Phaphatha Flatbreads
Soft, thick skillet flatbreads made from a simple yeasted-free dough and cooked until lightly browned.
- 50 min
- 250 kcal
- Vegetarian
- Bread
- Side dish
Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.
Ingredients
For 6 servings
Tap what you already have.
Steps
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Step 1:
In a stand mixer bowl, combine the flour, baking powder, salt, and sugar.
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Step 2:
With the dough hook on low, drizzle in the milk.
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Step 3:
Continue kneading until a small ball of dough forms.
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Step 4:
Remove the dough from the bowl.
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Step 5:
Lightly oil the bowl.
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Step 6:
Return the dough ball to the bowl, cover, and set aside to rest for 15–30 minutes.
15–30 min -
Step 7:
Divide the dough ball into 12 roughly even portions.
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Step 8:
Heat a small amount of oil in a large, flat skillet.
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Step 9:
Flatten one dough ball with your palm, then work it into a slightly larger round with the back of your hand.
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Step 10:
Keep the round thick and about 10 cm (4 inches) in diameter.
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Step 11:
Place the round in the hot skillet and repeat with as many rounds as will fit.
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Step 12:
After 3–4 minutes, when the bottom is lightly browned in spots, flip and cook the second side for another 1–2 minutes.
3–4 min
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