Ingredients
Method
- In a large bowl, combine the all-purpose flour, dry yeast (or instant yeast), sugar, salt, and ground cardamom. Use clean hands, a wooden spoon, a rubber spatula, or a whisk to mix them all together.
- To the dry ingredients add olive oil and coconut milk. Mix everything using clean hands until there are no dry patches.
- Brush the top of the dough with oil and then cover the bowl with cling film or a clean kitchen towel and leave it in a warm place for about 1-2 hours or until it doubles in size. If you're using instant yeast, the rising time may be shorter.
- Once the dough has risen, punch it down to release the air and then transfer the dough onto a lightly floured surface. Divide it into 6 equal pieces and roll them up into balls.
- On a flat work surface, flatten each of the dough balls using a rolling pin to about ¼ inch in thickness, and using a knife or a pizza wheel cut each circle into 4 triangles.
- Heat your vegetable oil in a large pot or skillet over medium-high heat until it reaches approximately 350°F/175°C. Carefully place the mandazi triangles into the hot oil, one at a time, making sure you don't overcrowd the pan. Fry each side for about 2-3 minutes or until they turn golden brown.
- Once they turn golden brown, remove the mandazi from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- If you like, you can dust the warm, fluffy cooked mandazi with powdered sugar and serve it with Kenyan coffee or Kenyan tea.
Notes
All-Purpose Flour: It gives structure and texture to the mandazi. You can substitute with whole wheat flour for a nuttier taste. Gluten-free all-purpose flour blend can be used if you are gluten intolerant.
Dry Yeast: It is essential for giving the dough a rise as well as a light, airy texture. Instant yeast as well as rapid-rise yeast can be used as a quicker alternative.
Sugar: Adds sweetness to the dough, and balances the flavors. Honey or maple syrup can be substituted for a slightly different flavor profile.
Salt: Helps to balance the sweetness and regulates the yeast.
Ground Cardamom: Gives the mandazi a warm, aromatic flavor. If it's unavailable, you can use cinnamon or nutmeg for a different spice profile.
Vegetable Oil: Adds moisture to the dough, giving it a softer texture. Olive oil or melted butter can be used as substitutes.
Coconut Milk: Adds richness and a subtle coconut flavor to the mandazi. You can use dairy milk, heavy cream or almond milk as alternatives.