– 2 cups all-purpose flour
– 3 TBSP sugar
– 1 tsp instant yeast
– ½ tsp salt
– 2 TBSP olive oil (plus 2 tsp to grease pan)
– ½ cup to ¾ cup warm water
– 1 tsp black cumin seeds (tikur azmud)
– 1 tsp white cumin seeds
– Small pinch of fenugreek
Method
Mix all the ingredients together.
Slowly add warm water to make a soft dough. Knead for about 7 to 10 minutes to get a soft and non-sticky dough.
Cover the dough and let it rest for half a day.
Once the dough has risen, punch it down
gently. Grease a 9-inch circular cake pan or any oven- safe pan.
Spread the dough evenly across the pan and prick it with a fork.
Cover the pan and let it rest for about 30 to 45minutes or until the dough is puffy.
Preheat the oven to 350 F.
Bake for 25 to 35 minutes or until the top of the Ambasha is golden brown.
Remove from the oven and let it briefly rest on a cooling rack. Slice and serve.
