In a mixing bowl, combine 1 cup of Ajab all-purpose flour, 1/2 teaspoon of baking powder, a pinch of salt, and 1/4 cup of water. Knead the mixture into a smooth dough, adding more water if needed. Roll the dough into a thin circle and cut it into desired shapes. Heat oil in a deep pan and fry the dough shapes until they turn golden brown and crispy. Drain excess oil on paper towels and sprinkle with your favorite seasoning or dip in a sauce of your choice for a delightful Ajab all-purpose flour snack. Enjoy!

In a bowl, mix 1 cup of Ajab mandazi flour and 1/4 cup of sugar. Gradually add 1/2 cup of water and knead the mixture into a soft dough. Roll the dough into small balls and flatten them into disk-like shapes. Heat oil in a pan and fry the mandazi until they turn golden brown. Dust them with some extra Ajab mandazi flour and a sprinkle of sugar for extra flavor. These Ajab mandazi treats are perfect for a sweet snack or dessert.

For a nutritious meal, take 1 cup of Ajab fortified atta mark flour and add 1/2 cup of water. Knead the mixture into a soft dough and let it rest for 15 minutes. Roll the dough into thin circles and cook them on a hot griddle until they puff up and have golden brown spots. Serve these Ajab fortified atta mark rotis with your favorite curry or vegetable dish for a wholesome and fulfilling meal.

In a mixing bowl, combine 1 cup of Ajab Sifted Maize Meal, 2 cups of water, and a pinch of salt. Stir the mixture thoroughly until it's smooth and free of lumps. Heat a non-stick pan over medium heat and pour in the maize meal mixture. Stir continuously as it thickens, reducing the heat as needed to prevent burning. Continue stirring and cooking for about 10-15 minutes until the maize meal is fully cooked and pulls away from the sides of the pan. Serve hot as a porridge or let it cool, then shape it into desired portions and fry them for crispy maize meal cakes. Enjoy your Ajab Sifted Maize Meal creation!

In a mixing bowl, combine 1 cup of Umi All Purpose Home Baking Flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 cup of sugar. In another bowl, whisk together 1 egg, 1/4 cup of melted butter, and 1/2 cup of milk. Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms. Pour the batter into a greased 8x8-inch baking pan and bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool, then slice into squares, and enjoy your homemade Umi All Purpose Home Baking Flour cake!

In a saucepan, bring 2 cups of water to a boil. Gradually whisk in 1 cup of Umi Sifted Maize Meal, stirring continuously to avoid lumps. Reduce the heat to low and let it simmer, covered, for 10-15 minutes, stirring occasionally, until the maize meal has thickened and cooked through. Season with salt to taste and serve hot as a comforting side dish. You can also refrigerate any leftovers and reheat them for another meal. Enjoy your delicious Umi Sifted Maize Meal!

In a mixing bowl, combine 2 cups of Asli Bakers Flour, 1 teaspoon of instant yeast, 1 tablespoon of sugar, and a pinch of salt. Gradually add 1 cup of warm water while stirring to form a dough. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Place it in a greased bowl, cover it with a damp cloth, and let it rise for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes. Bake in the preheated oven for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Let it cool before slicing. Enjoy your homemade bread made with Asli Bakers Flour!

In a mixing bowl, combine 1 cup of Lotus All Purpose Home Baking Flour, 1 teaspoon of baking soda, a pinch of salt, and 1/2 cup of buttermilk. Mix until a smooth batter forms, adding a bit more buttermilk if necessary. Preheat a griddle or non-stick pan over medium heat and lightly grease it. Pour a ladleful of the batter onto the hot griddle to make pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve your fluffy Lotus All Purpose Home Baking Flour pancakes with your favorite toppings, such as syrup, fresh berries, or whipped cream, for a delicious breakfast treat. Enjoy!

Serves 3 Time: 10 minutes INGREDIENTS 1 cup milk 2 eggs ⅛ cup(35g) sugar 1 cup(140g) Ajab Self-raising Flour 1½ tbsp. oil/melted butter Butter/Margarine for cooking When Serving: Whipped cream Strawberries/banana Honey/Maple Syrup METHOD STEP 1 Beat the milk, eggs and the sugar in a bowl and mix. STEP 2 Add Ajab self-raising flour and whisk until fully mixed. It should be thick. STEP 3 Lastly, add the oil/melted butter and mix thoroughly. STEP 4 Heat your pan over medium heat, then add ½tsp margarine/butter and allow to melt. Pour the thick pancake mix using a ladle at the center of the pan and allow to spread evenly to the edge of the pan. STEP 5 Cook for about 2 minutes or until it turns brown on the edges and the top has small holes forming. STEP 6 Turn to cook the second side for about 2 minutes or until browned. The heat should be medium all along. Place on a plate when cooked. STEP 7 Repeat the process until all the pancake mix is over. STEP 8 When serving, serve with a drizzle of honey or maple syrup (where available) and some whipped cream and strawberries. You can also make it more interesting by adding chocolate shavings or sauce.

Serves 3 Time: 30-35 minutes INGREDIENTS 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups Ajab All-purpose Flour, plus more for the pans 1 tablespoon baking powder ½ teaspoon salt 1 ¼ cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 1 ¼ cups whole milk (or ¾ cup heavy cream mixed with ½ cup water) METHOD 1. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. 2. Whisk 3 cups Ajab All-purpose Flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth. 3. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.