Budget-Friendly Sourdough Mandazi Recipe (Soft, Golden & Easy)
This Budget-Friendly Sourdough Mandazi recipe brings a delightful sourdough twist to a beloved East African favorite. Made with simple pantry ingredients and an active starter instead of yeast, these mandazi are soft on the inside, crisp on the outside, and beautifully golden. They’re naturally light, slightly tangy, and perfect for breakfast, tea time, or a comforting snack. Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 2 mixing bowls
- Wooden Spoon
- Rolling Pin
- Frying pan or deep pot
- Slotted Spoon
- Tray or platter plus paper towels
- Clean Kitchen Towel
Ingredients
- 1 cup active sourdough starter
- 4 cups all-purpose flour (plus extra for dusting)
- ½ cup sugar
- 2 tsps baking powder
- ½ tsp salt
- 2 tbsps vegetable oil (plus more for frying)
- ½ cup room-temperature water (plus a little more as needed)
Instructions
- Mix the dry ingredients:In a large bowl, combine flour, sugar, baking powder, and salt. Stir well to ensure even distribution.
- Combine wet ingredients: In a separate bowl, mix your active sourdough starter with 2 tablespoons of oil and ½ cup water.
- Form the dough: Add the dry ingredients to the wet. Stir with a wooden spoon, then switch to your hands as the dough thickens. Add water a little at a time until a soft, dough forms.
- Rest and knead:Cover and let the dough rest for 20 minutes. Transfer to a floured surface and knead for 5–10 minutes until smooth.
- Bulk ferment:Place the dough back in the bowl, cover, and allow it to ferment for at least 8 hours or overnight at room temperature.
- Shape the mandazi:Knead the dough lightly for about a minute, then roll it out on a floured surface to roughly 1 cm thickness. Cut into rectangles or triangles — or any shapes you like best!
- Fry:Heat oil in a pan over medium heat. Test the temperature with one mandazi piece — it should turn golden within a few minutes. Fry the rest in small batches, making sure not to crowd the pan so the oil temperature stays steady.Turn each piece as soon as it floats to the surface if you prefer your mandazi without large air pockets. Fry one side until golden, then flip and fry the other side until evenly golden brown.Pro Tip:If the oil cools down too much, the mandazi may absorb excess oil and become heavy. Keeping the heat consistent helps them stay light and crisp on the outside.
- Drain and serve:Transfer to a paper towel–lined tray to remove excess oil. Serve warm for breakfast or as a teatime snack.