Begin by making the dough. In a large bowl, whisk together the flour, salt, and sugar. Gradually add the lukewarm water, mixing with your hands until a dough starts to form. I've learned that adding water slowly is key to preventing a sticky dough. Knead the dough on a lightly floured surface for about 10 minutes until it's smooth and elastic. The kneading is a crucial step that develops the gluten, giving the dough its stretchy texture, which is vital for the thin layers of the Zanzibar pizza.

Divide the dough into four equal portions. Roll each into a ball, then coat lightly with vegetable oil. This prevents a crust from forming on the dough as it rests. Cover with a damp cloth and let them rest for at least 30 minutes. The resting period allows the gluten to relax, making the dough easier to stretch later on.

While the dough rests, prepare your fillings. For the meat filling, mix the ground beef with the onion, green bell pepper, tomato, cilantro, and spices. I've found that letting this mixture sit for a few minutes allows the flavors to meld together beautifully.

Once the dough has rested, it's time to stretch it. This is where I initially struggled, often ending up with holes. The trick is to use your fingertips to gently press and stretch the dough from the center outwards, rotating it as you go. Aim for a thin, almost translucent layer, about 12 inches in diameter. If the dough tears, don't panic; just pinch it back together. The thinness is crucial for achieving the signature flaky layers of the Zanzibar pizza.

Heat a large non-stick skillet over medium heat and add a generous amount of vegetable oil. Carefully lift the stretched dough and lay it in the hot skillet. The dough should sizzle on contact; if it doesn't, the oil isn't hot enough. A hot skillet ensures a crispy base and prevents the dough from becoming soggy.

Crack an egg onto the center of the dough. Spread it gently with the back of a spoon, being careful not to reach the edges. The egg acts as a binder for the fillings and adds richness to the pizza.

Add a quarter of your meat filling on top of the egg, leaving a border around the edges. The first time I made this, I overfilled the pizza, which made it impossible to fold. Less is more here; you want enough filling for flavor, but not so much that it spills out during cooking.

Fold the edges of the dough over the filling, starting with the top and bottom, then the sides, to create a square package. Press down gently to seal the edges. This folding technique is what encases the filling in layers of dough, creating that quintessential Zanzibar pizza texture.

Cook for about 3-4 minutes on one side until golden brown, then flip carefully using two spatulas to cook the other side. The flip is a delicate maneuver; do it confidently and swiftly to avoid the fillings from shifting. Each side should be crispy and cooked through, with a slightly chewy interior.

Remove the pizza from the skillet and let it rest on a paper towel to absorb any excess oil. Repeat the process with the remaining dough and fillings. The resting allows the pizza to cool slightly, setting the layers and making it easier to handle.

Serve the Zanzibar pizzas hot, drizzled with mayonnaise and ketchup, if desired. The creamy mayonnaise and tangy ketchup are not traditional but are my personal touch, adding an extra dimension of flavor that complements the spiced fillings.