Ethiopian Ambasha
Yield
1 loafPrep
1 hrsCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| ¼ | cup |
water
warm |
|
| 2 | tablespoons |
coriander
ground |
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| ½ | teaspoon |
white pepper
|
|
| 1 | teaspoon |
fenugreek
ground |
|
| 2 | teaspoons |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 ¼ | cups |
water
lukewarm |
|
| 5 | cups |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
cayenne pepper
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| ⅛ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 59 | ml |
water
warm |
|
| 3E+1 | ml |
coriander
ground |
|
| 5 | ml |
cardamom seeds
ground |
|
| 2.5 | ml |
white pepper
|
|
| 5 | ml |
fenugreek
ground |
|
| 1E+1 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
|
| 296 | ml |
water
lukewarm |
|
| 1.2 | l |
unbleached all-purpose flour
|
|
| 15 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
ginger
ground |
|
| 1 | pinch |
cloves
ground |
*
|
| 0.6 | ml |
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 350℉ (180℃) for an hour or until golden brown.
Combine the topping ingredients in a small bowl.
While still warm brush the bread with topping.
