Diphaphata Stove Top Muffins
Discover the irresistible charm of Diphaphata Stove Top Muffins, a traditional Botswanan bread that's delightfully simple to make and utterly versatile. These soft, pillowy rounds are crafted with pantry staples like all-purpose flour, yeast, and butter, then cooked to golden perfection on the stovetop—no oven required! Ready in just under an hour, including rise time, these muffins boast a slightly crisp exterior and a tender, fluffy interior that pairs beautifully with both sweet and savory accompaniments. Whether served warm with butter and jam for breakfast or alongside hearty stews and grilled meats, diphaphata is sure to become a go-to comfort bread in your kitchen. Perfect for busy weeknights or as a quick bread option, this recipe is a must-try for lovers of homemade breads and global culinary delights.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 1 teaspoon Instant dry yeast
- 250 milliliters Warm water
- 125 milliliters Milk
- 2 tablespoons Butter, melted
- 1 tablespoon Oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and instant dry yeast. Mix well.
In a separate bowl or jug, combine the warm water, milk, and melted butter. Ensure the mixture is warm to the touch but not hot, as extreme heat can kill the yeast.
Gradually pour the liquid mixture into the dry ingredients while stirring with a wooden spoon or your hands. Mix until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour, but avoid adding too much, as it may toughen the muffins.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and leave it to rest in a warm place for about 1 hour, or until the dough doubles in size.
Once the dough has risen, punch it down to release any air pockets. Divide the dough into 8 equal portions and shape each portion into a flat disc about 1 cm thick and 8–10 cm in diameter.
Heat a large, non-stick frying pan or cast-iron skillet over medium-low heat. Lightly grease the pan with a small amount of oil or butter.
Place a few muffins in the pan, ensuring they don't touch each other. Cover the pan with a lid and cook for 5–7 minutes on one side or until golden brown.
Flip the muffins and cook the other side for another 5–7 minutes, covering the pan again. Adjust the heat as necessary to avoid burning while ensuring the muffins cook through evenly.
Remove the muffins from the pan and repeat with the remaining dough portions.
Serve the diphaphata warm, either plain or with your choice of butter, jam, or any accompaniment. They also pair wonderfully with savory dishes like stews or grilled meats.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 32.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 236 mg | 18% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
