Mahamri, Kenyan fried bread made with coconut milk and spiced with cardamom. Traditionally served at breakfast.
5 from 2 votes
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Resting Time 1 hourhr
Course Breakfast, Snack
Cuisine Kenyan
Servings 40Mahamri
Ingredients
500gall-purpose flour
7gcardamom powder
7gdry active instant yeast
100gsugar
2gsalt
400mltin coconut milk
oil for deep frying
Instructions
Mix all dry ingredients together then add in the coconut milk. Mix well then use a stand mixer with the dough hook attachment to knead the dough for 8-10 minutes until smooth and coming away from edges. If kneading by hand kneed for 15 minutes until the dough is smooth.
Transfer dough to a greased bowl, cover then let rise for 1 hour or until doubled in size. If your room is cool then rise for longer.
Heat at least 4cm of oil in a pan to a temperature of 170°C
Turn dough out onto a well-floured surface, press the air out and flatten. Separate the dough into 10 equal-sized pieces. Flatter each piece into a circle about 1 cm thick then quarter each circle into a rough triangle shape.
Add each dough triangle to the hot oil, making sure not to crowd the pan. Cook on each side until golden brown. Around 1 minute on each side.