Ethiopian Ambasha

Ingredients

1 tbsp active dry yeast 1/4 cup warm water 2 tbsp ground coriander 1 tsp ground cardamom 1/2 tsp white pepper 1 tsp ground fenugreek 2 tsp salt 1/3 cup vegetable oil 1 1/4 cup lukewarm water 5 cup unbleached flour 1 tbsp cayenne 2 tbsp oil 1/4 tsp ground ginger 1 pinch ground cloves 1/8 tsp cinnamon	Advertisements

Preparation
 
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"

 

 
Servings: 1

 

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