makes
2
prep
15 minutes
cook
40 minutes
difficulty
Mid
makes
2
serves
preparation
15
minutes
cooking
40
minutes
difficulty
Mid
level
Ingredients
For the bread dough
- 180 g bread flour
- 100 ml milk
- 1 tbsp salted butter, melted
For the filling
- 100 g kimchi, finely chopped, plus extra to serve
- 2 tbsp Japanese mayo
- 180 g mozzarella, grated
- Sliced spring onion, to garnish
Resting time: 20 mins
Instructions
- Mix the dough ingredients in a large bowl. Knead for 5-6 minutes until smooth and combined. Form a ball and then cover it with clingfilm and place it in the fridge for 20 mins.
- Divide dough into two even balls. Take one ball and roll it out to 25-30 cm.
- In a medium bowl, combine kimchi and mayo.
- Arrange cheese in the middle, leaving a 6 cm gap from the edge. Add the kimchi mayo and then more cheese if required on top.
- Close the ends in the centre (like a bag) and press down to seal into a firm ball.
- Gently roll out the bread to the size of your frypan without puncturing the dough.
- Coat your frypan with butter and bake on each side for 8-9 minutes until golden popping some butter on the other side to cook as well.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
