Unleavened buns
Description
The pastry is simple and quick to prepare. Yeast buns aren't very healthy, so I recommend making unleavened buns instead. To make unleavened buns, you don't need yeast or milk—just water and flour, a little olive oil, and you'll get excellent results. The buns may not turn out very thick, but they will be tasty and filling. You can make them smaller in size. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the dough: sift the flour into a bowl, add salt, gradually add warm water, and knead the dough.
- 2
Step 2
The dough will be smooth but firm. Brush it with olive oil, shape into a ball, cover with a lid, and let it rise for 12–14 hours.
- 3
Step 3
The dough should rest in a warm place, preferably in the kitchen near the stove. After 12 hours, you will see small bubbles in the dough. If you knead the dough again, it will no longer be as stiff. The dough will stretch easily.
- 4
Step 4
Dust the table or cutting board with flour, take a small piece of dough and roll it out into thin pancakes.
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Step 5
Heat vegetable oil in a skillet and fry the doughnuts on both sides. You will notice that they quickly set and become covered with bubbles.
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Step 6
Fry for a few minutes until golden brown.
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Step 7
You can serve the ready-made fluffy buns with pâté or even with jam. They turn out to be versatile and go well with any appetizer. I recommend placing them on paper towels before serving to absorb excess oil.