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Makes 8.
Ingredients 2 cups of all-purpose flour 1 tablespoon baking powder 1 teaspoon Kosher salt or 3/4 teaspoon regular salt 2 cups unsweetened, plain Greek yogurt or other yogurt |
Steps
- Preheat oven to 400° F.
- Grease one cookie sheet (or two, if you have them) with butter or line with parchment paper.
- Whisk all the dry ingredients together in a large bowl.
- Add yogurt; stir together with a rubber spatula until it is all blended. It will be very thick.
- Put on a floured surface and knead the dough lightly with your clean, floured hands. Do this just a bit, until it's kind of smooth.
- Divide the dough into 8 equal pieces. Place 4 per cookie sheet and shape into a what looks like an English muffin (or a hockey puck) - about 3 & 1/2 inches across. Don't flatten them too much!!
- Bake for 10 minutes, then flip over; bake for 10 more minutes. Each side will be a golden brown - be careful not to burn.
- Take out of oven and cool on a rack for about 10 minutes. Split each muffin in half with a serrated blade knife.
- Make sure to toast before eating!!
- You can store them in the refrigerator or even freeze them!
