Diphaphatha

Phaphata is a flattened dumpling that is prepared without the use of water. The dough's composition and preparation procedure are nearly same, but the phaphata's shape is flat and circular, and it is cooked dry in a frying pan. For breakfast or as a snack, phaphatha is commonly taken. It's frequently served with a protein stew because it's so basic. At 10 a.m, nothing beats a hot cup of tea or coffee and a fresh warm phaphatha packed with chicken liver or chicken stew. Despite the fact that it is simply a snack, it is rather full, and I can only eat two stuffed phaphatas in one sitting.

Ingredients:

2 cups all-purpose flour,2 tsp baking powder,1/2 tsp salt,1 tsp white sugar,1/2 cup milk (dairy or non-dairy),1 tbsp butter

Instructions:

• In a large bowl, whisk together flour, baking powder, salt, and sugar.
• Slowly add milk to the flour mixture and stir to combine. Knead for 3 minutes until a soft, smooth dough has formed.
• Cover dough and allow to rest for 15 minutes.
• Dust bench with flour and roll out dough to half a centimeter thick.
• Use a round cookie cutter or bowl with sharp edges to cut rounds, around 8cm in diameter.
• Heat a flat pan over high heat. Add one tablespoon of butter. Once melted, reduce heat to medium.
• Place as many dough rounds as you can fit on the pan and cook for 2 minutes on each side or until they go slightly brown and puffy.
• Leave for a few minutes before slicing in half and serving with your favorite toppings!