How to bake Ethiopian Bread ( defo dabo)
Teff, Rye, Oat, Wheat, All purpose flour (whatever you have )mix
1 tsp dry yeast
1 tbs salt
Spice (coriander, Nigella sativa Black seed (Tikur azmud), Fenugreek(Abish, Caraway Nech azmud) powder 1tbs each
1 cup oil
First mix active dry yeast with 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 by 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. Then spray baking spray into the pan not to stick or Wrap inside by baking paper or banana leaf. Move the dough into aluminum baking pan or any bakery pan. Now move the dough into the baking pan and cover the top with banana leaf or parchment baking sheet or aluminum foil. preheated the oven to be warm about 425 F -450F start to bake no more than 40 minutes open the top and let stay 5 minutes without cover until top is crusty and golden brown and turn of the oven and take out the bread set on a rack to cool down. Leave it to cool down remove the banana leaf or parchment preheated and enjoy.