Zanzibar's beloved street snack is not pizza in the Italian sense but a thin stuffed flatbread fried on a hot griddle until crisp. Vendors in Stone Town fold the dough around a savory filling of spiced minced meat, vegetables, egg, and cheese, then press it flat and sear it in oil until golden.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 stuffed flatbreads
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 4 gSugar
- 26 gProtein
- 720 mgSodium
- 380 mgPotassium
- 140 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the dough
- 2 1/2 cups (320 g) all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 3/4 cup (180 ml) warm water
- 2 tablespoons vegetable oil, plus more for frying
For the filling
- 300 g (10 oz) lean ground beef
- 1 small yellow onion, finely diced
- 1 small tomato, finely diced
- 1/2 green bell pepper, finely diced
- 1 large egg, lightly beaten
- 1/2 cup (60 g) grated cheddar or mozzarella cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 small green chili, minced
- Salt and black pepper, to taste
Directions
- Whisk the flour, yeast, sugar, and salt in a mixing bowl. Add the warm water and oil and stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Meanwhile, heat a small skillet over medium heat with a teaspoon of oil. Add the onion, tomato, and bell pepper and cook for 4 minutes until softened. Stir in the ground beef, cumin, turmeric, chili, salt, and pepper and cook for 6 to 8 minutes until the meat is browned and any liquid has evaporated. Transfer to a bowl and let cool slightly, then mix in the beaten egg and grated cheese.
- Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin round about 8 inches (20 cm) in diameter.
- Spoon a quarter of the filling onto the center of each round, spreading it in a thin layer but leaving a 1-inch border. Fold the dough over the filling to make a half-moon, press the edges firmly to seal, then flatten gently with your palm to about 1/2 inch thick.
- Heat a large nonstick skillet or flat griddle over medium heat and brush with a thin layer of oil. Cook each stuffed flatbread for 2 to 3 minutes per side until deeply golden and crisp, pressing lightly with a spatula to encourage even browning.
- Repeat with the remaining flatbreads, adding a little oil to the pan as needed. Cut each into wedges and serve immediately with kachumbari-style tomato-onion salsa or a squeeze of lime.
Cook’s Notes
- For an authentic Stone Town experience, use very finely minced beef so the filling spreads evenly without tearing the thin dough.
- Keep the rolled dough covered with a damp towel while you portion the filling to prevent it from drying out and cracking when folded.
- A well-seasoned cast-iron griddle gives the best crisp, lacy edges typical of street-vendor Zanzibar pizza.
- Swap the beef for shredded cooked octopus or tuna for the coastal seafood variation popular in Forodhani Gardens.
- Serve with a simple salad of diced tomato, red onion, cilantro, and a splash of lime juice to balance the richness.
More Tanzania Recipes You’ll Love
Craving more flavors from Tanzania? Try these traditional recipes:
- Tanzanian Cornmeal Porridge with Beef Stew
- Pilau Tanzanian Spiced Rice
- Tanzanian Chicken Biryani with Saffron Potatoes
