Dabbo diffo is an Ethiopian bread that can be found in most cafes. Of all the dabbo (bread) in Ethiopia, dabbo diffo is the largest I have come across. The ingredients for diffo dough are not out of the ordinary: flour, yeast, oil, salt, and sugar. But how it is prepared is likely to be much different than you'd expect. The following series of photos illustrate a common cooking process for dabbo diffo.
Three stones (or various hard objects that withstand heat) are placed at an equal distance from each other and a cooking platform is put on top to rest between them.
Leaves of qoco, (aka false banana, inset) are placed upon the cooking surface and sprinkled with water. Where the bread makes contact with the leaves, oil is applied. Then the dough is poured and spread out to cover the entire area of the cooking platform below.
Another layer of oiled and moistened leaves cover the dough to envelope it completely.
A cover is placed on top of the leaf packaged dough.
A fire is started underneath the cooking platform, between the rocks. The fire is stoked and fanned for about 10 minutes.
After 10 minutes or so, the fire is transferred from beneath the cooking platform to the top of the cover.
The fire on top of the cover burns for about 10 minutes and then removed so that the bread can be checked with a knife. When fully cooked, the bread is removed and left to cool
The final product is a delicious piece of this bread to eat with your shai.
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