These skillet buns are really clever and also very tasty. They are super convenient when you find yourself at home without bread and can be filled to taste with cold cuts and/or cheese. Also clever because they don’t need to be baked in the oven since a hot skillet is enough to cook them in a few minutes. So, perfect in the summer season when using the oven is prohibitive, but I would say always perfect. Therefore… if you too love experimenting with flour, try them immediately!
Other bun recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 skillet buns
With these quantities, I made 10 skillet buns.
- 3/4 cup all-purpose flour
- 3/4 cup semolina flour
- 1/2 cup water
- 1 tsp fresh yeast
- 1 tsp honey
- 2 tsp extra virgin olive oil
- 1 tsp salt
Tools
- 2 Bowls
- 1 Sieve
- 1 Rolling Pin
- 1 Round Cutter 8 cm in diameter
- 1 Cast Iron Skillet
Preparation of skillet buns
Pour the two flours into a bowl and mix them.
In another bowl, dissolve yeast in lukewarm water with honey.
Then add half of the flour to this mixture, sifting it through a fine-mesh sieve and stir with a spoon until well absorbed.
At this point, add the remaining flour and mix again with the spoon.
Finally, add the salt and oil. Transfer the mixture to the work surface and knead vigorously until smooth and homogeneous. Shape into a ball. Put it in a bowl, cover it, and let it rest at room temperature for about half an hour.
After the resting time, roll out the dough with a rolling pin to a thickness of about 1/5 inch and cut out circles 8 cm in diameter (I used a round cutter, but a glass or small bowl would work as well, and you can make the buns larger if you prefer).
Place these circles on a sheet of parchment paper and re-knead and cut the dough in the same way until all the dough is used up. Note that the re-kneaded buns are less smooth compared to the others. This can be clearly seen in my photograph. But I assure you they will be just as good. Now cover them with a cloth and let them rise for at least an hour.
After the second rising time, heat a cast iron skillet or non-stick pan very well and cook the buns, a few minutes per side.
These skillet buns will be ready in just a few minutes. Fantastic hot, but also delicious once cooled. Enjoy! Paola
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