Xaxaba Diphaphata ~ Flatbread from Botswana

Xaxaba Diphaphata

Xaxaba Diphaphata is a flatbread or stove-top Muffins from Xaxaba, Botswana. These quick bread are easy to make, with just handful of ingredients for a filling breakfast.

As expected with the alphabet, it was quite tough finding a flatbread starting with X. From the beginning I had this Diphaphata from Xaxaba, Bostswana bookmarked. Priya had done this for a previous marathon and this has been on my list.

However, the confusion came about when I came across another recipe, where the writer from Africa had modified the same recipe to include other ingredients blended with the dough and made a flatbread. I was very keen on making that for my series. That recipe called for spring onions, mushrooms and feta cheese added to the dough and made as a flatbread. Very much like our own parathas.

Somehow I kept postponing this dish to the very last day. Buy a bunch of spring onions every week, letting it wilt and having a bob of paneer always saved, either using it for something or letting it just sit. I don’t know why I delayed so much in making this. Maybe the thought of mixing everything to the dough was pushing me off.

Whatever it was, I finally made this in my rush morning hour, aberrating myself for not realising that the simpler version hardly even takes time to get done. It took all of 15 mins to get done. And for this, so many things got wasted in the process. Maybe someday I will make the spring onion and feta mix for some other series.

For now, I have this stove top muffin style flatbread. Konda baked a cake yesterday, it naturally had to be a chocolate one. She used dark chocolate and it was so sinfully dark chocolate. She was on the phone all through the process and I was explaining the scientific aspect of baking. I really get a kick explaining things with a science angle and see the results.

She waited patiently for me to return before cutting the cake as I had to do the ganache for her. She decked up the cake as per her ideas, her father was over the moon seeing his little girl baking. I said I started my journey with baking too, so I was happy she has done the same. Since the time she started exhibiting her culinary skills, he has been proud saying his daughter has inherited our family skills. Well such expert grandmoms, it can’t be otherwise right!

Anyway back to the recipe, I added Apricot jam, which still needs to be used up and the fact that it looks pretty in pictures. Konda refused to eat that said she likes mixed jam better. This was our breakfast along with a slice of chocolate cake. Heavenly right!

So I had to use the city name for X in this A to Z International Flatbreads. If you are interested to know what’s X for Street Food, Check my other space.

Xaxaba Diphaphata

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
N for Nicaraguan Quesillo
O for Obi Non
P for Podpłomyki
Q for Qutab
R for Roat
S for Sheermal
T for Torta Al Testo
U for Ukkarisida Akki Rotti
V for Vastad Rotti
W for Warqi Paratha
How to make Xaxaba Diphaphata Step By Step Pictures for making Xaxaba Diphaphata

How to make Xaxaba Diphaphata 2 How to make Xaxaba Diphaphata 1 Flatbread from Xaxaba

Xaxaba Diphaphata ~ Flatbread from Botswana

2 Cups All Purpose flour
2 tsp Baking Powder
1/2 tsp salt
1 tsp Sugar
1/2 Cup Milk

In a wide bowl take the flour, sugar, salt and baking powder. Mix well and then slowly add milk to combine to form a dough.
Knead for 5 to 7 mins until you get a soft dough.
Cover and let it rest for 15 mins.
When ready to roll out, divide the dough into equal balls and roll out to 1 /4 inch roundels.
Heat a griddle and cook the diphaphatas on the hot pan, reduce the heat to medium let it cook for minutes on one side, flip and cook the other side too for another 2 minutes.
When it browns on both sides, apply oil/butter and remove.
Enjoy the bread warm with your favourite spread.

Diphaphata

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Xaxaba Diphaphata ~ Flatbread from Botswana
Xaxaba Diphaphata is a flatbread or stove-top Muffins from Xaxaba, Botswana. These quick bread are easy to make, with just handful of ingredients for a filling breakfast.
Xaxaba Diphaphata
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Cuisine Botswana
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Course Breakfast
Cuisine Botswana
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Xaxaba Diphaphata
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a wide bowl take the flour, sugar, salt and baking powder. Mix well and then slowly add milk to combine to form a dough.
  2. Knead for 5 to 7 mins until you get a soft dough.
  3. Cover and let it rest for 15 mins.
  4. When ready to roll out, divide the dough into equal balls and roll out to 1 /4 inch roundels.
  5. Heat a griddle and cook the diphaphatas on the hot pan, reduce the heat to medium let it cook for minutes on one side, flip and cook the other side too for another 2 minutes.
  6. When it browns on both sides, apply oil/butter and remove.
  7. Enjoy the bread warm with your favourite spread.

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12 comments

  1. Excellent flatbreads to have for a breakfast or else for an evening snack. And this stove top cooked flatbreads looks fabulous to kick start a day with. Konda rocks Valli and indeed she baked prefectly her first chocolate cake with your amazing guidance and support. Kudos to you both.

  2. Xaxaba looks so soft and it must be delicious with jam . Perfect flatbread for morning under 15 mins. Btw i have seen the cake when you shared on Instagram itself, Konda has amazing skills and she decorated it so well.

  3. The flatbread looks very soft and spongy..must have been a treat with that jam. Even I am like you, keep things saved and finally realize no time!..but instead of wasting I freeze.
    I saw the chocolate cake on Insta..loved it, must say Konda is going to follow your footsteps, and all father’s are over the moon when their daughter’s cook or bake..how nice.big hug to her.

  4. I know, even for some recipes I keep pushing them irrespective of their simplicity and taste. This bread with apricot jam sounds interesting and that cake is so sinful. Glad your daughter is getting all your baking skills. 🙂 Big hugs and wishes to her.

  5. That is a very interesting flatbread from Botswana. Looks soft, fluffy and with that apricot jam must have tasted delicious. You must be so proud of your daughter — chocolate cake is not an easy feat. You are a great teacher 🙂

  6. Finding a recipe for X is always a pain. And you have a wonderful choice. The bread with the apricot jam looks so good Valli. And it is such a proud moment for every parent when kids carry on what we do. The chocolate cake looks fantastic Valli. Kudos to Konda..

  7. Diphaphata look so soft and fluffy. Easy to make a a lovely breakfast dish with jam. Kudos on coming up with a flatbread beginning with X. I can imagine the happiness you and your husband must have experienced when your daughter baked the cake. I remember when my daughter baked her first cake… I was sooo proud of her.

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