Xaxaba Diphaphata is a flatbread or stove-top Muffins from Xaxaba, Botswana. These quick bread are easy to make, with just a 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, Botswana 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 into the dough was pushing me off.
Whatever it was, I finally made this in my rush morning hour, aberrating myself for not realizing 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 stovetop 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!
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
Step By Step Pictures for making Xaxaba Diphaphata
Xaxaba Diphaphata ~ Flatbread from Botswana
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.
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87