Light, green and ready in a flash, these pan-fried pea buns reinvent quick homemade bread. Inspired by a viral recipe, they rely on frozen peas and Greek yogurt for color, moisture and a surprisingly airy crumb. You’ll need no oven, only a hot skillet and 15 minutes of cooking time to get small round buns perfect for a portable lunch or a creative sandwich.
What you need to make quick pea buns (serves 6)
- 330 g all-purpose flour
- 200 g frozen peas
- 100 g Greek yogurt
- 70 g reserved pea cooking water
- 10 g extra-virgin olive oil, plus more for the pan
- 10 g baking powder
- 1 pinch of salt
Step-by-step: how to prepare the pea and yogurt dough
- Bring a pot of salted water to a boil. Blanch the frozen peas for 3 to 4 minutes.
- Drain the peas, reserving about 70 g of the cooking water.
- Place the peas and the reserved water in a blender. Puree until perfectly smooth. Let the mixture cool slightly.
- In a large bowl, combine the flour, baking powder and salt.
- Add the pea purée, the Greek yogurt and 10 g of olive oil to the dry mix.
- Mix until a soft dough forms. If the dough is too sticky, add a little flour. If it feels dry, add a splash of water.
- Divide the dough into six equal pieces. Flatten each piece into a disc about 10 cm wide.
- Heat a skillet lightly brushed with olive oil over low to medium-low heat. Cook the discs covered for about 5 minutes per side.
- Keep the lid on while cooking to encourage a moist, aerated interior.
Cooking tips for a tender, airy crumb
- Use low heat: cooking slowly prevents burning and helps the inside rise.
- Cover the pan: trapping steam creates a softer, more open texture.
- Adjust texture: add flour if the dough sticks or a little water if it’s too dry.
- Work gently: overworking the dough can make the buns dense.
Flavor variations and serving ideas
- Serve plain with a drizzle of extra-virgin olive oil and flaky salt.
- Fill with smoked salmon, cream cheese and dill for a chic sandwich.
- Add chopped herbs like mint or parsley to the dough for a fresher aroma.
- Top with sesame seeds before frying for extra crunch.
Storage and make-ahead notes
- Store cooled buns in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet or toaster to bring back the crisp edges.
- Freeze cooled buns separated by parchment for up to one month. Thaw before reheating.
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