Ethiopian Fried Snack
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Instructions
Mix all ingredients together. Knead, adding water by tablespoons until a stiff dough forms. Knead for 5 minutes more.
Tear the dough into handfuls. You may need to experiment to get the feel of this. On a floured work surface, roll each handful into a strip 1/2 inch wide. Cut each strip into pieces the size of peanuts.
Heat a large heavy saut pan. Do not oil. Working in batches, put pieces of dough in pan and cook over medium heat until golden brown, turning once in the process.
Let cool on a wire rack. These may be stored in an air-tight container to keep freshness.
