No-Knead Savory Buns

No Knead yeast breads are something like batter breads. You use yeast and let them rise and bake, but don't have to knead and give it a second and third rise. No shaping of the dough is required either. This probably makes a new baker of yeast goods jump at it. I have tried not many No-Knead recipes so far. I tried 'No-Knead Focaccia' which came out very good. So did the 'batter bread' even though it came out a bit crumbly for my taste. When I came across this recipe, I thought of giving it a try. I didn't use the spices the original recipe used, but came up with my own. We all liked it a lot and do read the Notes to see the changes suggested.

Adapted very slightly from here.
Ingredients:
Active Dry Yeast - 2 1/4 tsp
Water - 1 cup warm
Sugar - 1 TBSP
Salt - 1/2 tsp (See Notes)
Yogurt - 4 TBSP or 1/4 cup
Olive Oil - 2 TBSP
All purpose flour - 2 1/4 cup
Green Onions - 2 chopped fine
Green Chillies - 2 chopped fine (Or you could use about 1 tsp of red chilli flakes)
Cilantro - Chopped about 1 TBSP

Method:
In a bowl, take warm water. Add Sugar to it. Stir and sprinkle yeast on the top. Let it get foamy. Add Oil, salt, yogurt and slowly start adding all purpose flour. Stir with a wooden spoon. When all the flour has been stirred in, add chopped onions, chillies and cilantro. Stir one more time. Dough will be very sticky. Cover with a clean kitchen towel and let rise for about 40 minutes or till doubled in volume.

 Grease a standard 12 cup muffin tray with vegetable oil spray. Stir down the dough for a minute. Divide the dough between the 12 cups. Cover with an oiled plastic wrap and let it rest for about 30 minutes or till the dough has risen till the top of the muffin cup. Preheat the oven to 400 F. (I was using a dark non stick pan and I used 375 F). Bake for 15 minutes. (It took 20 minutes for mine since I was baking at a lower temperature. These buns do not get a very dark color on the top. Don't over bake them. Cool in the pan for about 5 minutes and turn it on to wire rack to cool. Serve warm with some butter. It should go very well with any of the Indian curries or vegetarian chilli. I ate this with some soup last night and it tastes very good with soup also.

 Notes:
The salt mentioned in the recipe could be increased to 3/4 tsp. Since I was experimenting, I did not use too many green chillies. That can be increased to about 4 too.
Sending this to Susan's Yeastspotting.

Counting Calories:

Happy Baking!! Pin It