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Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350˚F.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
Recipe Notes

** Berbere (Ethiopian Spice Mix)

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Injera

Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Injera
Print Recipe
Ethiopian Flat Bread similar to the Mexican Tortilla. Very tasty and goes well as a side dish bread.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
  2. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes.
  3. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan’s surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat.
  4. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
  5. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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Naan Bread

Naan Bread
Print Recipe
Simple Flat bread
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Naan Bread
Print Recipe
Simple Flat bread
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 20 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. In a glass-measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5
  2. Sift together the flour and salt into a large bowl. Make a well in the center of the flour and pour the yeast mixture and oil into the center. Mix together with
  3. your fingers until a smooth dough forms, working in a small amount of additional flour as needed. Knead for 3 minutes.
  4. Oil a small bowl with the remaining butter or oil. Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.
  5. Preheat the oven to 400 degrees F.
  6. Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface. Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.
  7. Serve immediately.
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