Make the dough

• In a deep bowl, combine the flour, fine semolina, salt, sugar, yeast, sunflower oil and lukewarm water.
• Mix well and knead until a smooth dough forms.

Let the dough rise

• Cover the dough and let it rise in a warm place until doubled in size.

Hard boil the eggs

• Bring a pot of water to a boil and add the eggs, fully submerged.
• Cook until hard boiled, then rinse with cold water and peel.

Prepare the egg salad base

• Cut the egg whites in half lengthwise and remove the yolks.
• Chop the egg whites into small pieces and mash the yolks.
• In a bowl, mix the mashed yolks with the mayonnaise, sambal, chili sauce, pickles, red onion, curry powder and salt.
• Add the chopped egg whites and mix until combined, then set aside.

Shape the buns

• Divide the dough into 16 pieces and form them into balls.
• Flatten the balls with a rolling pin.
• Sprinkle fine semolina on a plate and roll the flattened dough in it on both sides.
• Place the dough on a baking sheet lined with parchment paper.

Second rise

• Let the dough rise until doubled in size.

Cook the mini thasnift

• Heat a thick-bottomed skillet over medium-high heat.
• Bake the mini thasnift on both sides until baked through.
• Immediately cover the buns with a clean kitchen towel to keep them soft.

Fill and serve

• Take a mini thasnift and fill it with the egg salad.