Ingredients
Scale
- 1 cup thick plain Greek yogurt
- 1½ cups self-rising flour, spooned and leveled, plus a little for shaping if needed
- 1 large egg, beaten and divided
Instructions
- Heat the oven to 375°F and line a baking sheet with parchment.
- Stir yogurt with 2 tablespoons beaten egg. Reserve the remaining egg for brushing.
- Stir in flour until a soft, shaggy dough forms. Let rest for 5 minutes.
- Adjust only if necessary with a little flour or a teaspoon of yogurt. Divide into six portions with lightly floured hands.
- Shape rounded mounds about 2½ inches wide and arrange with space between them.
- Brush lightly with reserved egg, discarding any unused wash.
- Bake for 22–28 minutes, until puffed, golden, and set in the center. Tent with foil if the tops color too quickly.
- Rest briefly on the tray, then transfer to a rack. Serve warm after about 10 minutes of cooling, or cool fully before sandwich slicing.