Ethiopian Lightly Spiced Bread

This is one of my favorite Ethiopian breads.

• Ready In: 2 hrs 9 mins
• Serves: 20

Ingredients

• 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)

Directions

1. Starter - Mix yeast with one glass of warm water; wait till rises; or use.
2. sourdough starter.
3. 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.
4. 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.
5. Cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
6. After dough has risen enough, transfer dough to deep baking round.
7. pan; spread dough evenly on pan. Allow to rise for another 15-25.
8. minutes.
9. Preheat oven, at 350° bake for 45-60 minutes. Use wooden.
10. sharp stick to test if bread is ready.
11. When done, remove bread from baking pan and set on a rack to cool.