Ethiopian Ambasha

Ingredients

 * 1 tbl Active dry yeast
 * 1/4 cup Warm water
 * 2 tbl Ground coriander
 * 1 tsp Ground cardamom
 * 1/2 tsp White pepper
 * 1 tsp Ground fenugreek
 * 2 tsp Salt
 * 1/3 cup Vegetable oil
 * 1 1/4 cup Lukewarm water
 * 5 cup Unbleached flour
 * 1 tbl Cayenne
 * 2 tbl Oil
 * 1/4 tsp Ground ginger
 * 1 pch Ground cloves
 * 1/8 tsp Cinnamon

Directions

 * 1) Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
 * 2) (note: this recipe makes a stickier dough than usual)
 * 3) Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.
 * 4) Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping.
 * 5) Yield: 1 16-inch loaf.