Ethiopian Ambasha Bread
From midgelet 16 years agoIngredients
- 1 tb active dry yeast shopping list
- 1/4 c Warm water shopping list
- 2 tb ground coriander shopping list
- 1 ts ground cardamom shopping list
- 1/2 ts white pepper shopping list
- 1 ts ground fenugreek shopping list
- 2 ts salt shopping list
- 1/3 c vegetable oil shopping list
- 1 1/4 c Lukewarm water shopping list
- 5 c unbleached flour shopping list
- Topping: shopping list
- 1 tb cayenne shopping list
- 2 tb oil shopping list
- 1/4 ts ground ginger shopping list
- 1 pn ground cloves shopping list
- 1/8 ts cinnamon shopping list
How to make it
- 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. ( 12 to 16 inches )
- 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 until golden brown. ( 45 to 60 mins )
- Combine the topping ingredients in a small bowl.
- While still warm brush the bread with topping.
- Yield: 1 bread
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