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Easiest 4 ingredient mandazi

Easiest 4 Ingredient Mandazi: Kenyan Mandazi Recipe on a Budget

Clara Karushi
Looking for the easiest 4 ingredient mandazi that’s perfect for any occasion? This soft and fluffy treat is a budget-friendly favorite across East Africa. Whether you’re new to Kenyan cooking or just need a quick, satisfying snack for your family, this simple recipe delivers authentic flavor without the fuss. Plus, don’t miss the video tutorial at the end of this post for extra guidance!
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine East African, kenyan
Servings 8

Equipment

  • 1 Deep frying pan
  • 1 Slotted Spoon
  • 1 Rolling Pin
  • 1 Mixing Bowl
  • 1 Kitchen towel

Ingredients
  

  • 2 Cups All-purpose Flour and a little extra for dusting working surface
  • 3 to 4 Tablespoons Sugar
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons Cooking Oil
  • Cooking Oil for Deep Frying

Instructions
 

  • Step One
    In a suitable bowl, begin by combining all the dry ingredients. Mix until well combined.
    Make a well in the center of these ingredients and pour in two tablespoons of cooking oil.
    Evenly mix the oil into the dry ingredients using your wooden spoon.
  • Step Two
    Begin adding cold water, (I use room temperature) a little at a time, kneading each time, until you get to the consistency of a soft sticky dough. A soft dough is key to ensuring your mandazi will be soft.
    Now knead until all the ingredients are well mixed and incorporated.
    *I didn't give the exact measurement of the water you'll need to use because different brands of flour will often hydrate with varying amounts of water. Depending on the brand of flour you have, only ensure to add the water a little at a time until you have a very soft sticky dough.
  • Step Three
    Cover the dough with a clean kitchen towel, transfer it to a place in your kitchen where your dough will not be disturbed, and allow it to rest for 30 minutes to 1 hour.
  • Step Four
    Once the dough has had time to relax and rest, it will usually be very soft and smooth as you handle it. Transfer it to a floured surface and knead for about 5 minutes.
    Next, roll it out on your floured surface to a thickness of about 1cm.
    Cut into preferred mandazi shapes with a bread knife. Alternatively, you could use a cookie cutter or a suitable cup shape to form desired shapes.
    The other method I used in the video below is one I like to use because you’ll not have leftover pieces that need to be combined and shaped again.
    I divide the dough into 4 equal pieces. I then roll out each piece, one at a time, into a round shape that’s about 1 cm thick.
    I proceed to cut each piece vertically and horizontally into 4 equal pieces. I will then have a total of 16 mandazi pieces. This way, no extra pieces are left to keep working on to form shapes.
  • Step Five
    Meanwhile, add your cooking oil in a suitable deep frying pan. The oil should be slightly less than half the pan.
    Place on your stove and let the oil get hot, not smoking hot. When the oil is too hot, your mandazi pieces will burn before they get to cook on the inside. When the cooking oil is too warm, the mandazi pieces will tend to absorb some of the oil. When they are too oily, you will not enjoy your mandazi.
    I will usually know my oil is just hot enough by frying one of the mandazi pieces first. (You can cut a small piece of mandazi from a bigger piece and fry it first. Once it has nicely browned to a nice golden color on both sides, I will know we’re good to go with beginning to fry the rest.)
  • Step Six
    With my 11-inch pan, I fried the mandazi in two batches. Depending on the size of your pan, if it is smaller, or your mandazi pieces are more than 16, you may fry in more batches. You will only need to ensure the mandazi are not crowded in the pan. Crowding the mandazi in the pan will lower the heat and cause them to fry slowly, hence hardening somewhat, or absorbing some oil in the process.  Allow at least a centimeter between the pieces as you fry.
    Gently slide in the mandazi from the edge, so the oil doesn’t splash and burn someone.
    As they slide in and float to the surface, ensure to immediately turn them over once you’ve slid in enough pieces. This is to ensure they do not form big air pockets on the inside.
    Fry until they get to a nice golden color on the underside. Turn them over and fry on that other side until nicely golden.
  • Step Seven
    Once ready, transfer to a suitable tray or bowl lined with paper towels to drain out any extra cooking oil.
    Fry the remaining pieces as explained above.
  • Step Eight
    Once your mandazi has cooled enjoy with a cup of your favorite beverage. They taste best cooled and still fresh.
  • They also freeze very well if you want to batch-cook and have them later.
  • Whenever you need them, ensure to get them out of the freezer the night before. By morning, they'll have defrosted through.
    Alternatively, if you have a microwave, a quick defrost function will do the job. Keep checking in case the time set is too much for the mandazi. Or else they'll over-defrost, get hot then dry.
  • Try this recipe and enjoy your mandazi on a budget.
    Enhance your hospitality for the glory of God.

Video

Notes

Frequently Asked Questions

for this Easy Kenyan Mandazi Recipe

1. Can I make mandazi without eggs or milk?

Absolutely! This mandazi with 4 ingredients is naturally eggless and dairy-free—ideal for simple, budget-friendly cooking.

2. What oil is best for frying mandazi?

Use a neutral oil like vegetable, sunflower, or canola oil. These work well for deep frying and give your mandazi a golden, even finish.

3. Why is my mandazi not puffing up?

Common reasons include oil that’s not hot enough or dough rolled too thin. Heat your oil to medium-high and roll the dough about 1 cm thick for fluffy results.

4. How do I store leftover mandazi?

Let them cool completely, then store in an airtight container at room temperature for 1–2 days. For longer storage, freeze in a zip-top bag and reheat before serving.

5. Can I make the dough ahead of time?

Yes! Make the dough in advance, wrap it tightly, and refrigerate for up to 12 hours. Let it sit at room temperature for a few minutes before rolling and frying.
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