- 2 cups wheat flour (all-purpose unbleached, or whole wheat work well)
- 2 tablespoons berbere spice mix
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup water
- 4 tablespoons softened butter
- Preheat oven to 350°F.
- In a clean mixing bowl, combine and mix dry ingredients (flour, berbere, sugar, and salt).
- Slowly add the water and mix so as to form a thick paste.
- Remove the mixture from the bowl and knead it on a lightly-floured surface for a few minutes to form a thick dough.
- Add the softened butter and knead for an additional five minutes.
- Let the dough rest in a cool place for ten minutes.
- Divide the dough into handful-size pieces and roll these into long "pencils" not quite as thick as your small finger.
- Cut these rolls into pieces (scissors can be used), each piece no longer than the width of your finger.
- Heat an ungreased skillet over a medium heat.
- Place enough of the uncooked dabo kolo in the skillet to loosely cover the bottom (they may have to be cooked in batches).
- Cook over medium heat, stirring periodically, until they are lightly browned on all sides, or arrange on a baking sheet.
- Bake in a hot oven for twenty to thirty minutes, stirring or shaking the pan a few times to prevent sticking.
- When done, remove from oven and allow to cool completely.
- Store in dry air-tight containers.
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