Ethiopian · 35 min · serves 4

Dabo Kolo (Crispy Ethiopian Snack Bread)

Kept by The Bhook kitchen

Ingredients

• 250 g plain flour
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp oil
• 90 ml water
• 1 tbsp oil (for frying)

Method

1. Mix flour, sugar, salt, cardamom, and cayenne (if using) in a bowl.
2. Add 1 tbsp oil and rub in with your fingers.
3. Pour in water and knead to make a smooth, pliable dough. It should not stick to your hands.
4. Roll the dough into thin ropes, about 1 cm thick. Cut into small pieces, about 1 cm long.
5. Heat 1 tbsp oil in a large frying pan over medium heat. Add pieces in a single layer.
6. Fry, stirring often, until all sides are golden brown and crisp (8–12 min).
7. Let cool on a paper towel lined plate. They firm up as they cool.

Roll the ropes thinly; thick pieces come out doughy instead of crunchy.