Breakfast · Kenyan

Home-made Mandazi

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · July 10, 2026

These East African fried breads are lightly sweet, fluffy inside, and golden outside, perfect with a cup of chai. The dough comes together with pantry basics, and you can flavor it with cinnamon or coconut to make it your own. Serve them warm for breakfast or as an anytime snack.

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Home-made Mandazi

Why you'll love this

  • Just a handful of everyday ingredients.
  • Soft and fluffy inside with a golden crust.
  • Easy to flavor with coconut, cinnamon, or cardamom.
  • Great warm for breakfast or as a snack with tea.

EveryDayMeal recipe

Home-made Mandazi

Prep
25m
Cook
20m
Total
45m
Serves
8
Level
Easy

Ingredients

  • 750g self-raising flour
  • 6 tablespoons sugar
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon ground cinnamon (optional)
  • as needed oil for deep frying

Equipment

  • Large mixing bowl
  • Whisk
  • Rolling pin
  • Sharp knife
  • Deep pot or heavy pan
  • Slotted spoon
  • Paper towels

Instructions

  1. In a large bowl, whisk together the self-raising flour, sugar, and cinnamon if using, so the sugar and spice are evenly distributed before any liquid goes in.
  2. In a separate bowl, whisk the eggs into the milk until smooth and slightly frothy, which helps the dough come together evenly.
  3. Make a well in the center of the dry mix, pour in the egg and milk mixture, and stir slowly, drawing the flour in from the edges until a shaggy dough forms.
  4. Knead the dough for 3 to 4 minutes until it stops sticking to the bowl and the surface turns smooth, a sign the gluten has developed enough for a tender crumb.
  5. Cover the dough with a damp cloth and let it rest for 15 minutes, which relaxes it and makes rolling out much easier.
  6. Roll the dough on a lightly floured surface to about 1cm thick, keeping it on the thicker side so the mandazi puff up soft rather than turning flat and crisp.
  7. Cut the dough into squares or triangles with a sharp knife, then set the pieces aside ready for frying.
  8. Heat oil in a deep pot to about 170C (medium heat), then gently lower in a few pieces at a time and fry until light golden on the first side, about 2 minutes, then flip and cook the other side until matching in color.
  9. Lift out with a slotted spoon, drain on paper towels, and serve warm or at room temperature.

Tips from the kitchen

  • Keep the oil around 170C: too hot and the outside browns before the inside cooks; too cool and they soak up grease.
  • Do not roll the dough too thin if you want plump, fluffy mandazi.
  • Fry a test piece first so you can adjust heat and cook time before doing the full batch.

Estimated nutrition per serving: 290 cal · 6g protein · 45g carbs · 9g fat

Make it your own

  • Swap regular milk for coconut milk and add desiccated coconut to the dry mix for a coconut version.
  • Add ground cardamom or a pinch of powdered cloves for warm spice.
  • Reduce the sugar for a plainer mandazi to pair with savory dishes.

Storing & make-ahead

Store cooled mandazi in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a warm oven for a few minutes to bring back the soft texture. They also freeze well for up to a month.

Good to know

Can I use plain flour instead of self-raising?
Yes. For every 750g of plain flour, add about 4 teaspoons of baking powder and a pinch of salt to mimic self-raising flour.
Why are my mandazi greasy?
The oil was likely too cool. Keep it around 170C so the dough cooks quickly and seals the surface instead of absorbing oil.
Can I make the dough ahead?
Yes, mix and rest it, then keep it covered in the fridge for a few hours. Let it come back to room temperature before rolling and frying.
How do I know the oil is ready?
Drop in a small piece of dough. If it rises to the surface and sizzles steadily within a few seconds, the oil is hot enough.

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