So I made Ragu this week, and I made a lot as usual. I don’t know, it’s always nice to have leftover Ragu! It is such a great dish.
After a few days I still had some in a box which I kept in the fridge, and decided to make a dough that would hug the Ragu inside.
I’m telling you, now when you know this recipe- you will start to fill up your dough with so many good stuff.
500 gr flour
220 ml water
60 ml oil
50 gr sugar
10 gr yeast
10 gr salt
Leftover food (if the food is too liquid try to drain it first).
- Take out the leftovers from the fridge to warm it up to a room temperature.
- In a stand mixer’s bowl mix water, yeast and sugar. Stir well.
- Let it sit for 10 min.
- Add the flour and the oil. Don’t mix!
- Knead 8 min on the lowest speed.
- Add the salt.
- Knead for another 4 min.
- Round to a ball. Place in a greased box and cover.
- Let it proof until doubled in size.
- Divide to 9 balls, 90-95 gr each.
- Round the pieces to balls, cover with a towel. Let it sit for 10 min.
- Using a rolling pin (or a wine bottle) to open each ball to a pita shape.
- Scoop a spoon of leftovers I the centre of the “pita”.
- Close the dough tightly.
- Place the filled dough balls in a tray (recommended with a baking shit). Give
some space one from another.
- Let them proof until they cover the whole tray. Preheat the oven to 190C or
- Brush the buns with egg yolk and a sip of water.
- Sprinkle whatever you want on top. I put ses
- Bake for 25-30 min. If the top getting brown to fast- cover with an aluminium foil.
- Take them out of the tray, let them sit for 20 min.
- Kill it all!
- Leftovers is YUM!