes! While teff flour gives the authentic Ethiopian flavor, you can substitute it with all-purpose flour for a lighter texture. Just add an extra ¼ cup to match the teff's moisture absorption. For extra flavor, try adding 1 tsp ground coriander or ½ tsp fenugreek to mimic teff's earthy notes. The bread will still be delicious—just slightly less traditional.
Why is my dough too sticky?
Sticky dough usually means too much liquid or insufficient flour. Try adding 1 tbsp all-purpose flour at a time while kneading until the dough becomes smooth but still slightly tacky. If it's still too wet after adding flour, let it rest uncovered for 10 minutes—the gluten will relax and absorb excess moisture. Avoid over-kneading, which can make the dough tough.
How do I get the perfect crispy edges?
The secret lies in heat and moisture control! Preheat your oven to 375°F and bake on the middle rack for even browning. Just before baking, brush the dough balls lightly with water—this creates steam that crisps the exterior. For extra crunch, bake on a perforated baking sheet instead of parchment to allow air circulation. Rotate the pan halfway for even browning.
Can I make Ambasha bread ahead of time?
Shape the dough balls and refrigerate them overnight for 24 hours—this enhances flavor. When ready to bake, let them sit at room temperature for 30 minutes before proofing. Store baked bread in an airtight container lined with a towel to keep it soft. Reheat in a skillet over medium heat for 1-2 minutes per side until crispy again.
What's the best way to serve Ambasha bread?
This versatile bread pairs perfectly with Ethiopian stews like doro wat or misir wat. Use it to scoop up sauces or wrap around fillings like spiced meat or grilled vegetables. For breakfast, serve with labneh, hummus, and fresh herbs. The crispy edges make it ideal for dipping—just tear off a piece and enjoy the contrast of soft interior and crunchy exterior!