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“This is one of my favorite Ethiopian breads.”
READY IN:
2hrs 9mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  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. Allow to rise for another 15-25.
  8. minutes.
  9. Preheat oven, at 350° bake for 45-60 minutes. Use wooden.
  10. sharp stick to test if bread is ready.
  11. When done, remove bread from baking pan and set on a rack to cool.

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