Sides · South African

Phaphatha Flatbreads

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 18, 2026

These thick little pan-fried flatbreads come together with pantry basics and no yeast, which means no long waits. They cook up soft in the middle with lightly golden, slightly crisp spots on the outside. Serve them warm alongside stews, soups, or anything with a good sauce to mop up.

Jump to recipe
Phaphatha Flatbreads

Why you'll love this

  • Just five simple ingredients from the pantry.
  • No yeast and no long rise, ready in under an hour.
  • Soft inside with lightly crisp, golden spots.
  • Perfect for scooping up stews and saucy dishes.

EveryDayMeal recipe

Phaphatha Flatbreads

Prep
15m
Cook
25m
Total
55m
Serves
6
Level
Easy

Ingredients

  • 4 cups (about 1 pound) all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 2 teaspoons granulated sugar
  • 1 cup milk
  • a few teaspoons neutral oil, for the skillet

Equipment

  • Stand mixer with dough hook
  • Large flat skillet
  • Clean kitchen towel

Instructions

  1. In the bowl of a stand mixer, whisk together the flour, baking powder, salt, and sugar so the leavening and salt are evenly distributed through the flour.
  2. Fit the mixer with the dough hook and, running it on low speed, slowly drizzle in the milk. Adding it gradually keeps the dough from getting sticky in patches.
  3. Keep kneading on low until the mixture pulls together into a smooth, soft ball, about 3 to 5 minutes. If it feels dry and crumbly, add milk a tablespoon at a time.
  4. Lightly oil the mixing bowl, return the dough to it, cover with a towel, and let it rest for 15 to 30 minutes. This relaxes the dough so it shapes easily without springing back.
  5. Divide the dough into 12 roughly even 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 as many as fit without crowding.
  7. Cook undisturbed for 3 to 4 minutes, until the underside is speckled golden brown, then flip and cook 1 to 2 minutes more until the second side is browned and the flatbread feels set in the center. Repeat with the rest.

Tips from the kitchen

  • Keep the heat at medium. Too hot and the outside browns before the middle cooks through.
  • Press the rounds thick (not thin like a tortilla) for that soft, fluffy center.
  • Stack finished flatbreads under a clean towel to keep them warm and soft while you cook the rest.

Estimated nutrition per serving: 270 cal · 8g protein · 54g carbs · 2g fat

Make it your own

  • No stand mixer? Mix and knead by hand until smooth, about 5 minutes.
  • Swap the milk for water or a plant based milk to make it dairy free.
  • Add a pinch of extra salt or a little garlic powder to the dry mix for savory flatbreads.

Storing & make-ahead

Store cooled flatbreads in an airtight container or zip top bag at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat in a dry skillet or a warm oven to bring back softness. They also freeze well for up to 2 months.

Good to know

Can I make the dough ahead?
Yes. Mix the dough, cover, and refrigerate for up to a day. Let it sit at room temperature for about 20 minutes before shaping and cooking.
Why are my flatbreads tough?
Usually too much flour or over-kneading. Aim for a soft dough and stop mixing once it comes together smoothly.
Can I bake these instead of pan-frying?
Pan-frying gives the classic golden, slightly crisp exterior, but you can bake them at 425 degrees F on a hot sheet pan for about 10 to 12 minutes if you prefer.
How do I know they're done?
Both sides should be speckled golden brown and the center should feel set, not doughy, when pressed.

Related recipes