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Himbasha <\/em>is an Eritrean and Ethiopian round flat bread that is tender-soft and slightly sweet. It\u2019s decorated by cutting designs into the top of the dough, usually a spoked wheel with patterns inside each wedge, making it ideal for pulling apart and sharing. Himbasha<\/em> is often baked for special occasions and holidays like Christmas, and breaking this bread over a child on their first birthday is considered a blessing for strength and prosperity.<\/p>\n This dough is usually leavened with yeast and enriched with oil and sugar. From one baker to another, there is a lot of variation on which, if any, of the following dough inclusions are used: orange\/lemon zest, nigella seeds, black sesame seeds, raisins, ground cardamom, cinnamon, and ginger.<\/strong> One source noted that raisins are more common in Eritrea. A few recipes use baking powder in addition to commercial yeast, perhaps for extra airiness. In recipe translations, black sesame seeds and nigella seeds are sometimes simply called black seeds, so it can be difficult to know which is being used. But both are grown in this region of East Africa and I could see both being used in videos I watched. If you want a bitter-sweet combo, use nigella seeds, and for less flavor contrast, use black sesame seeds.<\/p>\n