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EthiopianAuthentic Cuisine

Dabo

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Dabo

Dabo is a staple in Ethiopian holiday kitchens, where its warm, inviting aroma signals a special occasion. This bread is often prepared in anticipation of festive gatherings, bringing a sense of comfort and celebration to the table. Its simplicity and heartiness make it a beloved choice for marking significant moments with family and friends.

The taste of Dabo is straightforward yet fulfilling, with a tender crumb and a subtle, yeasty flavor. The slight saltiness enhances its savory profile, while the oil adds a hint of richness. This bread is best enjoyed fresh, its soft texture perfect for soaking up stews or accompanying a cup of traditional Ethiopian coffee.

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 with a wooden spoon until the mixture begins to come together. Sprinkle in 1 teaspoon of fine salt and continue mixing until the dough becomes smooth and elastic, about 5 to 7 minutes of kneading by hand. The dough should be slightly tacky but not sticky, indicating it's ready to rest.
  2. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rest in a warm, draft-free area for about 1 to 2 hours, or until it has doubled in size. This resting period allows the yeast to ferment, developing flavor and giving the bread its characteristic lightness.
  3. Once the dough has risen, gently punch it down to release excess air. Transfer the dough to a lightly floured surface and knead it briefly to smooth it out. Divide the dough into two equal portions and shape each into a round loaf, tucking the edges underneath to create a smooth top.
  4. If using a mitad or a large, flat skillet, heat it over medium heat and add 1 tablespoon of oil, spreading it evenly across the surface. Place one of the dough rounds onto the hot surface. Cook for about 10 to 15 minutes, flipping halfway through, until both sides are golden brown and the bread sounds hollow when tapped.
  5. Alternatively, preheat your oven to 375°F (190°C). Lightly oil a baking sheet with 1 tablespoon of oil and place the shaped dough onto it. Bake for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  6. Once cooked, remove the Dabo from the heat or oven and allow it to cool slightly on a wire rack. This brief cooling period helps the bread set, making it easier to slice.
  7. Serve the Dabo warm, slicing it into thick pieces. The bread should be soft and airy inside, with a slightly crisp crust, perfect for enjoying with a variety of Ethiopian dishes.
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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