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)

 

 

 

Xaxaba Diphaphata (Flatbread from Botswana)

Xaxaba Diphaphata (Flatbread from Botswana)

Xaxaba Diphaphata a Flatbread or a stove top muffin from Botswana is pan fried, with minimum ingredients.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Breakfast, Main Course, Snacks
Cuisine: Botswana
Keyword: FlatBread, Muffins, Stove Top
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 20 minutes
Servings: 4 pieces
Author: Renu Agrawal-Dongre

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

  • In a large bowl add the flour, sugar, salt and baking powder. Mix everything.
  • Add in the vegetables and give a quick mix. 
  • 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.
  • 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 roundels .
    Xaxaba Diphaphata (Flatbread from Botswana)
  • 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.

Notes

One can either skip or add different vegetables of choice
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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

 

 

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Xaxaba Diphaphata (Flatbread from Botswana)

 

 

 

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Day 24- International Flat Breads – Letter X

 

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