| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Ethiopian |
Breads, Ethnic |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Active dry yeast |
| 1/4 |
c |
Warm water |
| 2 |
tb |
Ground coriander |
| 1 |
ts |
Ground cardamom |
| 1/2 |
ts |
White pepper |
| 1 |
ts |
Ground fenugreek |
| 2 |
ts |
Salt |
| 1/3 |
c |
Vegetable oil |
| 1 1/4 |
c |
Lukewarm water |
| 5 |
c |
Unbleached flour |
| 1 |
tb |
Cayenne |
| 2 |
tb |
Oil |
| 1/4 |
ts |
Ground ginger |
| 1 |
pn |
Ground cloves |
| 1/8 |
ts |
Cinnamon |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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