These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.
- 2 cups unbleached or wholewheat flour
- 2 tablespoons Berbere
- 1 tablespoon sugar
- 2/3 cup water
- 1/4 cup light oil
Preheat oven to 35o degrees Fahrenheit. In a bowl, combine the flour, berbere, sugar and salt. Gradually mix in about 2/3 cup water until a thick past forms. Dump the mixture onto a floured board and knead it until you have a stiff dough. Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.
Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/2 inch round strips. Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched. Bake on a flat sheet or in baking tins for 20 to 30 minutes, until crisp. Stir three or four times to ensure even browning. When cool, store in airtight container.