Hibist/Steam-baked bread is another popular type of bread in Ethiopia. It is traditionally baked in a circular baking pan, but you can use any shape of a pan.
2 lbs flour (all purpose)
2 tsp dry yeast
2 tsp salt
1/4 cup sugar (optional)/more or less as desired
1/2 cup cooking oil Optional Ingredients:
Black Caraway Seed
White Cumin Seed (roasted and ground)
Fenugreek (roasted and ground)
Mix your yeast with warm water in a cup and leave it until it rises
Mix your flour with the yeast and the other dry ingredients in a bucket (including the ground white cumin seed, Fenugreek, and the black caraway seed; 1 tbsp each)
Make your dough by adding water little by little to avoid lumps
Flatten your dough on a circular baking pan, and decorate it any way you want; you can use food coloring
Leave the dough on the pan to rise
Boil water in a big pot, the size of your baking pan.
Put the baking pan on top of the boiling pot, use a stand to hold it inside the pot with boiling water, and cover it with a metal top
Cook it with the steam from the boiling water for 1 hour, or a half hour more.
Remove the pan from the boiling water carefully and make it cool on a tray or fabric, and it is ready for serving.