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Ethiopian   -   Ethiopian Ambasha   adapted from The African News Cookbook

  • 1 Tablespoon Active dry yeast
  • 1/4 Cup Warm water
  • 2 Tablespoons Ground coriander
  • 1 Teaspoon Ground cardamom
  • 1/2 Teaspoon White pepper
  • 1 Teaspoon Ground fenugreek
  • 2 Teaspoons Salt
  • 1/3 Cup Vegetable oil
  • 1 1/4 cups Lukewarm water
  • 5 cups Unbleached flour
  • 1 tablespoon Cayenne
  • 2 tablespoons Oil
  • 1/4 teaspoon Ground ginger
  • 1 pinch Ground cloves
  • 1/8 teaspoon Cinnamon
Directions Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon,
white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly
add the flour until a mass forms. On a floured board, knead the dough for 10
minutes or until it is smooth and tiny bubbles form. (note: this recipe makes
a stickier dough than usual)
Reserve a 1-inch piece of dough. With floured hands spread the dough out on
an ungreased pizza pan. Using a sharp knife, score the dough in a design
similar to the spokes of a bicycle wheel. Place the reserved ball of dough in
the center of the scored dough. Cover and let rise one hour.
Bake at 350F for an hour or until golden brown. Combine the topping
ingredients in a small bowl. While still warm brush the bread with topping.
Yield: 1 16-inch loaf.
"The African News Cookbook"
Serves 1
Time to Make 0:00

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