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Xaxaba Diphaphata (Flatbread from Botswana)

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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
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Course: Appetizer, Breakfast, Main Course, Snacks
Cuisine: Botswana
Keyword: FlatBread, Muffins
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 20 minutes
Servings: 4 pieces
Author: Renu Agrawal-Dongre


  • 1 Cup All Purpose Flour / Plain Flour / Maida
  • 1 teaspoon Baking Powder
  • Salt
  • 1/2 teaspoon 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 teaspoon Oil or Butter for Shallow frying


  • 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.


One can either skip or add different vegetables of choice
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.


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


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



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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Recipe Rating

Sandhya Ramakrishnan

Tuesday 23rd of October 2018

I am in love with this recipe. Looks so delicious and with that greens added in, this is a great way to begin the day. The texture of the bread is amazing.


Monday 22nd of October 2018

my god I just love this flatbread Renu, you made it so nicely. bookmarking this bread as I am sure with spring onion it will definitely taste awesome.

Padmajha PJ

Tuesday 16th of October 2018

Where do you find such unique and new recipes! The brad looks great and the inside looks so fluffy and nice!

Mayuri Patel

Monday 15th of October 2018

Lovely pick for letter X Renu, like your version of the savory Xaxaba Diphaphata. The name is quite a tongue twister.

Srivalli Jetti

Friday 12th of October 2018

Oh you have got it done so well Renu, the texture looks amazing..So glad you tried a different stuffing than what I had done..good pick.