Although injera is a staple of life in Ethiopia, Ethiopian people do actually eat other kinds of bread as well. Here are recipes for two types of bread common in Ethiopia.

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Dabo-- A Special Sabbath Bread

Yield: 1 large loaf

1 t dry yeast
2 T Baking powder
3 c Water; lukewarm
2 Egg yolks
1 t. Salt
1 T. Sugar
1 T. vegetable oil
4 c Flour

In mixing bowl, dissolve dry yeast and baking powder in the water. Mix in egg yolks, salt, sugar and oil. Add the flour and prepare a smooth dough by kneading for 5 minutes. Let dough rise in a covered bowl at room temperature for about 6
hours. Punch down. In lightly oiled large round skillet, place the dough. Cover pan and let dough rise for 1 hour.
Cook it still covered, over gas or electricity on the top of the stove at low heat for 25-30 mins. Turn the loaf over and bake on the other side 5 mins more.

Serve at room temperature.
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Ethiopian Ambasha

Recipe By : The African News Cookbook
Serving Size : 1 loaf
Dough
1 T. Active dry yeast
1/4 cup warm water
2 T. Ground coriander
1 t. teaspoon Ground cardamom
1/2 t. white pepper
1 t. Ground fenugreek
2 t. Salt
1/3 cup Vegetable oil
1 1/4 cups Lukewarm water
5 cups unbleached flour

Topping
1 T. Cayenne pepper
2 T. Oil
1/4 t. Ground ginger
1 pinch Ground cloves
1/8 t. Cinnamon

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. (note: this recipe makes a stickier dough than usual)

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.

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.

Yield: 1 16-inch loaf.

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Recipe Source- Ethiopian Recipes
On The Flatbread Trail