Phaphatha Flatbreads
Phaphatha Flatbreads from Botswana. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 6 min
- Total
- 56 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Phaphatha Flatbreads is listed as side from Botswana. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour500 g
- Baking Powder15 ml
- Salt7.4 ml
- Sugar9.9 ml
- Milk237 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a stand mixer bowl, combine the dry ingredients: flour, baking powder, salt, and sugar. With the dough hook on low, drizzle in the milk.
Step 2
Continue to knead until a small ball of dough is formed. Remove the dough from the bowl, oil the bowl lightly, and return the ball of dough to the bowl.
Step 3
Cover and set aside to rest for 15-30 minutes. Divide the ball of dough into 12 portions, in roughly even lumps.
30 minStep 4
Heat a small amount of oil in a large, flat skillet. Flatten a ball of dough with your palm and work it into a slightly larger round with the back of your hand, leaving it a thick round about 10cm (4") in diameter.
Step 5
Place in the hot skillet. Repeat with as many rounds as will fit in your skillet.
Step 6
After 3-4 minutes, once the bottom is slightly browned in spots, flip and cook for another 1-2 minutes on the second side.
6 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Phaphatha Flatbreads take?
56 min all in — 20 min prep, 6 min cook, 30 min rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
How much sugar?
2 tsp of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.