Ethiopian Lightly Spiced Bread |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 20 |
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This is one of my favorite Ethiopian breads. 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.
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