Prep 1 hr 9 mins
Cook 1 hr
This is one of my favorite Ethiopian breads.
- 3 lbs all-purpose flour or 3 lbs semolina
- 1⁄2 ounce active dry yeast
- 1 teaspoon baking powder
- 1⁄2 cup vegetable oil or 1⁄2 cup corn oil
- 1⁄4 teaspoon ground coriander
- 2 tablespoons chili powder (mild-chili-paste, awaze)
- 1⁄4 teaspoon garlic
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cardamom (Korerima)
- 1⁄2 teaspoon salt
- warm water (as required)
- Starter - Mix yeast with one glass of warm water; wait till rises; or use.
- sourdough starter.
- Place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise.
- Mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand.
- Cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
- After dough has risen enough, transfer dough to deep baking round.
- pan; spread dough evenly on pan. Allow to rise for another 15-25.
- Preheat oven, at 350° bake for 45-60 minutes. Use wooden.
- sharp stick to test if bread is ready.
- When done, remove bread from baking pan and set on a rack to cool.