I bought a wonderful machine that makes sandwiches, waffles, paninis, grills, it just doesn’t know how to sing :). My millet bread makes good sandwiches, but I wanted paninis, meaning I needed soft and fluffy buns. And because I found a universal mix offer from Vemondo, which turned out a very good pizza top, I said I’d put it to work again. So I scoured the internet and adapted Laura Laurentiu’s panini recipe to the gluten-free mix. You already know that I’m not crazy about mixes and that I prefer natural and wholemeal flours, so next time I’ll use millet or chickpea flour and psyllium bran.
Ingredients
- 250 gr of flour
- 175 ml warm water
- 2-3 gr dry yeast (half a teaspoon)
- Half a teaspoon of salt
- 3 tablespoons of oil
- Flax seeds for sprinkling on top (optional)
Method of preparation
Put the flour in a bowl and make a hole in the middle, where you put the yeast, then put the water there gradually, incorporating flour little by little, until all the water is poured, only with a part of the flour, enough to be like a thicker milk. Cover the bowl and leave for 10 minutes for the yeast to swell.
We sprinkle the salt on top, then slowly we start to incorporate the flour. When it no longer works with the spoon, we continue with the hand. After the flour is incorporated, add the oil and knead. When the oil is also incorporated, the dough still sticks to the hand and the bowl, so we sprinkle very little flour, enough to be able to knead without our hands getting stuck in the dough. Knead for another 3-4 minutes, then shape the dough into a ball, which we leave to rise for an hour, in the bowl covered with a towel.
After an hour, the dough has risen nicely, so we put it on the floured table, roll it out and fold it a few times, then divide it into equal parts.
I divided it into 6. We stretch each piece by hand and fold it a few times, then shape it into a ball.
We cover the balls with the towel and leave for another 20 minutes, during which we heat the oven to 200 degrees Celsius, both on the top and the bottom. I put the tray in with the bottom up, so that it heats up with the oven. After 20 minutes, our balls are ready to be prepared in the final form, that is, they are flattened until they reach a thickness of 1.5 cm. Now we have to work quickly and carefully so as not to burn our fingers. We pull the hot pan out of the oven (I put it on those sliding bars), put a baking sheet on it and place the buns on top. As I said, with great care for the integrity of our fingers. Brush each bun with water, then if you feel like it, sprinkle flax seeds on top.
All this as quickly as possible, so that the pan and the oven do not cool down too much. We leave 12 minutes and they are ready. We take them out of the oven and immediately put them in a basket and cover them until they cool, so they will remain soft and fluffy.
