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Dabo Kolo (Ethiopian Bread)
From Dorothy McNett's recipes at www.dorothymcnett.com. Easy to make, very tasty as an appetizer or snack. Dip these into melted butter or extra virgin olive oil, if desired.
1 cup unbleached all purpose flour
1-2 teaspoons berbere paste, or 1/2 teaspoon cayenne
2 teaspoons raw sugar
1/4 teaspoon fine sea salt
3-4 tablespoons water, perhaps a bit more
2 tablespoons soft butter
In batter bowl, combine flour, berbere or cayenne, sugar, salt and 3 tablespoons water. Mix to form a paste, adding more water if needed. Blend in the soft butter and mix together. Dump onto a lightly floured surface and hand knead for 1-2 minutes to form a smooth dough. Let rest about 10 minutes to relax the gluten. Divide dough into four pieces and roll each into a pencil sized shape, about the 1/2 inch or so in diameter. (finger shaped sizes) With a sharp knife or scissors, cut each into about 1 1/2 inch lengths. Heat a large heavy bottomed frypan or griddle pan. Do not add any oil or butter, just place enough of the pieces of dough in the hot skillet, leaving some space between each one. Cook over medium heat, stirring, to brown on all sides and to cook through.
Recipe created 2012-03-04.
