Transfer the dough to a dusted bowl. Cover the bowl with plastic wrap. Rest the dough for 10 to 15 minutes (*Footnote 1).
Dust both hands again and knead the dough a few times. Divide the dough into 10 equal parts, and shape each one into a ball by hand. Transfer the dough onto a dusted tray and cover with plastic wrap. Let rest for another 10 minutes.
Dust both hands and the working surface. Place one dough ball on the working surface, then press it with the palm into a round shape. Use a rolling pin to flatten the dough into a 1/4 inch (6-mm) thick round disk. Set aside. Shape the rest of the dough balls the same way.
Heat a cast iron pan or nonstick skillet with a few drops of oil over medium heat. When skillet is hot, turn to medium low heat. Place a round piece of dough into the skillet and cover the pan (cook one or two doughs at a time, depending on the size of the skillet). Use a spatula to turn the dough occasionally, 1 to 2 minutes per side, and cook covered during the process, until both sides turn golden brown and the bread is inflated. Transfer finished buns to a plate or cooling rack.
When the buns have cooled down a bit, use a knife to split them horizontally, half-way through. Separate the inside of the bun with your fingers, taking care not to tear the two layers apart. The bun should form a pocket.