Himbasha

Warm about a cup of Water to roughly 100–110°F (38–43°C), then stir in a spoonful of Granulated Sugar and sprinkle the Active Dry Yeast over the surface; let sit 5–10 minutes until foamy to activate the yeast.

In a large bowl whisk together the All-Purpose Flour with Fine Salt and the Ground Cardamom so the spice is evenly distributed.

Make a well in the dry ingredients and pour in the foamy yeast mixture; mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead, gradually adding a little Vegetable Oil as you go, until the dough is smooth, elastic, and slightly tacky (about 8–10 minutes by hand or 5–7 minutes with a mixer).

Place the kneaded dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1–1½ hours depending on temperature.

Gently deflate the risen dough and shape it into a round loaf; transfer to a baking sheet lined with parchment. Use your fingers or a knife to create a decorative pattern on top—traditional himbasha often has shallow cuts radiating from the center or a braided impression.

Brush the surface lightly with a little more oil, cover, and let the shaped loaf rise again for 30–45 minutes until puffed.

Preheat the oven to 350°F (175°C). Bake the himbasha for 25–35 minutes, or until the top is deep golden and the loaf sounds hollow when tapped on the bottom. If it browns too fast, tent with foil in the last 10 minutes.

Remove from the oven and cool on a wire rack for at least 15 minutes before slicing so the crumb sets. Serve warm or at room temperature—this bread pairs beautifully with tea, coffee, or a smear of butter or jam.