Ethiopian Ambasha

Name: Ethiopian Ambasha
Ingredients: 1 tablespoon yeast, active dry; 1/4 cup water warm; 2 tablespoons coriander ground; 1 teaspoon cardamom seeds ground; 1/2 teaspoon white pepper; 1 teaspoon fenugreek ground; 2 teaspoons salt; 13 cup vegetable oil; 1 1/4 cups water lukewarm; 5 cups flour, unbleached all-purpose; 1 tablespoon cayenne pepper; 2 tablespoons vegetable oil; 1/4 teaspoon ginger ground; 1 pinch cloves ground; 18 teaspoon cinnamon

15 ingredients

13 steps

Ingredients

1 tablespoon yeast, active dry
1/4 cup water warm
2 tablespoons coriander ground
1 teaspoon cardamom seeds ground
1/2 teaspoon white pepper
1 teaspoon fenugreek ground
2 teaspoons salt
13 cup vegetable oil
1 1/4 cups water lukewarm
5 cups flour, unbleached all-purpose
1 tablespoon cayenne pepper
2 tablespoons vegetable oil
1/4 teaspoon ginger ground
1 pinch cloves ground
18 teaspoon cinnamon

Directions

1

Dissolve the yeast in warm water for 10 minutes.
2

Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well.
3

Slowly add the flour until a mass forms.
4

On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
5

(note: this recipe makes a stickier dough than usual)
6

Reserve a 1-inch piece of dough.
7

With floured hands spread the dough out on an ungreased pizza pan.
8

Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel.
9

Place the reserved ball of dough in the center of the scored dough.
10

Cover and let rise one hour.
11

Bake at 350F (180C) for an hour or until golden brown.
12

Combine the topping ingredients in a small bowl.
13

While still warm brush the bread with topping.