Mandazi, Diversity Is Beautiful
Your dough consistency is very important, I have given you the ingredients but as you knead, you have to have a soft dough but not sticky, a too hard dough result in a very heavy mandazi which has no air inside, and a too soft dough will give you an empty inside and quite hard. We want ours to be in between
Knead for 7-10 minutes.
Divide the dough into three balls, roll them but don't make them thin, see picture below..
Cut them with a sharp knife, you will get 18 pieces
Now flour them and cover them with a cloth for about 30 minutes or till they rise a bit, we don't want them to rise too much
Served with tea only, or with honey, or with curries...