| 1 | Preheat oven to 350°F. |
| 2 | In a bowl combine flour, berbere, sugar & salt. |
| 3 | Gradually mix in about 2/3 c of water until a thick paste is formed. |
| 4 | Dump the mixture onto a floured board & knead until you have a stiff dough. |
| 5 | Make a well in the centre of the dough ball & pour in the oil. |
| 6 | Fold the dough over the oil & knead for another 5 minutes. |
| 7 | Cover the dough with a cloth to keep it moist. |
| 8 | Break off chunks to roll into ? round strips. |
| 9 | Cut these strips into ? long pieces, preferably using scissors so that the ends wil lbe pinche. |
| 10 | Bake on a flat sheet for 20 to 30 minutes until crisp. |
| 11 | Stir 2 or 3 times to ensure even browning. |
| 12 | When cool, store in an airtight container |
