Airy buns or flatbreads, whatever
If you thought you couldn't make buns like the ones in the photos at home, you're wrong. I've read various recipes many times, but I can't seem to make them. And so, I finally made it airy buns.
Nothing complicated. What's more, the preparation for airy buns is very simple.
Airy buns, ingredients:
- 5 g of fresh yeast
- 250 ml of warm water
- 1/2 teaspoon of sugar
- 350 g flour
- 2-3 pinches of salt
Airy buns, preparation:
- Dissolve yeast and sugar in water, add flour and salt.
- Beat the dough with a mixer (dough attachments).
- This dough is soft and it is not convenient to knead it with your hands.
- Wrap the container well and keep it in a warm place.
- When it has doubled in size, knead it and shape it into buns.
- Bake them in a heated oven at 250 degrees for about 10 minutes.
I let the dough rise several times. As many times as it grew, I moved it as many times.
I didn't knead it with my hands but with a fork because the dough is sticky.
I shaped the buns in a deep plate. I sprinkled the bottom of the plate with flour, poured the dough, sprinkled it with flour again, then shaped the buns, which I arranged in a baking sheet lined with baking paper.
I advise you to make buns 1-1,5 cm thick. The thinner the dough, the airier the buns will be.
Some say they are called buns, some call them flatbreads. What is the correct name and what is not, I don't think it matters.
There is also a controversy on the topic of ajvar - what is real ajvar and what is not. Apparently, I like "crooked" recipes because I don't follow some expected rules.
Kristina Gašpar, blog Domačica za vas >>>
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