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Liphaphatha (Lesothan Bakestone Bread)

Liphaphatha (Lesothan Bakestone Bread) is a traditional Lesothan recipe for a yeasted bread dough that's cooked on a bakestone. The full recipe is presented here and I hope you enjoy this classic Lesothan version of: Lesothan Bakestone Bread (Liphaphatha).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+120 minutes proving)

Serves:

6

Rating:

Tags : Vegetarian RecipesBread RecipesLesotho Recipes

A standard wheat dough is the basis of many Lesothan breads. However, this base dough (made simply with wheat flour, salt and water (occasionally these days sugar is added). However, it can be cooked either by steaming (to make leqebekoane) by baking in a potjie or Dutch oven to prepare bohobe ba polata or flattened and cooked on a bakestone or griddle to make the Liphaphatha of this recipe.

Ingredients:

180-240ml warm water
900g bread flour
60ml (1/4 cup) yeast starter (either sourdough or yeast blended with water and a little sugar)
2 tsp salt

Method:

Mix together the flour with the bread flour, salt and enough warm water to yield a soft dough.

Knead well for about 20 minutes then cover the dough and allow to rise in a warm place for an hour. After this time, knock the dough back then knead once again and divide into balls. Flatten these between your palms to about 2cm (1 in) and arranged on greased baking trays to rise for about 40 minutes, until soft and pillowy.

In the meantime, pre-heat your barbecue or fire. Once hot, add your bakestone or griddle on top of the barbecue. Sprinkle a little flour over your bakestone or griddle. Carefully transfer the breads to the hot surface and cook for between 10 and 15 minutes per side, until cooked and golden brown.

Once cooked, sprinkle the breads with water, wrap in a clean tea towel and allow to steam and soften for 5 minutes before serving.