Basics
Phaphatha (pan-fried flatbread)
- Preparation time
- 1 h 30
- Servings
- 6 breads
Ingredients
- Flour — to buy400 g (3 1/4 cups)
- Baker's yeast — to buy7 g (2 1/4 tsp)
- Salt — to buy1 tsp
- Sugar — to buy1 tsp
- Water — to buy250 ml (1 cup)
- Neutral oil — to buy1 tbsp
Preparation
In a large bowl, mix the flour, salt and sugar. Crumble the baker''s yeast into a little of the warm water taken from the 250 ml, and let it rest for 5 minutes until it foams slightly.
Pour the activated yeast and the rest of the warm water into the flour, mix, then knead for 8 to 10 minutes until you get a soft, elastic dough that pulls away from the sides of the bowl.
Shape into a ball, brush with a little oil, cover with a damp cloth, and let rise for 45 minutes to 1 hour in a warm spot, until doubled in size.
Punch down the dough by folding it onto itself, then divide it into 6 equal pieces.
Flatten each piece by hand or with a rolling pin into a disc about 1 cm thick.
Heat a heavy-bottomed pan (or griddle) over medium heat, with no fat.
Cook each phaphatha for 4 to 5 minutes per side, pressing the edges lightly with a spatula, until golden spots appear and the bread sounds hollow when tapped.
Wrap the cooked phaphatha in a clean cloth to keep them soft, and serve warm as a side.