|   Posted: July 30, 2020

Dabo is a traditional Ethiopian bread often served for breakfast or at coffee ceremonies. Ethiopian Jews traditionally serve it during Shabbat (the Jewish Sabbath). Unlike injera, the spongy teff bread that's usually associated with Ethiopia, dabo is a thick, spiced wheat bread. There are many variations, some including cardamom, rosemary or other spices along with those listed here. But this basic recipe will give you a taste of what many children in Ethiopia eat!  

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

1. Add the flour, yeast and salt to a large bowl and mix together. 

2. In a separate bowl, dissolve the honey in the warm water. Then pour the honey water into the flour mixture. 

3. Add the spices and oil to the mixture. Using a spoon, mix the ingredients together thoroughly to create a sticky dough.

4. Line a baking pan* with parchment paper. Transfer the dough to the pan and cover for 20 minutes to let rise.

5. 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, like the woman in the photo cutting dabo outside a Compassion center, 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.

Dabo is a traditional Ethiopian bread often served for breakfast or at coffee ceremonies. Ethiopian Jews traditionally serve it during Shabbat (the Jewish Sabbath). Unlike injera, the spongy teff bread that's usually associated with Ethiopia, dabo is a thick, spiced wheat bread. There are many variations, some including cardamom, rosemary or other spices along with those listed here. But this basic recipe will give you a taste of what many children in Ethiopia eat!  

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

1. Add the flour, yeast and salt to a large bowl and mix together. 

2. In a separate bowl, dissolve the honey in the warm water. Then pour the honey water into the flour mixture. 

3. Add the spices and oil to the mixture. Using a spoon, mix the ingredients together thoroughly to create a sticky dough.

4. Line a baking pan* with parchment paper. Transfer the dough to the pan and cover for 20 minutes to let rise.

5. 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, like the woman in the photo cutting dabo outside a Compassion center, 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.