Ambasha Ethiopian Yeast Bread:

Ingredients:

1 tablespoon active dry yeast
1/4 cup warm water
2 tablespoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon white pepper
1 teaspoon ground fenugreek
2 teaspoons salt
1/3 cup vegetable oil
1 1/4 cup lukewarm water
5 cups unbleached flour

Topping:

1 tablespoon cayenne
2 tablespoons oil
1/4 teaspoon ground ginger
1 pinch ground cloves
1/8 teaspoon cinnamon Preparation:

Dissolve the yeast in warm water for 10 minutes. Add the coriander, cardamom, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual)
Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.

Bake at 350° F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping.