I make buns from this dough, but also small breadcrumbs
- Sift the flour into a larger plastic bowl. Mix a tablespoon of salt into the flour, but at the edges of the bowl. Separate a little warm water (1 dcl), add sugar and yeast and let the yeast rise. Make a small hole in the middle of the flour and pour in the raised yeast, add the yoghurt (room temperature) and oil. Make the dough (I do it with a mixer, spiral extensions), add lukewarm water little by little, not all at once. A small balloon is created in the middle around which I add water and buy flour. Mix for about 10 minutes. The dough is sticky. Cover the dish with a cloth or cling film, and leave on warm to double. After that, beat the dough a little with a food processor, and then leave it to rise again, so it can be repeated one more time. Shake the dough on a floured surface (I usually use graham flour) and mix it with wet hands, because it is sticky. Separate the small "balls" and roll each one in flour, and form them into buns with your hands, 1 cm thick, the thinner the buns, the more they "inflate" when baking. Preheat the oven to the highest temperature, 275 ° C for me, stack the buns on a baking tray, on baking paper, let it rest for a while and bake for a few minutes (I usually bake for 5 minutes) it all depends on the oven, but when it turns yellow you know they are done. From this dose I get 14 buns.
- I make "slaps" from this dough several times, adding corn flour or graham. The procedure is the same, only I bake a little longer, but after a few minutes of baking I reduce the temperature to 200 ° C