Ethiopian Ambasha

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Ethiopian Ambasha

 

1 tbsp. active dry yeast

1/4 cup warm water

2 tbsps. ground coriander

1 tsp. ground cardamom

1/2 tsp. white pepper

1 tsp. ground fenugreek

2 tsps. salt

1/3 cup vegetable oil

1 1/4 cups lukewarm water

5 cups unbleached flour

1 tbsp. cayenne

2 tbsps. oil

1/4 tsp. ground ginger

1 pinch ground cloves

1/8 tsp. cinnamon

 

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 350 degrees for an hour or until golden brown.

Combine the topping ingredients in a small bowl. While still warm brush the

bread with topping. Yields 1 16 inch loaf.

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