If there is one thing you are certain to find at every Ethiopian household on every Ethiopian occasion, it is Defo Dabo - a giant home-made bread. It is indispensable for every occasion on two major reasons.

The first reason is that of symbolism - it is baked in a massive traditional clay pan that gives the Defo Dabo a giant presence at the household signifying that there is an occasion.

And the second reason is that since Ethiopians have a tradition of sharing meals with neighbours and friends, at times of festivals and national holidays, Defo Dabo comes to strengthen this tradition because it is baked extra large to serve up as many people as possible.

But this recipe is for one that is about six times smaller than the average Ethiopian Defo Dabo. So let’s make one.

	Combine yeast with sugar and salt in a medium bowl.
	Add about 500ml of water and stir to dissolve sugar, salt and yeast.
	Let it stand for 10 minutes or until bubbles appear on surface.
	Add oil, bishop's weed and coriander to yeast mixture.
	Put the flour in the yeast mixture and combine to form soft dough by hand.
	Knead until dough is smooth putting water when needed. Also add the olive oil and combine well.
	Make sure the mixture is not too firm or not too runny.
	Add black cumin seeds and knead as to make sure that seeds are evenly distributed.
	Cover and stand in a warm place for about 1 hour or until dough has doubled in bulk.
	Preheat oven to moderate temperatures.
	Place half of the banana leaf into a 30cm deep baking pan making sure that every surface of the pan is covered.
	Pour mixture into the pan and carefully wrap it with the banana leaf.
	Cover top of mixture with the remaining leaf.
	Give it a few more minutes to rise further and bake for 55 – 60 minutes.
	Remove from pan and peel the banana leaf.