Methods/steps

Preheat oven to 35o degrees Fahrenheit.  In a bowl, combine the flour, berbere, sugar and salt.  Gradually mix in about 2/3 cup water until a thick past 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 the 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 1/2 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 to 30 minutes, until crisp.  Stir three or four times to ensure even browning.  When cool, store in airtight container.