No-Knead Pan-Fried Flatbread Panini Burger Buns
Super soft, no-knead flatbread panini burger buns made with a high-hydration dough, perfect for holding your favorite breakfast fillings.
These pan-fried flatbread panini buns offer an easy, foolproof way to bake delicious universal burger buns right on your stovetop without an oven. Featuring a high-hydration dough that develops incredible softness and elasticity, they can be customized with whole wheat flour and a touch of butter or kept entirely oil-free.
Ingredients
- 150g bread flour
- 100g whole wheat flour
- 3g sugar
- 2g salt
- 3g yeast
- 230g water
- 8g butter
- to taste salad dressing
- to taste meat and vegetables
Instructions
- 1Stretch and Pull Dough
With wet hands, reach into the glass bowl and stretch and pull the sticky dough a few times to build elasticity and smooth the texture.
Tip: Wetting your hands prevents the sticky dough from clinging to your fingers during this step. - 2Prepare the Mat
Spread whole wheat flour generously across the kneading mat before tipping out the fermented dough.
Tip: Make sure to dust the mat with plenty of flour to prevent the high-hydration dough from sticking. - 3Divide Dough Portions
Use a plastic dough scraper to evenly cut and divide the dough into six equal portions.
Tip: Keep a light dusting of flour on your scraper for cleaner cuts without dragging the sticky dough. - 4Roll Out Portions
Take a portion of dough and use a rolling pin to flatten it out smoothly on the floured surface.
Tip: Dust with additional flour if the rolling pin starts to stick to the surface of the dough. - 5Fold and Shape
Fold the flattened dough like a quilt and pinch the seams tightly to secure its shape.
Tip: Ensure the edges are well-sealed so the buns maintain their structure during the second fermentation and cooking.
