Can I make this recipe gluten-free?
While traditional himasha uses wheat flour, you could experiment with a gluten-free all-purpose flour blend, though the texture may vary.
DESSERT
Eritrean Himasha (Sweet Flatbread) with Honey and Spices
Himasha is a traditional Eritrean sweet flatbread, often enjoyed with coffee or tea. This recipe features a soft, slightly sweet dough infused with warm spices and drizzled with honey.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour, yeast, cardamom, cinnamon, salt, and sugar. Mix well.
02
Gradually add the warm water and 2 tablespoons of vegetable oil to the dry ingredients. Mix until a shaggy dough forms.
03
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 30 minutes.
04
Divide the dough into 6 equal pieces. On a lightly floured surface, roll each piece into a flatbread approximately 6-8 inches (15-20 cm) in diameter and 1/4 inch (0.6 cm) thick.
05
Heat a lightly oiled non-stick skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes per side, or until golden brown and cooked through.
06
Once cooked, transfer the himasha to a serving plate. Drizzle generously with honey and serve warm.
About This Recipe
Himasha is a traditional Eritrean sweet flatbread, often enjoyed with coffee or tea. This recipe features a soft, slightly sweet dough infused with warm spices and drizzled with honey.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can lightly toast the cardamom pods and cinnamon sticks before grinding them. Ensure your water is warm, not hot, to activate the yeast properly. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Easy Substitutions
You can substitute brown sugar for granulated sugar for a deeper molasses flavor. Ghee can be used instead of vegetable oil for a richer taste. Agave nectar or maple syrup can replace honey if preferred.
Storage & Reheating
Store leftover himasha in an airtight container at room temperature for up to 2 days. Reheat gently in a dry skillet over low heat or in a microwave until warm.
Serving Suggestions
Serve himasha warm with a cup of traditional Eritrean coffee or spiced tea. It also pairs wonderfully with a side of fresh fruit or a dollop of plain yogurt for a light breakfast or snack. For a more decadent treat, spread with a thin layer of butter before drizzling with honey.
Common Mistakes
Over-kneading the dough can make the himasha tough; knead just until smooth and elastic. Using water that is too hot will kill the yeast, preventing the dough from rising; ensure it's warm to the touch. Rolling the flatbreads too thick will result in undercooked centers; aim for about 1/4 inch thickness. Cooking on too high heat will burn the outside before the inside cooks; maintain medium heat. Not oiling the skillet enough can cause sticking.
Frequently Asked Questions
What kind of honey should I use?
Any good quality honey will work. A local wildflower honey or a mild clover honey would be excellent.
Can I prepare the dough ahead of time?
You can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature for about 30 minutes before rolling and cooking.
What if I don't have cardamom or cinnamon?
While these spices are traditional, you can use a pinch of nutmeg or allspice as an alternative, though the flavor profile will be different.
MORE TO KNOW
Himasha is traditionally a simple, unleavened bread, but adding a small amount of yeast here gives it a slightly softer, more tender texture, making it more approachable for those unfamiliar with Eritrean cuisine. The key is not to over-proof the dough, as you want a flatbread, not a fluffy loaf. The spices are crucial for the authentic flavor profile, so don't skip them. Adjust the amount of honey to your sweetness preference.
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