These baby buns have a name! Batboots - Moroccan mini-cakes, fluffy and airy inside, somewhat reminiscent of Greek pita, but still differ in size and method of preparation.
Cooking is disgustingly simple: right in the pan no oil added… By the way, it is not recommended to use the oven for baking them: the buns will come out not so porous.
Buns made according to this recipe can be used as bases for sandwiches and just instead of bread, and they are also good for fasting!
- 350 g flour
- 0.5-1 tsp salt
- 250 ml water
- 1 tsp dry yeast
- Mix yeast with sifted flour, add salt (the amount depends on your taste preferences), pour in warm water. Knead the dough into an elastic dough that won't stick to your hands.
- Divide the lump of dough into 2 parts, each of which is rolled into a layer approximately 4 mm thick. Cut out the circles with a glass.
- Place the dough circles on a flat surface and let sit under the plastic for 15–20 minutes.
- Bake buns in a dry frying pan (no oil) over medium heat. They prepare quickly: just keep up with the flip!
A real find for a picnic, a buffet table or get-togethers with friends: just make an incision on the side and start stuffing! Various salads, pates, cheeses, sauces, jams, honey - anything will do for the filling.
Give your friends the opportunity to taste fluffy buns: share the recipe!