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Pre-heat 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 balland pour in the oil, fold dough over the oil and knead again until well mixed, about 5 minutes.
Cover the dough with cloth to keep moist, and break off chunks of it to roll into 1/4-inch round strips. Cut the strips into 1/2-inch long pieces, preferrably using scissors so that the ends will pinched. Bake on a flat sheet or baking tins for 20 or 30 minutes, minutes crisp. Stir three or four times to ensure even browning. When cool, store in airtight container.