Dabo Kolo (Crispy Little Fried Bread Snacks)
ዳቦ ቆሎ

Dabo Kolo

Ethiopian Little Fried Snacks

I’m giving you the single recipe but just double ‘em already. They store well at room temp in a tightly covered container. Or so I’ve heard. Not like they’d last long enough around here to test storage.
And yes. These are a bit spicy. If you can’t do the cayenne I’ll look away while you omit or reduce it. If you like spice, feel free to add more cayenne to the mix. My boys did. And they’re ages 3-10. I’m just sayin’…

Ingredients:

• 2 cups all purpose or wheat flour


• 1/2 teaspoon kosher salt


• 2 Tablespoons sugar


• 1/2 teaspoon cayenne pepper


• 1/4 cup canola or vegetable oil or melted butter


• 1/2 cup water, more or less (You could need more or less depending on your flour and humidity)


• Whisk together the flour, salt, sugar and cayenne pepper in a medium mixing bowl.Add the oil or butter and stir together until evenly distributed.Add water 1 Tablespoon at a time until you have a stiff dough that holds together well.


• Knead the dough until smooth, about 5 minutes.


• Preheat a griddle or heavy-bottomed frying pan over medium heat.


• Divide dough into golf ball sized pieces and roll each piece into long rope-like pieces that are about a 1/2″ around. Cut each dough rope into 1/2″ pieces.


• Evenly space the dough pieces on the hot pan and turn occasionally -tongs make the job very easy- until lightly browned all over.


• Allow the Dabo Kolo to cool completely, if you can, and store any you don’t eat at room temperature in an airtight container.

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