Coconut Bread (Mandazi)
This East African coconut bread is slightly sweet and has often been likened to doughnuts. It is available everywhere in East Africa. A typical street food, mandazi is eaten anytime – at breakfast, with tea, for a snack or with bharazi for lunch or dinner. It is traditionally deep fried but we are making a healthier version.
- 2½ cups whole wheat flour
- 3 tbsp organic jaggery/date paste
- 1 tsp yeast
- 1 tbsp freshly grated or dried coconut
- ½ tsp roughly ground cardamom
- ½ cup coconut milk
- Warm water to bind
Mix together all the dry ingredients, add the coconut milk and mix again. Add warm water to form a soft dough (not sticky). Knead thoroughly.
Place the dough in a glass bowl, cover and place in a warm place (well ventilated cupboard) for 2-3 hours, until it has doubled in size.
After 3 hours, knead the dough again and divide it into 6-7 portions. Roll out each portion like a roti and cut into four parts.
Preheat an oven at 180 °C for 10 minutes. Line a baking tray with parchment paper and place the triangles on it. Bake for 10-15 minutes, until they puff up and turn brown.