Shared by Elazar Tamano
Shared by Elazar Tamano
Dabo (Ethiopian Bread)
Yield: 10 servingsTime: 10 min + 10-12 H inactive
Dabo (Ethiopian Bread)
Yield: 10 servingsTime: 10 min + 10-12 H 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
- 3 ½ 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
- ⅜ cups olive oil, plus more for greasing
- 1 ½ teaspoon dry active yeast
- 3 ¾ teaspoons salt
- 2 tablespoons sugar
Preparation
Step 1
In a large bowl, whisk the bread flour, whole wheat flour, turmeric, coriander, and nigella in a large bowl. In a smaller bowl, mix the water, olive oil, yeast, salt and sugar. Pour the yeast mixture into the flour mixture and mix with a wooden spoon until everything is well combined. 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 oven proof pot or dutch oven with parchment paper on the bottom and around the sides of the pot. (If needed, you can divide the dough into two and bake it in smaller pots to make smaller dough loaves.) Sprinkle a bit of olive oil and spread over the parchment paper. Transfer the proofed dough into this pot. Set the dough in the pot aside for 30 minutes for one final rise at room temperature. Place parchment paper the size of the pot directly on top of the dough and cover tightly with a lid or aluminum foil.
Step 4
Preheat the oven to 300 degrees.
Step 5
Place the covered pot or dutch oven into the oven and bake for 45-50 minutes. Flip the bread out of the pot onto a wire rack and then place it back into the pot, upside down. Bake for 10 more minutes. Invert the bread and serve.
