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Ethiopian Onion Bread Recipe - Amharic Dabo Berbere Wot Wat Wet

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We will first start by making our dough and then set it aside. For our basic Dough we will need - 600grams All purpose Flour - 1 teaspoon Salt - 2 teaspoon Dried Yeast - 3 tablespoon sunflower oil - Warm Water 5 cups (this can vary slightly) Add the salt, oil, half the water & flour & mix - then add the rest of the water & flour - mix together very well - kneed for at least 5 mins - you may need a little more water.
This is what we are looking to get - If it is too dry add water and if too wet add a little flour - now double wrap with plastic wrap or cling film and set aside for one hour - this will give it time to double in size. Chop 5 medium sized onions very small and add to a hot dry pan - cook for about 5 mins on a medium heat. Now add Olive or Sunflower oil, stir cover and cook for another 5 mins Add 3 tablespoons of berbere powder and a touch of salt - stir well and often - berbere really needs to cook, so we will cook this on a low heat for at least 30 mins
Add a touch of water if needed to prevent it burning Now add Kibbeh ( Ethiopian spiced butter) to taste - If you do not have Kibbeh
or wish to make this vegan then omit. Now set aside to cool As you can see our dough has doubled in size - We will now add the cooled onion mix and really stir it in well. Now we need to add the mixture to a baking tin - We are using Banana Leaves as a lining - if you do not have this simply oil your tin and cover with Foil. Place in a pre heated oven at 190 for 40 mins - Note - all oven differ so this is a rough guide used in our oven. Uncover your bread and put a knife into it a few times - if it comes out dry and not sticky then your bread is ready.As part of the HOW TO COOK GREAT NETWORK -

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