Yogurt Dough (Lazy Bao)
A two-ingredient lazy bao dough (self-raising flour + Greek yoghurt). These steamed buns are fluffy with a crispy bottom, super simple to make, and unbelievably juicy. Source: myriadrecipes (video recipe).
Ingredients
| 250 g | self-raising flour |
| 150 g | Greek yoghurt |
Instructions
(Reconstructed classic method - the source is a video listing only the two ingredients.)
- In a bowl, combine the self-raising flour and Greek yoghurt. Mix, then knead into a smooth, soft dough. Rest 10-15 minutes.
- Divide the dough and roll each piece into a circle, add your chosen filling (or leave plain), and pleat/pinch shut to form buns.
- Steam over simmering water 12-15 minutes until fluffy. For a crispy bottom, finish the steamed buns bottom-side-down in a lightly oiled hot pan until golden. Garnish with chili oil and chopped chives.