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Flatbread from Botswana: Xaxaba Diphaphatha

Flatbread from Botswana: Xaxaba Diphaphatha

Indulge in the delectable world of Diphaphatha, a Botswana specialty that's as delightful as it is simple. Resembling flattened muffins, these circular, stove-cooked breads are a cornerstone of Botswanan cuisine. Crafted from basic pantry staples, Diphaphatha boasts an uncomplicated recipe that anyone can master. The charm lies in its minimalist composition - unadorned by herbs or spices - allowing it to harmonize perfectly with a variety of accompaniments. Traditionally, this flatbread graces breakfast tables or serves as a quick snack. Its flat, circular shape cooks to golden perfection in a frying pan, without the need for added fats.

Part of Diphaphatha's allure is its versatility. While it harmonises superbly with protein-rich stews, locals often relish it alongside a steaming cup of tea or coffee. Picture the scene: the clock strikes 10 am, and the aroma of warm Diphaphatha wafts through the air. It's a common practice to stuff these freshly cooked delights with luscious chicken liver or savory chicken stew, creating a hearty, comforting meal.

Yet, the culinary adventure doesn't stop there. Diphaphatha opens its embrace to a world of spreads and flavours. From the simplicity of jam to the savoury allure of salted butter, these flatbreads are a canvas for culinary creativity. Have you ever considered the indulgence of Nutella? It's a pairing that adds a touch of sweetness to the morning, making breakfast an enjoyable affair.
1 Cup All Purpose Flour / Plain Flour / Maida
1 tsp Baking Powder
Salt to taste
1/2 tsp Sugar
1/4-1/2 Cup Milk (at room temperature)
1/4 Cup Spring Onions Chopped
1 Tbsp Paneer (Cottage Cheese)
1 Tbsp Palak (Spinach)
1 tsp Oil or Butter for Shallow frying


  • In a large bowl add the flour, sugar, salt and baking powder then mix all the ingredients.
  • Add in the vegetables (Spinach, spring onions) and mix. 
  • Add the milk and knead into a semi-soft dough. Remember that the vegetables will release some water, so don't make it too soft as it would separate and be difficult to roll.
  • Cover and let it rest for 15-30 minutes.
  • After resting, roll it into a big circle or rectangle around 1 cm in thickness.
  • Using a cookie cutter cut circles out 
  • Alternatively one can divide the dough into equal size balls and roll each to 2 inch circles and 1 cm thick.
  • Cover and shallow fry them on slow to medium using a minimum oil/butter until brown specks form on it.
  • Serve it warm with your favorite spread.