Diphaphatha

What we know so far

Diphaphatha (one is a phaphatha) are small, flat, round breads cooked on a dry pan or griddle rather than baked or fried. They are the Botswana breakfast and tea-time bread: split and buttered, spread with jam, or stuffed with chicken livers or a spoon of stew for a ten o'clock snack. The dough is plain flour, baking powder, a little sugar and salt, and milk or water; it takes half an hour from bowl to plate.

The draft was written from 4 published sources and holds 6 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting