Ethiopian Lightly Spiced Bread

• 3 lbs all-purpose flour or 3 lbs semolina
• 12 ounce active dry yeast
• 1 teaspoon baking powder
• 12 cup vegetable oil or 12 cup corn oil
• 14 teaspoon ground coriander
• 2 tablespoons chili powder (mild-chili-paste, awaze)
• 14 teaspoon garlic
• 12 teaspoon black pepper
• 14 teaspoon cardamom (Korerima)
• 12 teaspoon salt
• warm water (as required)

1. Starter - Mix yeast with one glass of warm water; wait till rises; or use.
2. sourdough starter.
3. Place flour in a big bowl, add yeast mixture and baking powder; blend with hand by adding warm water gradually, until dough is smooth and elastic; rest dough for 45 minutes to rise.
4. Mix, oil, awaze, cardamom, coriander or bishop weeds, salt, black pepper, garlic with 1 cup of warm water; add mixture to dough and blend well by hand.
5. Cover bowl and allow dough to rise until triple in bulk, (takes 45-60).
6. After dough has risen enough, transfer dough to deep baking round.
7. pan; spread dough evenly on pan.
8. Allow to rise for another 15-25.
9. minutes.
10. Preheat oven, at 350 bake for 45-60 minutes.
11. Use wooden.
12. sharp stick to test if bread is ready.
13. When done, remove bread from baking pan and set on a rack to cool.

flour, active dry yeast, baking powder, vegetable oil, ground coriander, chili powder, garlic, black pepper, cardamom, salt, water

Taken from www.food.com/recipe/ethiopian-lightly-spiced-bread-477345 (may not work)