• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I camp in my kitchen
  • Home
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast Recipes » International Breakfast Recipes » Diphaphata/Stove-top Muffins from Xaxaba, Botswana

    Diphaphata/Stove-top Muffins from Xaxaba, Botswana

    Sep 27, 2014 · Modified: Feb 14, 2021 by Priya_Srinivasan ·

    For the alphabet X, since we don’t have any country beginning with X, we decided to cook from any city that starts with X. So, i decided to cook from Xaxaba, Botswana. It is  a landlocked country in Southern Africa, where 70% of the country is taken up by Kalahari Dessert.  Food shares some characteristic with other african cusines, but then they have their unique food too. The Mopa worms, which look much like a caterpillar are a delicacy which are cooked in hot ashes or fried, sauteed!!! Other famous food is ugali, cooked maize flour. 

    What caught my attention is their Diphaphata, pronounced Dee-pa-pat-ta. It is such a quick bread, all you need is an hour,to make and eat them. They are soft, puffy and amazing with some cream cheese. Oh yes, warm diphaphata and some cream cheese, it is heaven and a big glass of Orange juice, will complete your breakfast.
    Source : here
    Ingredients (makes 6 largish breads)

    2 Cups All Purpose flour
    2 teaspoon Baking powder
    ½ teaspoon salt
    1 teaspoon Sugar
    ½ Cup Milk

    Method
    • Take together flour,sugar, salt and baking powder in a bowl. Whisk well to combine. Now slowly add milk to this flour mix and start kneading to make a soft dough.
    • Take the dough to a flat kneading surface, I used my kitchen counter, Knead for 2-3 minutes to get a smooth dough.
    • Keep the dough covered and let it rest for 15 minutes. After the given time, Dust your work surface with flour and start rolling out the dough about ¼inch thick.
    • Using a cookie cutter or sharp bowl cut out roundels about 4-5 inches in diameter from the dough. I made 3 big rounds and 3 small rounds.
    • Heat a flat griddle,when it is hot enough, place 2 diphaphata’s 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.
    • They should well browned on both sides. The bread will puff up well while cooking. Smear oil on the griddle while cooking, to prevent the bread’s from sticking to the pan.
    • Enjoy the bread warm with your favorite spread, I enjoyed my diphaphata, with some warm homemade apricot jam and few with cheese slices.

    Sending this to Come, join us for breakfast, happening @ +srivalli jetti‘s space.
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
       
       An InLinkz Link-up
       
    « Emirati khameer bread/Khamir Bread from UAE
    Vietnamese Banh Bao/Stuffed Steam buns »

    Reader Interactions

    Comments

    1. Priya Suresh

      October 03, 2014 at 8:56 pm

      Very interesting diphaphata, a fabulous muffins to give a try soon.

      Reply
    2. Harini R

      October 04, 2014 at 11:44 pm

      Very interesting flatbread, Priya!

      Reply
    3. Pavani

      October 06, 2014 at 2:48 am

      Very interesting name for the bread. Bread looks amazing.

      Reply
    4. Srivalli

      October 06, 2014 at 6:52 am

      Wow Priya, that's so interesting..you really have got hold of so many breads to make..I have bookmarked so many yaar..very nice efforts!

      Reply
    5. vaishali sabnani

      October 06, 2014 at 10:48 am

      OMG !!..i still cant pronounce that bread name..ha ha…but love its look and texture..amazing!!

      Reply
    6. MySpicyKitchen

      October 06, 2014 at 12:08 pm

      Cool name! Though this bread is cooked on the griddle, inside looks like a English muffin. Nice choice for X

      Reply
    7. Suma Gandlur

      October 09, 2014 at 1:08 am

      Interesting name and interesting stove top muffins.

      Reply
    8. Padmajha

      October 11, 2014 at 12:26 pm

      Looks nice Priya and your description of the bread with cream cheese and OJ makes me drool…

      Reply
    9. Unknown

      October 29, 2014 at 3:46 am

      wow stove top muffins sounds very interesting 🙂 bread looks fantastic dear !!

      Reply
    10. Chef Mireille

      October 30, 2014 at 3:20 am

      love the soft texture of these breads

      Reply
    11. Unknown

      November 05, 2014 at 1:45 am

      Love the texture of the bread.. Looks like english muffin which can also be griddle cooked too.

      Reply
    12. cookingwithsapana

      December 08, 2014 at 10:42 am

      Muffins looks soft inside and crisp outside. Good choice ..

      Reply
    13. Archana

      December 14, 2014 at 3:54 pm

      Love the yum breads. and stove top its a blessing.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    CommentLuv badgeShow more posts

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Newsletter Sign-up

    Get a free e-book containing 5 easy vegetarian recipes.

    Meet the Camper

    Hi, I m Priya Srinivasan, the camper in this kitchen.  Read more.

    Pongal Festival Recipes

    • Thinai Sarkarai Pongal|Foxtail Millet Sweet Pongal
    • Varagu Venpongal | Savory Pongal with Millets
    • Rava Pongal | Semolina Pongal | Sooji Pongal
    • South-Indian Tomato Rice |Thakkali Sadam

    See more

    Soups & Salads

    • Bulgur Salad |Pligourisalata| Vegan Salad
    • Barley Vegetable Soup | How to Make Barley Soup
    • Osaman/Clear Lentil Soup
    • Revithiosoupo|Chickpea Soup – Vegan

    See more

    Sandwich Varieties

    • Capsicum & Paneer Burger
    • Which Sandwich are you going to make today??
    • Feta Cheese And Mint chutney Wrap
    • Strawberry salsa and Labneh Cheese Toast – Toast for Dinner

    See More

    Popular Posts

    • Avaraikkai Poriyal | Broa...
    • Vegetable Sevai | Rice No...
    • Varagu Venpongal | Savory...
    • Eco-friendly Ganesha Idol...
    • Chocolate & Nuts Lad...
    • Ragi Ladoo | Millet Laddu...
    • Venpongal |Khara pongal|H...
    • Karadayan Nombhu Adai | V...
    • How to make Mixed Vegetable Poriyal Kadamba Poriyal | Mixed V...
    • Rava Pongal | Semolina Po...

    My Recent Video

    https://youtu.be/WgvXECsF4m0

    Footer

    ↑ back to top

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    Privacy Policy