Mandazi, made by Balsam

There are several phases that every Omani goes through during home sickness when living abroad. One of the most severe phases filled with heart ache, wheeping and utter longing to return home: is the phase of missing the Mandazi.

I attempted to make Mandazi multiple times when I was a student living in the Netherlands, both deep fried and oven baked. Both failed miserably. I did not know that the key to making the most delicious and soft Mandazi is in the way you kneed the batter, or more like how long you kneed the batter.

Now that I am back in Oman, I have attempted (yes, I never really give up on my Mandazi) to make it again, and this time ... I finally succeeded.

What will you need? (Serves 4-6 persons)


4 cups all purpose flour
2 tbsp powder milk
2 tsp yeast
1 tsp baking powder
1/2 tsp ground cardamom
optional: add cinnamon (to taste)
sugar to taste

All you have to do is combine all the ingredients together, and use water to kneed the dough, until soft but well combined. It should not be sticky. Let it sit for at least an hour to have soft, fluffy texture.

I repeat: the key here is to keep working the dough as long as you can, until everything is very much incorporated together.

I noticed that some recipe add eggs (for this recipe, if desired you may add 2 eggs) however I personally like it without eggs because I noticed that it is more fluffy.