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EthiopianAuthentic Cuisine

Ankeboot Flatbread

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Ankeboot Flatbread

Ankeboot Flatbread is a staple in the everyday cooking of Ethiopian rural homes. Its preparation is an unpretentious affair, marking the rhythm of daily life. As the dough rises, anticipation builds in the household, and its familiar aroma signals that it's time to gather around the table. This flatbread, with its straightforward ingredients, speaks to a tradition of simplicity and sustenance.

The flatbread emerges warm and soft, with a gentle crust that gives way to a tender interior. Its flavor is subtle yet comforting, the slight tang from the yeast balanced by a hint of salt. This is not a bread to be dressed up with elaborate toppings; it shines in its plainness, meant to accompany and complement the more vibrant dishes of an Ethiopian meal.

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, stirring continuously with a wooden spoon until the mixture forms a sticky dough. Add 1 teaspoon of fine salt and continue to mix until the dough is smooth and elastic, which should take about 5 minutes of kneading by hand. The dough should be slightly tacky but not stick to your fingers excessively.
  2. Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free area. Allow it to rise until it doubles in size, which can be observed by its increased volume and a slight dome shape on top. This resting period allows the yeast to ferment, developing flavor and creating a light texture.
  3. Once the dough has risen, punch it down gently to release excess air. Divide the dough into equal portions, about the size of a small fist, and roll each portion into a ball. Let these dough balls rest for another 10 minutes under a damp cloth to relax the gluten, making them easier to shape.
  4. Preheat a mitad or a large non-stick skillet over medium heat. Lightly oil the cooking surface with 2 tablespoons of oil, spreading it evenly with a paper towel. This step ensures the flatbread will not stick and will develop a golden crust.
  5. Take one dough ball and flatten it with your hands or a rolling pin into a round shape, about 1/4 inch thick. Carefully place the flattened dough onto the hot surface. Cook until the underside is golden brown and bubbles form on the top, which should take about 2 to 3 minutes.
  6. Flip the flatbread using a spatula and cook the other side until it is also golden brown and fully cooked through. You should notice a pleasant, toasty aroma as it cooks, and the flatbread should feel firm yet springy to the touch.
  7. Remove the cooked flatbread from the heat and place it on a wire rack to cool slightly. This prevents it from becoming soggy. Serve the Ankeboot Flatbread warm, allowing its inviting aroma to draw everyone to the table.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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