Greek Yoghurt English Muffins

30 minutes
10-14 muffins

350 g self-rising flour, more for dusting

450 g FAGE Total 0%, 2%, 5% at room temperature

1 ½ teaspoon salt

1 tablespoon fine cornmeal

  1. Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment and sprinkle cornmeal on the tray. Set aside.
  2. In a large bowl, mix flour, yogurt, and salt with a spatula, or a wooden spoon.
  3. Lightly flour a clean, work surface and knead the dough until a smooth ball forms.
  4. Roll the dough out to 1.5 cm thickness. Cut circles out with a 7-8 cm round cutter and place onto the baking sheet.
  5. Bake for 10 minutes, flip muffins over and bake for another 10 minutes or until golden brown.
  6. Let it cool for 5 minutes and enjoy with your favorite toppings like additional yogurt, butter, jam.