Image of Ethiopian giant bread next to a traditional Ethiopian coffee pot

Legend has it that the coffee plant, coffee arabica, originated in Ethiopia. Today, Ethiopia produces the 5th largest crop of coffee each year in the world. The coffee ceremony is still one of the most recognisable parts of Ethiopian culture.

Across the country, people are heavily reliant on working animals for transport and agriculture. SPANA has been helping the working animals of Ethiopia since 2003. Host a traditional Ethiopian coffee morning and you can raise funds for the donkeys who carried your coffee beans on their backs.

Giant Ethiopian Bread

A baker cutting a loaf of giant Ethiopian bread

In Ethiopia a Giant Bread (or defo dabo) would be baked by the women of the household and kept ready for serving at coffee time.

How to make and bake it?

Ingredients and method

1 (12 inch) Giant Ethiopian Bread, 20 slices

For the bread

50g (30 oz) self raising flour

7g (¼ oz) easy bake/dried yeast (one sachet)

1 teaspoon salt

1 teaspoon baking powder

2 tablespoon sugar

1 tablespoon black cumin (seeds)

60ml (2 fl oz) sunflower oil

700ml (1¼ pint) water

Prep: 2hr
Cook: 40min
Ready in: 2hr 40min 

1 Tip all the dry ingredients in to a large mixing bowl and add water & oil.

Use your hands to combine the ingredients, forming a soft dough. Knead until dough is smooth. Make sure the mixture is not too firm and not too runny.

Cover the bowl and leave in a warm, draft-free place for 1-2 hours or until the dough rises.

Preheat the oven to 190ºC / Gas Mark 5.

Put greased foil in a medium baking tray and then place the dough on top. Cover the top of the dough again using greased foil.

Place in your pre-heated oven for about 35-40 minutes or until lightly golden.

Prepare another tray and cover it with a tea towel

Take the bread from the oven and cool for 3 minutes, then remove the bread and put it onto the other tray.

Finally, wait for about 10 minutes before serving

Explore more themes!

British Afternoon Tea