Ambasha

Ingredients

• 3 cupsflour — wheat or teff blend
• 1 packetdry yeast
• 1 1/4 cupswarm water
• 1 tspfine salt
• 2 tbspoil

Method

1. In a large mixing bowl, combine 3 cups of flour and 1 packet of dry yeast. Gradually add 1 1/4 cups of warm water to the mixture, stirring continuously with a wooden spoon or your hands until a rough dough begins to form. The water should be warm to the touch, not hot, to activate the yeast without killing it.
2. Add 1 teaspoon of fine salt and 2 tablespoons of oil to the dough. Knead the mixture in the bowl or on a lightly floured surface for about 10 minutes until the dough is smooth and elastic. The dough should feel slightly tacky but not sticky, indicating that it's well-hydrated and ready to rise.
3. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm, draft-free area. Allow it to rise until it doubles in size, which should take about 1 to 2 hours depending on the room temperature. The dough is ready when it springs back slowly when pressed with a fingertip.
4. Once the dough has risen, gently punch it down to release excess air. Transfer it to a lightly floured surface and shape it into a round, flat disc about 1 inch thick. This thickness ensures even cooking and a soft, fluffy interior.
5. Preheat a mitad or a large, flat skillet over medium heat. Lightly oil the cooking surface with a small amount of oil to prevent sticking. Carefully place the shaped dough onto the hot surface.
6. Cook the Ambasha on one side until the bottom is golden brown and the top begins to puff slightly, which should take about 5 to 7 minutes. Flip the bread carefully using a spatula and cook the other side until it is also golden brown and the bread sounds hollow when tapped.
7. Remove the Ambasha from the heat and let it cool slightly on a wire rack. This cooling step allows the bread to set, making it easier to slice without collapsing. Serve warm, allowing the aroma to invite everyone to the table.