Having made Stuffed Buns several times over, I wanted to give a shot at another variant form the bun family. I had short listed quiet a few and the finally got down to making this Savoury Bun or Khara Bun.
It is a common member in the bakeries in Bangalore and is a frequent visitor to our home. It is a simple mildly spiced savoury bun that can be enjoyed as is or with a cup of hot beverage. It goes well as an evening snack.
I make all my bakes with whole wheat flour, hence these savoury buns are good on the health perspective too. Made a batch of around 10 buns and stocked them up in my pantry for the family to munch on to cater to those in-between-meals hunger pangs :)
Makes: 9-10 BunsTime (approx):
Wheat Flour - 1/2 cup
Warm Water- 3/4-1.5 cup
Instant Yeast - 3 tsp
Coriander Leaves - 1/2 cup, finely chopped
Red Chilli Flakes - 1 tbsp
Cumin Seeds - 1 tsp
Cumin Powder - 1 tsp
Salt - 1 tsp
Sugar - 1/2 tbsp
Olive Oil - 1/2 tbsp
- In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
- Mix together APF, Wheat flour, salt, red chilli flakes, cumin seeds, cumin powder, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
- Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.
- After about an hour or hour and a half, the dough would have doubled in quantity.
- Make even sized balls out of the dough mix and place on greases baking tray and keep aside for another 10-15 minutes.
- The size of the balls would have increased. Smear olive oil on top of the bun dough balls
- Preheat the oven to 170C and bake these buns for about 8-12 minutes or until the crust start to get golden brown.
- Take them out and gently brush olive oil or milk on top to give a gloss and to soften them a little.