Phaphatha Flatbreads
HB-1734 · Hand-built original
SideDivide the ball of dough into 12 portions156 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: flour
Servings:12quantities adjust to match
Ingredients
- 17¾ oz all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 cup milk, warmed, plus more as needed
- Oil, for the pan
Method
- Whisk the flour, baking powder, salt, and sugar in a large bowl.
- Pour in the warm milk and mix to a shaggy dough, then knead on a lightly floured surface for 5 to 7 minutes until smooth and soft, adding a splash more milk if dry.
- Cover and rest the dough for 20 to 30 minutes.
- Divide into 8 equal pieces and roll each into a ball. Roll each ball out into a round about (7 inches) across and ¼ in thick.
- Heat a dry heavy skillet or griddle over medium heat and lightly oil it. Cook each flatbread for 2 to 3 minutes per side, pressing gently, until puffed in spots and golden brown with darker speckles.
- Wrap the cooked flatbreads in a clean cloth to keep them soft and serve warm.
Nutrition (per serving, where published)
156 kcalCalories
4.3 gProtein
33 gCarbs
0.4 gFat
0.1 gSaturates
1.1 gFibre
0.1 gSugars
422 mgSodium
0 mgCholesterol
45 mgPotassium
79 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data