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EthiopianAuthentic Cuisine

Difo Dabo

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Difo Dabo

Difo Dabo is a beloved staple in the everyday cooking of Addis Ababa, often found in local bakeries where its inviting aroma draws people in from the bustling streets. This home-style version captures the essence of those bakeries, with flavors that are straightforward and generous, reflecting the heart of Ethiopian family cooking.

The bread should have a soft, airy texture with a slight chew, kissed by the subtle earthiness of yeast and the faintest touch of salt. The oil adds a gentle richness, making each bite satisfying and comforting. Difo Dabo's simplicity is its strength, offering a warm, familiar embrace that feels like home.

Ingredients

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

Method

  1. Begin by dissolving 1 packet of dry yeast in 1 1/4 cups of warm water in a large mixing bowl. The water should be warm to the touch but not hot, around body temperature, to activate the yeast without killing it. Stir gently until the yeast is fully dissolved and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
  2. Add 3 cups of flour and 1 tsp of fine salt to the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms. Once the dough starts to come together, transfer it to a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, which means the gluten has developed properly.
  3. Once kneaded, shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out. Allow it to rest in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size. The dough is ready when it springs back slowly when poked with a finger.
  4. After the dough has risen, gently punch it down to release excess air. Transfer it to a clean surface and shape it into a round loaf. If using a mitad, preheat it to medium heat and lightly oil the surface with 2 tbsp of oil. If baking in the oven, preheat to 375°F (190°C) and lightly oil a baking sheet.
  5. Place the shaped dough onto the oiled mitad or baking sheet. If using a mitad, cover the dough with a lid to trap the heat and cook for about 20-25 minutes, flipping halfway through. In the oven, bake for 25-30 minutes. The bread is done when it is golden brown on the outside and sounds hollow when tapped on the bottom.
  6. Remove the Difo Dabo from the heat or oven and let it cool slightly on a wire rack. This cooling step allows the bread to set and makes it easier to slice. Serve warm, enjoying the soft, airy texture and the inviting aroma that fills your kitchen.
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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