Garlic & Chives Buns in a Wok
I’ve wanted to try making bread on a pan for the longest time. One evening I notice we ran out of bread, so it was a perfect excuse for not wanting to heat up the over anymore and just do it on the stove (turns out, heating the oven would’ve been faster…)
300 ml water
11 g dried yeast (1 bag)
2 tsp Hawaiian Sea Salt
about 6 dl 3-grain bun flour
1 tsp sugar
3 large cloves of garlic
2-3 tbsp fresh, minced chives
Heat water to bit warmer than skin. (40 degrees C.) Mix water, salt, sugar, yeast and about 2 dl of flour in a bowl. Let sit for 30 min. Add in flour until dough is able to be handled, but do not make it too thick, you’re not doing balls and then baking them. Add in garlic and chives, and pour 1-2 tbsp of olive oil. Mix well. Let it rise under a towel for 30 minutes to 2 hours.
Drop dough onto a table and roll it into a long snake. Then chop it into palm-sized (think two meatballs) chunks.
Heat a wok pan to medium or medium-high, depending on what kind of buns you’ll want. If you want more color and a “sear” on the outside, make it medim-high. Pour olive oil on pan. You can make do with just a pinch, but the dough will soak it so you can be generous if you want the taste. (You could even deep or shallow fry them in the pan.)
Drop a chunk of dough and use a spatula to flatten the dough into a palm-sized flat “disc”.
Fry them on medium for about 10 minutes per side with lid on. I found that it made it better to fry them for 6-7 minutes per side and then turn the heat on high for a 1-2 minutes to color the surface of the bun in the end.
This recipe made for about 10 “discs” so it took a while.
They were really delicious straight out of the pan with nothing but a pinch of butter, but I used a bit of lettuce, slice of ham, few cucumber slices and a little drop of aioli sauce with fresh minced chives on top to serve them.