Ethiopian Spiced Dabo Bread
An Ethiopian wheat loaf with honey, oil, and spices: a simple version of dabo, distinct from the flatbread injera.
Ethiopian dabo comes in different forms and preparations. This recipe follows a documented version of a wheat loaf made with water, honey, oil, and spices; it is not presented as the only traditional form. The dough rests for 20 minutes and bakes for 40 minutes.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Mix the ingredients
In a large bowl, mix the wheat flour, instant yeast, salt, coriander seeds, fenugreek seeds, and nigella seeds. Dissolve the honey in the warm water, then pour it into the bowl with the oil. Mix until all the ingredients are incorporated; the dough will be sticky.
Ready to continue when: No dry ingredients remain unincorporated, and the dough looks moist and sticky.
- 02
Let the dough rest
Transfer the dough to a prepared baking pan and cover it. Leave it to rest for 20 minutes. While it rests, preheat the oven to 199 °C.
Temperature: 199 °C / 390.2 °FReady to continue when: The dough has rested for 20 minutes and the oven is preheated to 199 °C.
20 min - 03
Bake the bread
Bake the dough for 40 minutes at 199 °C. Serve warm.
Temperature: 199 °C / 390.2 °FReady to continue when: The bread has baked for 40 minutes and is warm to serve.
40 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.