Breads
Diphaphatha (Basotho Griddle Bread)
Ingredients
- 500 g (4 cups) all-purpose flour, plus extra for dusting
- 7 g (2 1/4 tsp) instant dry yeast
- 1 tsp salt
- 1 tsp sugar
- 300 ml (1 1/4 cups) warm water
- 2 tbsp sunflower oil, plus extra for the griddle
Method
- Mix the flour, yeast, salt and sugar together in the large bowl.
- Add the warm water and oil, and mix to form a soft, slightly sticky dough.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover with the kitchen towel, and leave to rise in a warm place for 45–60 minutes until doubled in size.
- Punch down the dough and divide into 8 equal pieces, shaping each into a ball.
- Roll each ball out into a round about 1 cm (1/2 inch) thick.
- Heat a lightly oiled griddle or heavy frying pan over medium heat.
- Cook each round for 3–4 minutes per side, pressing gently, until golden brown patches appear and the bread sounds hollow when tapped.
- Keep cooked breads wrapped in a clean towel to stay soft while cooking the remainder.
Introduction: Diphaphatha are soft, flat, griddle-cooked breads made from a simple yeasted dough, cooked without an oven on a flat pan or griddle over an open fire — a practical solution in rural highland homes without ovens.
Cultural Background: Diphaphatha are soft, flat, griddle-cooked breads made from a simple yeasted dough, cooked without an oven on a flat pan or griddle over an open fire — a practical solution in rural highland homes without ovens. They are torn and used to scoop up stews, or eaten simply with butter and jam for breakfast.
Tips: Keep the heat at medium — too high and the outside will burn before the inside cooks through. Wrapping finished breads in a towel keeps them soft and pliable while the rest cook.
Variations: A little sorghum flour is blended into the dough in some rural households for a heartier flavour. Some cooks add a small knob of butter to the dough for extra richness. Already vegetarian and vegan as written.
Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm briefly on a dry griddle or in a dry pan for 30–60 seconds per side.
FAQs:
Q: Do I need an oven for this bread?
A: No — that is exactly the point of diphaphatha; it is cooked entirely on a stovetop griddle or pan.
Q: Can I freeze the breads?
A: Yes, once cooled they freeze well for up to 2 months; thaw and warm on a griddle before serving.
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