When I make cevape buns are mandatory ...
- Put all the dry ingredients in a bowl and mix. Then slowly add water and oil mixing with a mixer on a low speed. When everything is combined, mix the dough on the highest speed for about 5 minutes until the dough becomes smooth and elastic.
- Coat the dough with oil, cover the bowl with plastic wrap and let it rise for about thirty minutes. When the dough rises, mix it and let it rise for another fifteen minutes, mix it again and let it rise again, so the dough should rise 3 times because the more you mix the flakes, the more airy it will be.
- After that, roll out the dough on a well-floured surface (it is very important that there is a lot of flour), knead it and tear off balls the size of an apple and place them on a floured surface. About 24 buns come out of this amount.
- While working with the dough in the oven, place a pizza stone on the lower rack or, if you do not have one, place a large baking tray and turn the oven to the highest temperature to heat it up. It is important that as soon as you turn on the oven, put a stone or pan inside to heat it to prevent the stone from cracking.
- Spread each ball into a bun shape with your hands and cut each one lengthwise and crosswise in 2-3 places and let them rise until the oven heats up.
- When the oven is preheated, do not take the stone out of the oven, but pull it forward a little together with the grill, so that you can put buns on it. I usually put 6 buns.
- Bake the buns for 7-8 minutes or until nicely browned, depending on the oven.
- Put the finished buns in a basket to cool.
- Chilled buns can be frozen.
- **** Since I noticed that in many of my recipes for breads and pastries I get comments related to the amount of water, I must emphasize that these are the quantities I put for the flour I use here in the USA. When preparing the dough you should pay attention to the amount water because it all depends on the type of flour, and the altitude where you live. The same thing happens to me if I change the type of flour that then I have to adjust the amount of water in the recipe as well.