Xaxaba Diphaphata (Flatbread from Botswana)

 

Xaxaba Diphaphata is a flatbread or stove top muffins from Botswana. This muffins are done using minimum ingredients and can be done within 30 minutes. They can be enjoyed in Breakfast, Snack or as a side to your main Course meals.

Xaxaba Diphaphata (Flatbread from Botswana)

 

So this letter was really making me go crazy. It was really getting difficult to find a bread with X. There is no country too starting with X, so was not able to use that too. So I finally hopped on to Srivalli’s blog, who has designed this series of A-Z International flatbreads and she has already done International Flatbreads. So I simply shortlisted and followed her recipe. Reading the description on her blog, I saw that we can add vegetables like spring onion and mushrooms in this. So I modified her recipe and added some spring onions and some mashed paneer and palak mix (I was preparing another dish from this). The end result was a nice and a colorful stove top muffins or flatbread. I simply enjoyed this as is with a mix of tomato ketchup and red chilly sauce.

 

 

 

Xaxaba Diphaphata (Flatbread from Botswana)

 

 

Xaxaba Diphaphata (Flatbread from Botswana)

 

 

 

5 from 3 votes
Xaxaba Diphaphata (Flatbread from Botswana)
Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
Total Time
20 mins
 

Xaxaba Diphaphata a Flatbread or a stove top muffin from Botswana is pan fried, with minimum ingredients.

Course: Appetizer, Breakfast, Main Course, Snacks
Cuisine: Botswana
Keyword: FlatBread, Muffins, Stove Top
Servings: 4 pieces
Ingredients
  • 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
Instructions
  1. In a large bowl add the flour, sugar, salt and baking powder. Mix everything.

  2. Add in the vegetables and give a quick mix. 

  3. Add in the milk and make a semi soft dough. Remember that the vegetables will release some water, so do not make a very soft dough as it would be difficult to roll.

  4. Cover and let it rest for 15-30 minutes.

  5. After resting, roll it into a big circle or rectangle around 1 cm in thickness.

  6. Using a cookie cutter cut roundels .

    Xaxaba Diphaphata (Flatbread from Botswana)
  7. Alternatively one can divide the dough into equal size balls and roll each to 2 inch circles and 1 cm thick.

  8. Cover and shallow fry them on slow to medium using a minimum oil/butter until brown specks form on it.

  9. Serve it warm with your favorite spread.

Recipe Notes

One can either skip or add different vegetables of choice

 

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

F-Farinata Genovese : Ligurian Chickpea Flatbread

G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)

I – Injera (Ethiopian FlatBread)

J-Jamaican FlatBread – Bammy

K-Knäckebröd – Swedish Multi-Seed Crispbread

L- Lachuch (Yemenite FlatBread)

M-Manakish Za’atar (Levantine Flatbread)

N-Noni Afghani (Afghan Flatbread)

O-Omani Maldouf – A FlatBread made with Dates

P- Potato Apple Bread

Q-Qistibi

R-Rye Flatbread (Icelandic)

S-Syrian Pita Bread

T-Tiganopsomo – The Greek version of fried bread

 

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

 

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Xaxaba Diphaphata (Flatbread from Botswana)

 

 

 

Sending this to: 

Day 24- International Flat Breads – Letter X

 

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