Phaphatha Flatbreads
Phaphatha flatbreads are pillowy rounds that puff on the griddle, transforming simple pantry staples into something memorable. These South African breads rely on a technique as much as ingredients: the dough needs proper resting time to develop enough air pockets for that distinctive rise. When baking powder hits the hot surface, it creates those characteristic bubbles that make each bite light and slightly crispy at the edges. They're quick enough for weeknight dinners yet substantial enough to anchor any meal.
Instructions
In a stand mixer bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
With the dough hook on low, drizzle in the milk.
Continue to knead until a small ball of dough is formed.
Remove the dough from the bowl, oil the bowl lightly, and return the ball of dough to the bowl.
Cover and set aside to rest for 15-30 minutes.
Divide the ball of dough into 12 portions, in roughly even lumps.
Heat a small amount of oil in a large, flat skillet.
Flatten a ball of dough with your palm and work it into a slightly larger round with the back of your hand, leaving it a thick round about 10cm (4") in diameter.
Place in the hot skillet.
Repeat with as many rounds as will fit in your skillet.
After 3-4 minutes, once the bottom is slightly browned in spots, flip and cook for another 1-2 minutes on the second side..
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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