Berbere Crackers

Hans Wressnigg Leave a Comment

Berbere Crackers
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These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Ingredients


  • 2 cups unbleached or wholewheat flour
  • 2 tablespoons Berbere
  • 1 tablespoon sugar
  • 2/3 cup water
  • 1/4 cup light oil


Instructions


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.

Servings
30 crackers
Servings
30 crackers
Berbere Crackers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Ingredients


  • 2 cups unbleached or wholewheat flour
  • 2 tablespoons Berbere
  • 1 tablespoon sugar
  • 2/3 cup water
  • 1/4 cup light oil


Instructions


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.

Servings
30 crackers
Servings
30 crackers
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