I love bread! It’s something that I can’t get enough of. Fried bread, flat bread baked bread, sweet bread, you name it! I have actually tried giving up bread for lent but to no avail. So what does a bread lover do when she runs out of bread and does not feel like going to the store? She bakes! DISCLAIMER: This is not the famous Guyanese plait bread recipe! I have not attempted that yet. I simply took the recipe for fried bakes, modified it a bit by adding some whole wheat flour, excluded the egg and placed the bakes in the oven.
Doing this reminded me of a bread we used to eat in Botswana called diphaphatha(flat cakes). The ingredients are very similar to those used to make bakes; flour, sugar, salt and yeast AND you can either fry the dough to make fat cakes aka magwinya (Botswana) aka vetkoeks (South Africa) or you bake them to make diphaphatha. I love realizing the similarities in the foods and methods of cooking.
(Makes about 10 – 12 bakes)
1½ cups flour
½ cup whole wheat flour
2 tsp baking powder
Pinch of salt
2 Tbs margarine/butter
1 Tbs butter
1 heaped Tbs sugar
Water to mix (about 3/4 cup)
Preheat oven to 350 F
Sift flour, baking powder, sugar and salt into a large bowl
Cut butter/margarine into small chunks and rub into the flour mixture until it resembles breadcrumbs
Add water to make a soft dough. Knead lightly for about 2 – 3 minutes
Place the dough in a lightly greased bowl. Turning the dough once so that the top is lightly greased. Cover dough and set aside for about 30 minutes.
On floured surface roll out dough with rolling pin to about ½ an inch thick
Flour the top of a large drinking glass and use glass to cut circles in the dough (if you would like larger bakes, use rolling pin to roll out the portions a bit more- don’t make too thin)
Place bakes on a parchment paper lined baking sheet
Place bakes in oven and bake for 25 – 30 minutes
Remove bakes from oven and spread a little butter on each
I love these fresh out of the oven with just butter but you can use them anyway you like.