As the name suggests, this bread has its origins in Ethiopia. It is typically served as bread rolls. The reason for this is related to a style of eating across the Middle-east and Africa. Foods based on beans, rice, vegetables and seasonings were often served on a large platter and people would tear off a piece of bread and use their fingers to squeeze the bread around the rice and bean mixture. Honey gave it sweetness to offset the heavily spiced main dishes, but this bread is no slouch when it comes to spices. Traditional pie spices like cinnamon, cloves and coriander give accent the sweetness of the honey.
Add the ingredients to the bread pan in the order indicated in the ingredients section. Select the dough setting and start.
When the dough cycle is complete, drop the dough ball onto a light floured surface and cut in half. Cut the halves in half and repeat until you have 12 to 16 dough pieces.
Roll and shape into and ball and space into an oiled baking sheet and let rise for 30 to 45 minutes
While the dough balls are rising, preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
After the dough balls have risen, bake for 20 to 25 minutes until golden brown.
Remove the rolls from the baking sheet and let cool on a wire rack for 10 minutes before serving.