Awaze Sauce Preparation

1. Place a pot on medium heat.
2. Add shallots and cover with a lid.
3. Remove the lid when steam starts to come out.
4. Stir and sauté until a good aroma rises.
5. Add oil and continue to sauté for a little while.
6. Add garlic/ginger paste and sauté.
7. Add awaze and sauté until a good aroma arises.
8. Add ¼ cup warm water and sauté until water is absorbed.
9. Add another ½ cup of warm water and sauté until water is absorbed.
10. Reduce heat to low.
11. Continue cooking until the sauce thickens, and oil surfaces.
12. Add cardamom and let it settle for a while.
13. Strain to use the seasoned oil, discarding what is left on the sieve.

Baking Pan Preparation

1. Place false banana leaves on the sides and at the bottom of several bread baking pans. (Aluminum foil can be substituted for the leaves.)

Dough Preparation

1. Mix semolina, flour, salt, and dry yeast together.
2. Mix 1 cup warm water with the seasoned oil.
3. Gradually add the mixed water and seasoned oil to the dough, kneading and folding until smooth and elastic.
4. If the dough is too thick or dry, add some more warm water.
5. When the dough becomes smooth and elastic, stop adding the seasoned oil (you may discard the unused amount).
6. Make a ball with the dough and place it in a container.
7. Cover the container and place it in a warm area to let it rise until double.
8. Once the dough rises, knead again for a few minutes and cover.
9. Cover the container and keep it in the same place for the dough to rise again.

Baking

1. Preheat the oven to 400 degrees Fahrenheit.
2. Cover the pan with false banana leaves or foil and place the dough into the pan.
3. Bake in the oven for one hour, then test with a toothpick. If the toothpick pulls out dry, the bread is done.
4. If the dough is not ready, the pick will have dough on it. If so, bake a while longer and test again. Baking times may vary with different ovens.
5. When the bread is ready, remove it from the oven and let it stand until cooled.
6. Place the cooled bread upside down (to prevent crumbling) on a cutting board and cut with a knife or break with your hands.