Units Scale

1 1/2 cups A/P flour
1/2 cup Ivory Teff flour (optional but recommended - if you prefer, just use regular A/P flour instead)
2 Tbsp. berbere
1/2 Tbsp. turmeric (optional but recommended)
1 Tbsp. sugar
1 tsp. salt
1/2 cup water
4 Tbsp. cultured butter, softened (room temperature)
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Niter kibbeh (Ethiopian curried butter) for garnish
Smoked salt for garnish

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Preheat oven to 350°F.
In a clean mixing bowl, combine and mix dry ingredients (flour(s), berberé, turmeric, 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 cultured butter and knead for an additional 5 minutes. Let the dough rest in a cool place for 10 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.
Arrange on a baking sheet. Bake in a hot oven for 20-30 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.
While still hot, take whatever amount you’re eating right away and toss with smoked salt and curried butter. Repeat as you get ready to eat more of the snacks.