Sides · South African

Phaphatha Flatbreads

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 23, 2026

These thick, soft South African flatbreads cook right in a skillet, no oven required. They come together with pantry basics and just a short rest, so you can have warm, fresh bread on the table in under an hour. They are perfect for scooping up stews or spreading with butter.

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Phaphatha Flatbreads

Why you'll love this

  • No oven needed, just a skillet.
  • Made from basic pantry staples.
  • Soft and thick, perfect for mopping up stews.
  • Ready start to finish in under an hour.

EveryDayMeal recipe

Phaphatha Flatbreads

Prep
15m
Cook
25m
Total
55m
Serves
12
Level
Easy

Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 teaspoons granulated sugar
  • 1 cup milk
  • as needed oil, for the bowl and skillet

Equipment

  • Stand mixer with dough hook
  • Large flat skillet
  • Clean bowl
  • Kitchen towel

Instructions

  1. In the bowl of a stand mixer, stir together the flour, baking powder, salt, and sugar so the leavening and seasoning are evenly spread through the flour.
  2. Fit the mixer with the dough hook and turn it to low, then slowly drizzle in the milk so the flour hydrates gradually instead of clumping.
  3. Keep kneading until the mixture pulls together into a smooth ball that cleans the sides of the bowl, about 4 to 5 minutes. If it feels dry, add milk a tablespoon at a time.
  4. Lightly oil a clean bowl, set the dough ball inside, cover it, and let it rest 15 to 30 minutes so the dough relaxes and is easier to shape.
  5. Divide the dough into 12 roughly equal pieces and roll each into a ball.
  6. Heat a thin film of oil in a large flat skillet over medium heat. Flatten a ball with your palm, then press it out with the back of your hand into a thick round about 4 inches across. Add it to the hot skillet along with as many as fit comfortably.
  7. Cook for 3 to 4 minutes, until the bottom is spotted golden brown, then flip and cook 1 to 2 minutes more until the second side is browned and the bread is cooked through.

Tips from the kitchen

  • Keep the heat at medium so the outside browns at the same pace the inside cooks through. Too hot and you get raw centers.
  • Do not roll these thin. The charm of phaphatha is a thick, soft, pillowy crumb.
  • Keep cooked breads warm under a clean towel while you finish the rest of the batch.

Estimated nutrition per serving: 180 cal · 5g protein · 35g carbs · 2g fat

Make it your own

  • Swap half the milk for water for a slightly lighter crumb.
  • Stir in a pinch of garlic powder or dried herbs for a savory twist.
  • Brush the warm breads with melted butter for extra richness.

Storing & make-ahead

Store cooled flatbreads in an airtight bag at room temperature for up to 2 days or refrigerate up to 4 days. Warm them in a dry skillet or microwave for a few seconds to soften. They also freeze well for up to 2 months.

Good to know

Can I make these without a stand mixer?
Yes. Mix the dry ingredients in a bowl, stir in the milk with a spoon, then knead by hand for about 5 minutes until smooth.
Why is my dough too sticky?
Flour amounts vary, so add a tablespoon of flour at a time while kneading until the dough is soft but no longer sticks to your hands.
Can I use a nondairy milk?
Absolutely. Any unsweetened plant milk works fine and will not change the texture much.
How do I know they are done?
Both sides should be spotted golden brown and the bread should feel set and spring back lightly when pressed.

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