How to bake Ethiopian Ambasha.
3 cup Teff, Rye, Oats, Wheat, All purpose flour (whatever you have )mix
1 tsp dry yeast
pinch of salt
1 tsp Spice (coriander,Nigella sativa Black seed (Tikur azmud) , Fenugreek(Abish) ,Caraway Nech azmud) powder whatever we have.
1/3 cup oil or butter
First mix active dry yeast, Sugar into the lukewarm water and let it stand for about 5 minutes when starts to Bubble add teff flour mix it well and cover by the lid and keep to ferment in a warm place overnight. Next day add the flour (⅓ teff ⅓ rye ⅓ oat and 1 cup all-purpose add oil then have to knead very well by hand or mixer( start slow) and go up to speed so flour won’t be flying everywhere around the house about 10 to 15 minute so it depends on the mixer and it depends on the flour. You have to knead until it becomes smooth. then cover with plastic wrap and allow to rise until double knead again a 2-3 minute and cover it again and leave it in a warm place to rise again. Preheat oven to 350°F. Now wrap up a big tray or sefed by plastic wrap and spread a little oil not to stick when making the dough like large pizza working from the middle out by spreading the dough by our hand, then make 8 shallow cuts intersecting through the center to form a wheel pattern. Start to decorate by pressing with fork, spoon, knife whatever design you like when you decorate use oil for our knife, spoon, fork it helps not to stick.When we finish decorating the dough we spray cooking oil to our baking pan then slide down to our baking pan. Bake for 20 minutes or until cooked through and golden.
We can eat this bread like a snack , breakfast by spreading peanut butter, Nutella, jam, honey whatever we like and also we can eat with our meal too like any bread.