Easy and Soft Kenyan Mandazi Recipe

Make delicious, soft, lemon-flavored East African (Kenyan) mandazi without milk, yeast, or eggs!

Course Breakfast, brunch, Dessert, Snack

Cuisine African, East African

Prep Time 10

Cook Time 20

Resting Time 20

Total Time 50

Servings

Calories 74kcal

In a bowl, sift self-raising flour, sugar, cardamom, and salt. Add grated lemon zest, then create a well in the center for warm water. Gradually add water while kneading until the dough is smooth. Avoid overworking it. Cover the bowl and let it rest in a warm place for at least 20 minutes or overnight.
Once the dough has rested, transfer it to a floured rolling board or a clean kitchen countertop.
Divide the dough into 4 portions, and roll each portion between the palms of your hands to form a ball. Roll out each ball of dough to a circle, about 20cm in diameter and ¼-inch (6ml) thick. Cut into 8 triangles or as preferred.
Heat the oil in a large pot to 350°F (180°C) and fry for 3-5 minutes on each side or until golden brown.
Transfer them to a kitchen or paper towel-lined bowl to drain. Serve your Kenyan mandazi with a cup of chai, coffee or simply enjoy them as they are! You can also store them in paper bags for later.

- Check the oil temperature: Use a kitchen thermometer, drop a small piece of dough, or stick the bottom of a wooden spoon in the oil. Bubbles should form around the dough or wood if it's ready.

- Soften the dough: Add a few tablespoons of oil to the dough while kneading to make it softer. Resting the dough also results in softer chapatis.

- Maintain oil temperature: Too hot and they'll burn; too cool and they'll absorb too much oil.

- Use enough oil: Don't skimp on oil; it should cover the mandazis initially to prevent sogginess.

Storage:

Store any leftovers in airtight containers or a paper bag for 2-3 days.
You can freeze them in airtight freezer bags for up to 6 months. To reheat, thaw overnight in the fridge and warm for a few minutes in the oven, microwave or air fryer. They tend to turn chewy upon reheating so bear this in mind when warming them.
You can keep the dough in the fridge for up to 3 days, and in the freezer for up to a year to fry later.