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Ethiopian Ambasha

Anonymous Fri Oct 07 16:40:43 2005

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

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. \

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