Easy yogurt buns cooked in a frying pan

Fast and delicious buns made in the pan. Fragrant and flavorful with a light scent of natural yogurt. Perfect with stews also as a snack with a thin layer of jam.

Easy yogurt buns cooked in a frying pan
Rate this recipe
4 ratings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: bakery

Cuisine: vegetarian

Author: B S

Servings:  for about 4 person(s)

Easy yogurt buns cooked in a frying pan

Soft and light yogurt buns made in a frying pan.


  • 400 g all-purpose flour
  • 7 g active dry yeast* (see the notes to halve the yeast)
  • 2 tsp sugar
  • 1 tsp salt
  • 125 g plain yogurt
  • 2 tbsp olive oil
  • 150 ml warm water
  • Instructions below.


1 hour waiting time.

* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time

Instructions: Easy yogurt buns cooked in a frying pan

In a bowl mix the bread flour with the dry yeast, sugar and salt. Add the yogurt and oil and begin to mix.

Add warm water and stir. Knead until the dough becomes smooth and elastic (about 10 minutes).

Divide into 6 – 8 pieces. Create small loaves and make them slightly flat. Place the buns on a baking sheet covered with a little flour, cover with a cotton cloth and let rise in a warm place for 45 to 1 hour.

The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.

Heat the frying pan. Place the loaf on a pan with the lid on and cook for about 60 seconds. Flip and cook for another minute. Flip the buns a couple of times or until they are fully cooked inside. You have to experiment with the flame to figure out the perfect temperature. The flame too high will burn the rolls while too low flame will make them dry at the end of the cooking.

Move the baked bun on the plate and continue the process until you have finished all the dough. These buns are best when consumed during the day.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

Leave a Reply

Notify of

Related posts