Bread rolls from the frying pan

Ingredients for 1 servings:

• 2 cup(s) wheat flour, approx. 210 g
• 1 cube of fresh yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp, heaped baking powder
• 1 tbsp olive oil
• 1 cup of lukewarm water, approx. 125 – 150 ml
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 45 minutes

vegan, lactose-free, variation of Indian naan bread

Place flour, salt, and baking powder in a large bowl. Mix the yeast with a little of the lukewarm water and sugar. Make a well in the flour and pour in the yeast mixture. Stir in a little flour. Let it rest in a warm place for about 20 minutes, until the yeast bubbles. Then add oil and enough lukewarm water to form a smooth dough after stirring several times. If the dough is too runny, just add a little more flour. I don’t knead the dough. Cover the dough and leave it in a warm place until it has roughly doubled in size, which takes about 2 hours. Divide the dough into the desired portions and press each one down to firm up. Wrap in cling film and store in the refrigerator until baking day. The dough will keep in the refrigerator for several weeks. About 1 hour before baking, remove the portion from the refrigerator and let it come to room temperature. On a floured surface, form loaves no more than 1 cm thick. To bake, add plenty of clarified butter to a pan and heat until piping hot. Cover and fry the bread for about 2 minutes on each side until crispy. Reduce the heat slightly to prevent the bread from burning.