2 hrs 9 mins
1 hr 9 mins
This is one of my favorite Ethiopian breads.
My Private Note
Units: US | Metric
- 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)
- 1Starter - Mix yeast with one glass of warm water; wait till rises; or use.
- 2sourdough starter.
- 3Place 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.
- 4Mix, 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.
- 5Cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
- 6After dough has risen enough, transfer dough to deep baking round.
- 7pan; spread dough evenly on pan. Allow to rise for another 15-25.
- 9Preheat oven, at 350° bake for 45-60 minutes. Use wooden.
- 10sharp stick to test if bread is ready.
- 11When done, remove bread from baking pan and set on a rack to cool.
Browse Our Top Sourdough Breads Recipes
Nutritional Facts for Ethiopian Lightly Spiced Bread
Serving Size: 1 (75 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 301.6
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 91.1 mg
- Total Carbohydrate 52.9 g
- Dietary Fiber 2.3 g
- Sugars 0.2 g
- Protein 7.4 g