Stovetop Bread · Setswana Flatbread
Diphaphatha (Setswana Flatbread)
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Diphaphatha is cooked entirely in a dry, covered pan with no oil or water added while it fries, making it closer to a griddle bread than a fried one.
A soft yeasted dough is shaped into flat rounds and cooked slowly in a covered pan until golden and puffed. Sold warm from breakfast tables and tuck-shops around Gaborone, it's torn by hand and eaten plain with tea or stuffed with chicken liver or stew.
Why it's made this way: Unspiced and unsweetened, diphaphatha was designed to carry other flavours, making it the everyday bread that pairs with almost anything on a Setswana table.
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