You will need a large bread bowl, one large or two small (10- by 14- inch) baking sheets, and a serrated knife.

In a bread bowl, dissolve the yeast in the warm water. Stir in the white flour. Stir 100 times in the same direction, about 1 minute, to develop the gluten. Sprinkle on the salt and the spices. Gradually stir in the whole wheat flour until you can stir no longer. Turn the dough out onto a lightly floured bread board and knead for 8 to 10 minutes, until smooth and elastic. Clean out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap, and let rise for 1 1/2 to 2 hours, until approximately doubled in volume.

Gently punch down the dough. Let rest for 10 minutes.

Preheat the oven to 400GradF.

Divide the dough into 6 equal pieces. Form each piece into a small ball, then gently flatten to approximately 2 inches thick with the palm of your hand. Place on a large lightly greased baking sheet, or two small sheets, cover, and let rise until almost doubled in volume, about 30 minutes.

Just before baking, with a serrated knife, slash an X about 1/4 inch deep on the top of each small bread. Bake in the center of the oven for approximately 25 minutes. To test for doneness, tap the bottom of a loaf - it should sound hollow. Remove and cool on a rack before serving.

Serve with honey and strong Ethiopian coffee. Ambasha also makes a good accompaniment to Spiced Curds.