Ethiopian Lightly Spiced Bread

Ethiopians bake many kinds of breads. This bread is my favorite one.

Ingredients:

3 lbs all purpose flour or Semolina
½ oz or 1 tablespoon highly active dry yeast
1 teaspoon baking powder
½ cup vegetable oil or corn oil
¼ teaspoon bishop weeds or ground coriander *
2 tablespoon awaze (mild red pepper paste)
¼ teaspoon garlic
½ teaspoon black pepper
¼ teaspoon cardamom (Korerima)*
½ teaspoon salt
Warm water (as required)

Preparation:

1st Step: Starter - Mix the yeast with one glass of warm water and wait until rises; or use sourdough starter;

2nd Step: Place the flour in a big bowl, add the yeast mixture and the baking powder; blend it with hand by adding the warm water gradually, until the dough is smooth and elastic; Keep it for 45 min. to rise;

3rd step: Combine, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water, blend the dough well with hand;

4th Step: Cover the bowl and allow rising until triple in bulk, (takes 45-60);

5th Step: After the dough has risen enough, transfer the dough to a deep baking round or square pan; spread the dough evenly on the pan;

6th Step: Allow to rise for another 15-25 minutes;

7th Step: Preheat oven, bake at 350 degree for 45-60 minutes. Use wooden stick to test if the bread is ready;

8th Step: When done, remove the bread from the baking pan and set on a rack to cool.

* You will find the spices mentioned here in Ethiopian or Indian shops/groceries