Delicious easy no knead breads that anyone can bake.

No knead breads and buns

Ingredients

3/4 cup all puprpose flour

3/4 cup whole wheat flour

1/2 tsp salt

1 tsp instant yeast

1 tsp sugar or jaggery or honey to add to yeast to proof .

2 tbsp oil or melted butter

3 tbsp warm water for yeast .

170 ml milk for making the dough

Method

• First proof yeast in a glass with 3 tbsp of warm milk or warm water .

• Add sugar /honey or jaggery , any one of this to proof .

• Cover and keep aside till yeast is fully activated .

• Meanwhile take a large bowl, add in the flours, salt, oil , mix dey ingredients well , then add the ready activated yeast .

• Add in remaining milk , not all at once, and with the help of a spatula, mix the dough ingredients well in the bowl , there is no need to take this dough to a counter at this stage.

• When the flours are fully mixed with the liquid, and looks moist , bring dough together with help of spatula, and make a rough ball in the bowl .

• The dough must be sticky and a rough ball but not too loose in consistency .

• Cover with clingwrap, and refrigerate overnight or for 12 hours .

• After 12 hours, take out the dough , which looks lighter and has more gluten formation .

• Take it out of the fridge , keep covered and allow to rest on counter for an hour or two till dough doubles .

• In between you can check on dough and see if it seems to be rising , or take it out and shape into a smooth ball , and keep for proofing . This step is not necessary though .

• After 2 hours the dough will be almost double, take to a counter now , sprinkle some flour very lightly , gently pat the dough into a smooth round shape, flatten it to make required portions.

• There is no kneading involved, just shaping the proofed dough to a round smooth ball by tucking , then flatten into a square or a rectangle and slice off required portions .

• using a bench scraper or knife, just cut into smaller portions, roll out each ball as smoothly as possible , do not add flour, it will not be needed , as dough is easy to handle though it appears smooth and pliable .

• Again cover the balls with a cling wrap , for an hour ( or 30 minutes depending on how they swell in size ) after arranging them on a baking tray.

• Halfway through , keep your oven preheated at 180 C , after an hour the dough balls will seem litle bigger, and ready for baking .

• Bake at 180 C for 20 to 25 minutes and the time will depend on your oven . it took nearly 25 minutes in my small oven , Rotate the tray for even colour . around 15 minute mark , check on the breads .

• Remove when they all seem to be lightly browning on top , if you keep for longer time you will get bit crusty rolls, which are also nice but i wanted the soft top .

• Brush with butter , keep a moist cloth on top for 5 minutes .

• Remove and enjoy ! these buns make excellent hamburger buns too and will slice well .