Diphaphatha (Botswana Flat Cakes)
In short: Thick, soft flatbreads made from a simple yeast dough and cooked on a dry pan, an everyday Botswana bread for stew, tea or butter and jam. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 35 min
- Resting
- 1 h 15 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Diphaphatha, or flat cakes, are everyday breads in Botswana, cooked in a pan, over coals or even boiled with meat. This version uses a soft yeast dough, patted into thick rounds and cooked on a dry skillet until it puffs and the surface is dotted with golden spots. The bread is chewy and slightly sweet, good for scooping up stew, dunking in tea or eating with butter and jam. It needs no oven.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water and 1 tablespoon of the oil and mix to a soft dough.
- Knead on a lightly floured surface for 8 minutes, until smooth and elastic. Put the dough in an oiled bowl, cover and leave in a warm place for about 1 hour, until doubled.
- Divide the dough into 8 pieces and roll each into a ball. Cover and rest for 15 minutes.
- Pat or roll each ball into a round about 12 cm (5 in) wide and 1 cm (3/8 in) thick. Dust lightly with flour so they do not stick.
- Heat a heavy, dry skillet over medium heat. Cook the cakes two at a time, 4 to 5 minutes per side, until puffed and golden brown with darker spots and cooked through. Lower the heat if the surface browns too fast.
- Brush the hot cakes with the remaining oil and wrap them in a clean kitchen towel for 5 minutes so they stay soft. Serve warm.
Tips
- Cook on medium heat. If the pan is too hot, the outside burns before the center is done. A heavy cast-iron pan holds an even heat best.
- For a richer, crisper flat cake, shallow-fry in a thin film of oil. Store cooled cakes in a bag for a day and reheat them in a dry pan or toaster.
Questions and answers
What are diphaphatha?
They are Setswana flat cakes made from a simple flour dough and cooked in a pan or on hot coals. They are eaten with stew, tea or butter.
Can I make diphaphatha without yeast?
Yes. Replace the yeast with 2 teaspoons of baking powder, skip the rising, and rest the dough for 20 minutes. The cakes will be denser.
How do I keep flat cakes soft?
Wrap the hot cakes in a clean kitchen towel as they come off the pan. The trapped steam keeps them soft.
How long does it take to make Diphaphatha (Botswana Flat Cakes)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Diphaphatha (Botswana Flat Cakes)?
About 260 kcal per serving, with 7 g of protein, 49 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 49 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
