Categories: Breads, Ethnic 
      Yield: 1 servings 
  
      1 tb Active dry yeast                1 1/4 c  Lukewarm water 
    1/4 c  Warm water                          5 c  Unbleached flour 
      2 tb Ground coriander                    1 tb Cayenne 
      1 ts Ground cardamom                     2 tb Oil 
    1/2 ts White pepper                      1/4 ts Ground ginger 
      1 ts Ground fenugreek                    1 pn Ground cloves 
      2 ts Salt                              1/8 ts Cinnamon 
    1/3 c  Vegetable oil                   
  
  Dissolve the yeast in warm water for 10 minutes. Add the coriander, 
  cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir 
  well. Slowly add the flour until a mass forms. On a floured board, knead 
  the dough for 10 minutes or until it is smooth and tiny bubbles form. 
  (note: this recipe makes a stickier dough than usual) 
   
  Reserve a 1-inch piece of dough. With floured hands spread the dough out on 
  an ungreased pizza pan. Using a sharp knife, score the dough in a design 
  similar to the spokes of a bicycle wheel. Place the reserved ball of dough 
  in the center of the scored dough. Cover and let rise one hour. 
   
  Bake at 350F  for an hour or until golden brown. Combine the topping 
  ingredients in a small bowl. While still warm brush the bread with topping. 
  Yield: 1 16-inch loaf. 
   
  "The African News Cookbook"