We all enjoy kebabs or burger in a bun. Although, meat preparing is the most important, you will agree, points to the overall impression go to the buns!
There isn’t a meat lover who doesn’t like to eat good kebabs. It doesn’t matter if you eat them with just onions, or onions and cream, or maybe with just some ajvar, it is all a matter of personal taste, and do not be distracted if someone convinces you that you have to eat them either way. What will all kebabs lovers agree is that, except for quality kebabs, it is very important to have delicious, soft and spongy bread. Just bread makes half the pleasure of eating kebabs.
For years I was looking for a recipe for the perfect bun or flatbread. Some of them work with milk and others with cold water, others claim that the trick is in baking and in the wood-burning stoves.
I don’t want to get into discussions about who is right and whose way of preparing bread is the best because it’s all about the nuances. Trying out some recipes for buns, I came to an important conclusion – however, the homemade bun is made, it will be good as long as the ratio of liquid is higher than the flour as for standard dough and the baking temperature is higher than usual.
So I’m going to show you how easily and with minimal effort, you can make at home a bun that no one will believe that it is not purchased.
For 4 buns:
- 500 g sharp flour
- 40 g of fresh yeast (1 cube)
- 350 ml of lukewarm water
- 1 kg of fresh kebabs
Optional supplements (onions, sour cream, ajvar)
- Mix sharp flour, two pinches of salt and torned fresh yeast in a deep plastic bowl. It’s not necessary to pre-activate yeast, but we will accelerate the whole process of lifting the dough by adding luke warm instead of cold water. If you use cold water, leave the dough to rise more slowly and you will get the same result.
- Gradually add 350 ml of lukewarm water in flour and spoon it into moist dough. You can knead it by hands, but as the dough is quite moist and sticky, the easier it will be with a wooden spoon. Continue to knead for 6-7 minutes before you leave it in warm to rise for 60 minutes or until you get at least double the volume (the bigger the better).
- The amount of water added is the most important factor (from personal experience) for spongy, puffy pita bread. If you make the same recipe with only 50 ml less water, they will not turn out the same and buns will look more like bread. Therefore, suffer some more by handling sticky dough and you will be satisfied with the final result.
- When the dough has risen up (after an hour), shake it on liberally floured surface and divide with a sharp knife or hands into four equal parts. Shortly convert pieces of dough into balls, but be careful not to play with them a lot. Shape each ball of dough with the palm into desired size and shape. Don’t touch the middle of dough because you want that part of the bun to be most blown.
- Use lots of flour when making bread because it will otherwise stick to the work surface and hands. Put finished buns on a baking sheet and let rise another 30 to 45 minutes. Just before baking, gently cut their surface diagonally with a knife to get their specific pattern.
- Preheat the oven to maximum temperature, together with the baking pan in which you want to bake buns. When the oven is hot, remove the baking pan, place on a baking sheet with the buns and put to bake in the oven. Depending on the maximum temperature that your oven can reach, flat bread will be finished in 7-15 minutes, or until you see they slowly started to get color on the surface. Before putting in the oven, you can brush buns with water or a mixture of oil and water.
- When buns are ready, remove them from the oven and cover with a cloth, and save for later use.
Serve hot kebabs or burger in a homemade bun, with desired adding.