5 Most Underrated Ethiopian Breads
Dabo is an Amharic term customarily used to refer to all Ethiopian breads, and it comes in several varieties, some of which are commonly consumed in everyday life, while others are specially prepared for special occasions. Dabo is typically baked on a Mitad, a traditional Ethiopian large baking pan which is also used to make Injera.
Here are some of the most popular breads in Ethiopia.
Ethiopian Breads #1: Difo Dabo
Difo Dabo is a variation of the basic Dabo that differs from regular the regular Dabo because, when its being baked, the dough is wrapped in a large green leaf of the Enset (false banana) tree, known in Ethiopia as Koba Kitel.
Ethiopian Breads #2: Kocho
Kocho is a type of bread that is made from the trunk of the Enset tree. In some of the southern parts of Ethiopia, the trunk of the Enset tree is ground into a dough which is buried in the ground and fermented to make Kocho.
Ethiopian Breads #3: Ambasha
Ambasha is a very popular Dabo, which one may be able to find in Ethiopian restaurants, even those found outside of Ethiopia. Ambasha is flatter or less-thicker than Difo Dabo, but its most distinctive feature is that, just before it’s baked, a knife or a fork is used to carve symmetrical markings on top of the dough.
Ethiopian Breads #4: Hibist
Hibist is another popular Dabo, which is a traditional Dabo that comes from the Tigray region in the northern part of Ethiopia. The special feature of this Dabo is that it is made by steaming the dough that makes the bread, not baking. As such, the bread is very light in color, almost yellow.
Ethiopian Breads #5: Kita
Kita is a form of a thin flat bread similar to the Indian pita bread. It’s made by mixing flour and water and baked over a hot surface and let it cook on both sides until it’s cooked through. It is a very common breakfast item and may also be consumed as a snack in Ethiopia. If you wish, you can also break it up into smaller pieces to make into Chechebsa.
You can find the recipe to make Chechebsa here.