Mozzarella and kimchi frypan bread

These stuffed breads over the stove are screaming weeknight ease.

Credit: Tammi Kwok

• makes

  2

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Mid

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

1. 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.
2. Divide dough into two even balls. Take one ball and roll it out to 25-30 cm.
3. In a medium bowl, combine kimchi and mayo.
4. 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.
5. Close the ends in the centre (like a bag) and press down to seal into a firm ball.
6. Gently roll out the bread to the size of your frypan without puncturing the dough.
7. 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.