Ethiopian Lightly Spiced Bread Recipe

Name: Ethiopian Lightly Spiced Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 lbs all-purpose flour or 3 lbs semolina; 12 ounce active dry yeast; 1 teaspoon baking powder; ½ cup vegetable oil or ½ cup corn oil; ¼ teaspoon ground coriander; 2 tablespoons chili powder (mild-chili-paste, awaze); ¼ teaspoon garlic; ½ teaspoon black pepper; ¼ teaspoon cardamom (Korerima); ½ teaspoon salt; warm water (as required)

Servings: persons

3 lbs all-purpose flour or 3 lbs semolina
12 ounce active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or ½ cup corn oil
¼ teaspoon ground coriander
2 tablespoons chili powder (mild-chili-paste, awaze)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)
½ teaspoon salt
warm water (as required)

1
Starter - Mix yeast with one glass of warm water; wait till rises; or use.
2
sourdough starter.
3
Place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise.
4
Mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand.
5
Cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
6
After dough has risen enough, transfer dough to deep baking round.
7
pan; spread dough evenly on pan.
8
Allow to rise for another 15-25.
9
minutes.
10
Preheat oven, at 350 bake for 45-60 minutes.
11
Use wooden.
12
sharp stick to test if bread is ready.
13
When done, remove bread from baking pan and set on a rack to cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs all-purpose flour or 3 lbs semolina, 12 ounce active dry yeast, 1 teaspoon baking powder, ½ cup vegetable oil or ½ cup corn oil, and more.

Yes, Ethiopian Lightly Spiced Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ethiopian Lightly Spiced Bread

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