Ethiopian Defo Dabo

Ethiopian Defo Dabo


800g wholemeal wheat flour
8g or a sachet of instant dry yeast
1 tbsp bishop’s weed
1 tbsp ground coriander
4 tbsp olive oil
1 tbsp black cumin (seeds)
6 tbsp sugar
1 tbsp salt
400 g banana leaf

Defo Dabo

Combine your yeast with sugar and salt in a bowl.  Add about 500ml of water and stir to dissolve sugar, salt and yeast. Let it stand for 15 minutes or until bubbles appear on surface. Add oil, bishop’s weed and coriander to yeast mixture. Put the flour in the yeast mixture and combine to form soft dough by hand.  Knead until dough is smooth putting water when needed. Add the olive oil and combine. Make sure the mixture is not too firm or not too runny.  Add black cumin seeds and knead as to make sure that seeds are evenly distributed.  Cover and stand in a warm place for about 1 hour or until dough has doubled in size. Preheat oven to moderate temperatures.  Place half of the banana leaf into a 30cm deep baking pan making sure that every surface of the pan is covered. Pour mixture into the pan and carefully wrap it with the banana leaf. Cover top of mixture with the remaining leaf.  Give it a few more minutes to rise further and bake for 60 minutes.  Remove from pan and peel the banana leaf.

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