How to make
Dissolve the yeast in the slightly warmed water with the sugar and 3 tbsp flour. Leave thus prepared mixture, covered with a towel, in a warm area to rise for about 8 min.
Sift the flour in a bowl and form a well, break the egg in it and pour in the oil and risen yeast. Knead a dough and transfer it to a floured counter.
After 5 min. of kneading, stretch out the dough and sprinkle on the salt. Fold it and continue kneading another 5 min. You can even hit it on the counter several times to activate the gluten even better.
Form it into a ball, oil it so it doesn't catch a crust and place it in the same bowl. Cover with a towel and leave in a warm area for 1 hour.
Roll out the risen dough into a sheet 1/2″ (1 cm) thick and cut out 4 (10 cm) diameter round buns using a glass or suitable form. Arrange them onto baking paper with some space in between them (the baking paper is just to prevent them from sticking to the surface). Leave them to puff up for another 30 min.
Put a deep, Teflon-coated pan on the stove on low heat. Grease it very lightly and put the buns in it (as many as will fit without sticking next to each other). Cover with a lid.
The baking technique is as follows: Bake on one side for 6-8 min., flip over and bake 5-6 min., then another 2 min. on each side. If your stove setting goes up to 9, cook on 3, although you can raise it to 4 at the end. After each subsequent flipping of the buns, cover with the lid tightly again.
You can serve the warm buns immediately. They're great with butter! They have a crunchy outside and fluffy inside.
This is an excellent way to enjoy freshly baked homemade bread without an oven. Bon appetit!
