Breads
Diphaphatha
Ingredients
- - 500 g (4 cups) plain flour
- - 10 g (2 tsp) baking powder
- - 5 g (1 tsp) salt
- - 15 g (1 tbsp) sugar
- - 300 ml (1 1/4 cups) lukewarm water
- - 30 ml (2 tbsp) vegetable oil, plus extra for frying
Method
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Add the water and 30 ml oil, mixing to form a soft dough.
- Knead for 5 minutes until smooth, then cover with a towel and rest for 30 minutes.
- Divide the dough into 6-8 equal portions and roll each into a ball, then flatten with a rolling pin into rounds about 1 cm (1/2 in) thick.
- Heat a lightly oiled frying pan or griddle over medium heat.
- Fry each flatbread for 3-4 minutes per side, pressing down gently, until golden brown patches appear and the bread is cooked through.
- Stack the cooked flatbreads under a clean towel to keep warm and soft while frying the remainder.
Introduction: Diphaphatha are soft, slightly chewy flatbreads, fried rather than baked, that appear regularly at Setswana breakfasts and light meals.
Cultural Background: Diphaphatha are soft, slightly chewy flatbreads, fried rather than baked, that appear regularly at Setswana breakfasts and light meals. Quicker to prepare than yeasted loaves, they are especially popular for feeding large family gatherings, and are traditionally torn by hand and enjoyed alongside tea or a savoury filling.
Tips: Keep the heat at medium; too hot and the outside will burn before the inside cooks through. Resting the dough for the full 30 minutes makes it easier to roll and gives a softer finished bread.
Variations: Add a handful of finely chopped spring onion to the dough for a savoury variation. Brush lightly with butter as soon as they come off the pan for extra richness. Naturally vegan as written.
Storage: Store in an airtight container or wrapped in foil at room temperature for up to 2 days.
Reheating: Warm in a dry frying pan over low heat for 1-2 minutes per side, or wrap in foil and heat in a 150C (300F) oven for 10 minutes.
Nutrition: Approx. per serving (1 flatbread): 260 kcal, 6 g protein, 46 g carbohydrates, 6 g fat, 2 g fibre.
FAQs:
Q: Can diphaphatha be made without a rolling pin?
A: Yes, simply press the dough out gently with your hands into an even round if a rolling pin is not available.
Q: Why is my flatbread tough?
A: Over-kneading or skipping the resting time can lead to a tougher bread; make sure the dough rests fully before rolling and cooking.