Shared by Elazar Tamano
Shared by Elazar Tamano
Dabo (Ethiopian Bread)
Yield: 10 servingsTime: 10 minutes + 10-12 hours inactive
Dabo (Ethiopian Bread)
Yield: 10 servingsTime: 10 minutes + 10-12 hours inactiveFamily Journey
Gondar and Addis Ababa, Ethiopia
Kfar Saba, Israel
This Ethiopian bread recipe stands out because it utilizes an overnight fermentation process. With this extra time to rise, the dabo develops a complex flavor with a light and airy texture. This dabo is also perfumed with spices like turmeric, coriander and nigella seeds. Use a coffee grinder or mortar and pestle to grind the toasted coriander and nigella seeds for the best flavor.
Read about Elazar’s family in “How Ethiopian-Israeli Chef Elazar Tamano Found His Place in the Kitchen” and check out his recipes for kifto, an Ethiopian beef tartare, injera, and more from our our partner Asif: Culinary Institute of Israel.
Ingredients
- 3½ cups bread flour
- ¾ cup whole wheat flour
- ½ teaspoon ground turmeric
- 3 teaspoons coriander seeds, toasted and ground
- ¾ teaspoon nigella seeds, toasted and ground
- 2 cups water
- 6 tablespoons olive oil, plus more for greasing
- 1½ teaspoon dry active yeast
- 3¾ teaspoons salt
- 2 tablespoons sugar
Preparation
Step 1
In a large bowl, whisk the bread flour, whole wheat flour, turmeric, coriander, and nigella until combined. In a smaller bowl, mix the water, olive oil, yeast, salt, and sugar until combined. Pour the yeast mixture into the flour mixture, and mix with a wooden spoon until everything is incorporated. The dough will be wet and sticky.
Step 2
Grease an extra large bowl with a bit of olive oil. Transfer the dough into the oiled bowl. Make sure the bowl is at least 2 times the size of the dough because it will rise. Cover with plastic wrap and let the dough proof overnight (or at least 8 hours) at room temperature.
Step 3
Line a large ovenproof pot or Dutch oven with parchment paper on the bottom and sides. (If needed, you can divide the dough into two and bake smaller loaves in separate pots.) Brush the parchment with olive oil and transfer the proofed dough into the pot. Let the dough rise at room temperature for 30 minutes for one final rise. Place a piece of parchment paper the size of the pot directly on top of the dough, then cover tightly with a lid or aluminum foil.
Step 4
Preheat the oven to 300F.
Step 5
Place the covered pot or Dutch oven in the oven and bake for 45–50 minutes. Carefully flip the bread out onto a wire rack, then return it to the pot upside down and bake for an additional 10 minutes. Invert the bread again and serve. Dabo can be stored in an airtight container in the refrigerator for 5–7 days.
