Components
- 2 cups (measured with a tea cup) of wheat flour
- 1½ teaspoons of instant dry active yeast (approximately 5 g)
- One-third cup of unsweetened natural yogurt
- 2 tablespoons of butter
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of warm water
- 1/4 cup of tea water
- wheat flour for dusting the countertop
Setup mode
- Combine yeast, sugar, and warm water in a bowl. Allow the mixture to sit for approximately 15 minutes until it becomes frothy.
- In the meantime, prepare the other ingredients: take the yogurt out of the fridge. Melt the butter in the microwave and leave it at room temperature.
- Once the baking yeast is mixed in, add the yogurt and butter, then stir just until combined.
- In a big bowl, combine the flour and salt. Create a well in the middle and pour in the yeast mixture along with the yogurt and melted butter. Using one hand, stir the flour into the liquids with circular motions from the center outward. Pour in half of the water and continue mixing thoroughly, kneading by hand.
- Gradually add the remaining water while pounding the dough: tighten, knead, stretch, and knead once more inside the bowl for approximately 10 minutes until the dough becomes soft and moist. If you choose to work on the countertop, lightly dust the surface with a thin layer of wheat flour, but try not to incorporate extra flour into the dough. The dough will be quite soft at first, and as you continue working it, it will reach the desired consistency. Make sure to time the 10 minutes!
- Cover with a cloth (or plastic wrap) and let it rest for approximately 1 hour, or until the dough doubles in size.
- Dust a work surface with flour. Place the dough on the countertop, gently press to release the air, and shape it into a roll using both hands. Divide the dough into 10 portions and shape each piece into a cup.
- Place an ordinary skillet over medium heat to warm. Meanwhile, roll out a doughnut with a rolling pin until it becomes a thin circle, roughly 10 cm wide—sprinkle flour on the surface and the dough while rolling.
- Once the frying pan is hot, shake off the extra flour from the dough disk and put it on the pan. Allow the bread to cook for roughly 30 seconds until bubbles begin to appear. Using tongs, flip the bread and cook for an additional 15 seconds in the skillet to complete the cooking and achieve a slight char.
- Place the bread in a basket (or on a plate) and cover it with a cloth to keep it warm and soft until serving. Continue with the remaining discs, and note: after every 3 loaves, wipe the bottom of the frying pan with a paper towel to remove any excess toasted flour. Serve afterward.
Methods for storage
To maintain the rolls’ softness, allow them to cool and store them in a tightly sealed plastic bag for up to three days.
Whipped butter
Brush melted butter onto the warm rolls to add an extra layer of flavor.
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Tramontina Freezinox Stainless Steel Cookware Set with Plastic Lids
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