Ethiopian Lightly Spiced Bread
A bread of coriander, seasoned with chilli and cardamom and baked in the oven.
2 hr 9 min · Serves 20 · Medium
Ingredients
Method
Start cooking mode- Prep 69 min · Cook 60 min · 129 min total
- medium
- 1
Starter - Mix yeast with one glass of warm water; wait till rises; or use. Sourdough starter.
- 2
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.
- 3
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.
- 4
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.
- 5
Pan; spread dough evenly on pan. Allow to rise for another 15-25. Minutes. Preheat oven, at 350° bake for 45-60 minutes. Use wooden.
- 6
Sharp stick to test if bread is ready. When done, remove bread from baking pan and set on a rack to cool.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
