Great for barbecue, but also with every lunch instead of standard bread.

Ingredients: 20 g of yeast, 500 g of flour, 2 teaspoons of salt, a tablespoon of sugar, 170 ml of water, 180 g of yogurt, a tablespoon of oil, butter for coating.

Preparation: Dissolve the yeast in a few tablespoons of water. Sift the flour, then take 4 tablespoons aside. Add sugar, salt, water, yogurt and finally melted yeast to most of the flour. Mix lightly by hand or with a food processor and make a good dough. When you make it well, it will be sticky and sparse, and only then gradually add the rest of the flour (those 4 tablespoons that you separated) and knead. Make a ball shape.

Pour a tablespoon of oil into your hand and coat the dough on all sides, cover with a cloth and let it stand in a warm place for an hour. Sprinkle the resulting dough lightly with flour, as much as you can to detach it from the bowl, then transfer it to the work surface, which you sprinkled with a little flour.

Mix very lightly with your hands, make the shape of a roller, then cut into 4 parts with a sharp knife. Carefully form a ball from each part, then cover with a cloth and let it stand for 10 minutes. On a floured work surface, roll each ball into a circle about 25 cm in diameter with a rolling pin. When it becomes difficult to stretch, let him rest, and you stretch another ball. Cover again with a cloth and let it stand for two minutes, then continue stretching until you get the right size.

Cover again and leave for about 5 minutes, while the oil on the pan heats up. Heat the oil at the highest temperature (be careful not to burn it), then add the first bun.

They should be baked for a maximum of 30 seconds on both sides on several occasions - as soon as the bubbles start to appear on the test, turn it to the other side, and after 30 seconds, turn it to the other side again.

Let the bun make a balloon, then turn it over again to bake the other side. When the balloon is made, you can move the bun a little with your hands, so that it touches the pan everywhere and gets a nice color, and not just in the middle.

While the bread is still warm, coat the baked buns with butter on both sides; there is no need to melt it, but stick a cube on a fork and go all over the buns.

The taste is so good that you will want to make them every day!

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