Yield: 1 loaf
Prep time: 40 minutes (including rising time)
Cook time: 40 minutes
Total time: 80 minutes
Ingredients
4 cups wheat flour
1 packet instant yeast (about 1 tbsp.)
1 tsp. salt
1 tbsp. honey or sugar
2 cups warm water
1 tsp. each coriander, fenugreek, and nigella seeds (aka nigella sativa, found at many grocery stores)
2 tbsp. oil
Directions
Add the flour, yeast and salt to a large bowl and mix together.
In a separate bowl, dissolve the honey in the warm water. Then pour the honey water into the flour mixture.
Add the spices and oil to the mixture. Using a spoon, mix the ingredients together thoroughly to create a sticky dough.
Line a baking pan* with parchment paper. Transfer the dough to the pan and cover for 20 minutes to let rise.
Preheat an oven to 390°F. Uncover and bake the dough for 40 minutes. Serve warm with coffee or tea.
*In Ethiopia, the loaves are generally much larger to share among many people. Ethiopians bake the bread in large round pans or cooking pots lined with foil. For this recipe, a 9x5" loaf pan, either greased or lined with parchment paper, works well.