Dabo is an Amharic term customarily used to refer to all bread types eaten in Ethiopia, and it does come 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 griddle that 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 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.
You can find the recipe to make Defo Dabo here.
Ethiopian Breads #2: Kocho
Kocho is a very unique type of flat-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 that 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 thick 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 thin flatbread similar to Indian pita bread. It’s made by mixing flour and water and baking over a hot surface and letting 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 it into Chechebsa.
