Diphaphata (Stove Top Muffins)
This recipe is from "Extending the Table: Recipes and Stories from Argentina to Zambia". This particular recipe is from Botswana. Typically diphaphata (pronounced dee-pah-PAH-tah) is made with yeast, but this baking powder method is also common. I really liked the taste of these muffins. They taste like a cross between biscuits, English muffins, and a chewy bread. The recipe is presented as written in the cookbook, with my (notes) after having made a batch.
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READY IN: 45mins
SERVES: 4-6
YIELD: 8-12 muffins
UNITS: US
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DIRECTIONS
- Knead everything together to a rollable dough. (The dough will be very stiff. You might have to add some more liquid to get your dough to come together. I ended up using 2/3 cup milk for a half batch.).
- Flatten with hands or rolling pin. (Get the rolling pin. I'm telling you this stuff is STIFF!).
- Cut into 3-4 inch circles. (No, it doesn't say how flat to roll it. I made mine about 1/4 " thick. You don't want it to be too thick, or the center won't get cooked.).
- Place heavy frypan over low heat. (I ended up having to turn mine up to medium, medium low.) Sprinkle with flour or spray with cooking spray to keep dough from sticking. Place bread circles in pan and brown on both sides, about 10 minutes each side. (Once I got the temperature right, this was accurate, but on low the circles weren't browning at all even after almost 30 minutes. I was able to get all 5 that I cut from a half batch into my pan at once, and they do not puff sideways, so it is okay to put them right next to each other.).
- These muffins puffed up to nearly 4 times their original height, with a dense chewy interior. It's a very plainly flavored bread, but it was good.
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