This traditional flatbread, scored in a decorative wheel pattern, has a unique sweet-savoury flavour, the sweetness being balanced by heady cardamom. It is commonly eaten in Ethiopia for breakfast after mass, and is also a popular addition at celebrations.
- 1 x 7 g sachet dried yeast
- 55 g (¼ cup) caster sugar
- 600 g (4 cups) plain flour
- 2 tsp black sesame seeds
- 2 tsp ground cardamom
- 80 ml (⅓ cup) vegetable oil, plus extra, to grease and brush
- melted butter, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Dissolve yeast in 250 ml lukewarm water. Stir in sugar and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
Combine flour, 1 tsp salt, sesame seeds and cardamom in a large bowl. Add oil and yeast mixture and mix to form a dough.
Turn dough out onto a lightly floured work surface and knead for 5 minutes or until smooth. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 180°C. Divide dough into 2 equal portions. Roll out to form 2 x 30 cm rounds. Place into 2 x 30 cm greased skillet pans. Using a sharp knife, score 3 concentric circles in each round, working from the middle out, then make 4 shallow cuts intersecting through the centre to form a wheel pattern.
Brush with oil and bake for 20 minutes or until cooked through and golden. Brush with butter and serve with hummus, if desired.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.