Easy 4-Ingredient Sourdough Mandazi Recipe: A Healthier Twist on a Classic

Are you searching for a simple and delicious sourdough recipe that can be enjoyed for breakfast, brunch, or as a tasty snack?

Look no further! Our four-ingredient sourdough mandazi recipe is not only easy to make but also budget-friendly, using ingredients that you likely already have in your pantry.

This recipe takes the traditional mandazi and transforms it into a healthier, easier-to-digest treat by incorporating a sourdough starter.

The mandazi are delicious, having the delightful sourdough taste with a soft fluffy interior you will love and enjoy.

Why Choose Sourdough Mandazi?

Sourdough recipes offer numerous health benefits compared to their conventional counterparts.

The fermentation process of the sourdough starter breaks down gluten, making it easier for your body to digest. If you often experience bloating or discomfort after eating wheat-based foods, this recipe might be a game-changer for you.

The fermentation process also enhances the nutritional profile of the mandazi, making essential nutrients more bioavailable for your body to absorb.

This is exactly why I decided to develop this recipe. It’s been enthusiastically received by those who’ve eaten these mandazis. I trust you will enjoy them too!

Ingredients Needed

Like I mentioned earlier, this recipe keeps things simple with just four main ingredients: Flour, sugar, baking soda, cooking oil.

Note: The sourdough starter consists of flour and water, so it is not counted as an extra ingredient. Water is also very likely readily available. This is why I’m not counting it as part of our 4 main ingredients. We will use about 1 cup of water – room temperature. Depending on the brand of flour you’re using or the humidity in your kitchen, the amount may vary. You will need enough though to make a soft dough.

In case you are new to the sourdough journey, you can find our simple step-by-step guide to making your own Sourdough starter at home here. 

Let’s now get to the easy step-by-step guide to making our affordable soft sourdough mandazi recipe.

Easy 4-Ingredient Sourdough Mandazi Recipe: A Healthier Twist on a Classic

This easy 4-ingredient sourdough mandazi recipe offers a gut-friendly twist on the beloved East African treat. Naturally leavened and free from commercial yeast, these golden pillowy fermented delights are perfect for breakfast, snacks, or tea time, delivering a light, airy texture with a subtle tangy flavor. Plus, it’s a great way to use up excess sourdough starter!

Try this simple, no-yeast mandazi recipe today and enjoy a wholesome, crispy-yet-soft treat with minimal effort. Perfect for sourdough lovers and traditional mandazi fans alike!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Resting Time/ Bulk Ferment 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 55 minutes mins

Course Breakfast, brunch, Dessert, Snack

Cuisine East African, kenyan

Servings 10

Equipment

• 1 Mixing Bowl
• 1 Wooden Spoon
• 1 Rolling Pin
• 1 frying pan/ deep fryer
• measuring cups and spoons as required
• Cookie cutter, bread knife with a very thin edge, or rim of a glass to form the mandazi shapes
• 1 Kitchen towel
• 1 Slotted Spoon

Ingredients

  

• 4 cups all-purpose flour
• 1 cup active sourdough starter
• ½ cup sugar
• 1 tsp. baking soda
• Cooking oil (for frying and dough softening)

Instructions

 

• Preparing the Dough

  Begin by combining the dry ingredients in a mixing bowl. Stir the flour, baking soda, and sugar together until well blended.

  Create a well in the center and add the sourdough starter along with two tablespoons of cooking oil. This oil acts as a shortening agent, ensuring that the mandazi turn out soft and tender.

  Slowly incorporate the water into the mixture and knead until you achieve a soft, pliable dough. If the dough is too dry, add a little more liquid; if it's too wet, sprinkle in a bit more flour.
• Resting the Dough

  Once the dough reaches the desired consistency, let it rest for 30 minutes. This initial resting period helps relax the gluten, making the dough easier to work with.
• Kneading the Dough

  After the dough has rested, knead it for 5-10 minutes to develop elasticity. The more you knead, the better the texture of your mandazi.

  Once kneaded, brush the surface of the dough with some cooking oil to prevent it from drying out.
• Bulk Fermentation

  Transfer the dough to a bowl, cover with a clean kitchen towel, and allow it to ferment for at least 8 hours. This slow fermentation process allows the sourdough to work throughout the dough, enhancing both the flavor and digestibility of the mandazi.
  
• Shaping the Mandazi

  After fermentation, lightly knead the dough again for about a minute to bring everything together.

  Transfer it onto a floured surface and roll it out to about 1 cm thickness.

  Cut into desired shapes using a knife, cookie cutter, or even the rim of a glass.

  I prefer a bread knife with a very thin edge to cut the shapes since I won't have dough pieces left over to gather and roll out again.
  
• Frying the Mandazi

  Heat enough cooking oil in a deep frying pan over medium heat.

  Once the oil is hot, carefully drop in the mandazi pieces. Be careful not to crowd since this lowers the temperature and causes the mandazi to cook slowly and absorb some of the oil.

  Fry until golden brown on both sides.
  
• Transferring the Mandazi

  Remove the mandazi from the oil with your slotted spoon and transfer to a suitable tray, platter or serving bowl lined with paper towels to absorb any excess oil.
• Serving Your Sourdough Mandazi

  Your delicious sourdough mandazi are now ready to be enjoyed! Serve them warm with a cup of tea, coffee, or even a drizzle of honey for an extra treat.
  
• These mandazi are crispy on the outside, soft and fluffy on the inside, and packed with flavor.
  

Notes

Health Benefits of Sourdough Mandazi

• Easier Digestion: The natural fermentation breaks down gluten, reducing bloating and digestive discomfort.
• Nutrient-Rich: The sourdough fermentation process enhances the bioavailability of essential vitamins and minerals.
• Better Blood Sugar Control: Fermented foods help in balancing blood sugar levels, making this a great option compared to traditional deep-fried snacks.
• Improved Flavor & Texture: The fermentation process adds a subtle tanginess, making your mandazi more flavorful and unique.

Tips for Perfect Sourdough Mandazi

• Use an active sourdough starter for the best fermentation and fluffiness.
• Adjust liquid quantities carefully to get a soft but not overly sticky dough.
• Allow enough fermentation time to let the flavors develop fully.
• Use moderate heat while frying to ensure the mandazi cook evenly without absorbing cooking oil (If oil is not hot enough) or burning (If oil is too hot).

Frequently Asked Questions

1. Can I Make This Recipe Without Sugar?

Yes! If you prefer a sugar-free version, you can omit the sugar or substitute it with honey or coconut sugar for a healthier alternative.

2. How Long Can Sourdough Mandazi Last?

These mandazi can be stored in an airtight container for up to 3 days at room temperature or a week in the refrigerator. You can also freeze them for longer storage.

3. Can I Bake Instead of Frying?

Absolutely! To make a baked version, incorporate 2 extra tablespoons of cooking oil to the recipe then place the shaped dough on a lined baking sheet and bake at 375°F (190°C) for about 15-20 minutes or until golden brown.

Final Thoughts

This simple and budget-friendly 4-ingredient sourdough mandazi recipe is a must-try for anyone looking for a healthier, tastier alternative to traditional deep-fried snacks.

The natural benefits of sourdough fermentation make it easier on the stomach while enhancing the texture and flavor of the mandazi.

Give this recipe a try today, and enjoy the wholesome goodness of homemade sourdough mandazi. Your taste buds—and your gut—will thank you!

Enjoy and share with loved ones for a delightful treat!

Enhance your hospitality for the glory of God.

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