2 c. unbleached or whole wheat flour
2 1/2 tbsp. cayenne pepper
1 tbsp. sugar
1 1/2 tsp. salt
1/4 c. light oil

Preheat oven to 350 degrees. In a bowl, combine flour, berbere or pepper, sugar and salt. Gradually mix in about 2/3 cup water until a thick paste forms. Dump the mixture onto a floured board and knead it until you have a stiff dough.

Make a well in the center of the dough ball and pour in the oil; fold dough over the oil and knead again until well mixed, about 5 minutes.

Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/4 inch round strips. Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched. Bake on a flat sheet or in baking tins for 20-30 minutes, until crisp.

Stir 3 or 4 times to ensure even browning. When cool, store in airtight container. Makes about 4 cups. These tangy tidbits can be served as you would popcorn or peanuts.