Ingredients
Scale
- 1 cup thick plain Greek yogurt
- 1 cup self-rising flour, spooned and leveled, plus a little for shaping if needed
- 1 large egg, beaten, for brushing
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment.
- Stir yogurt and flour until a soft, shaggy dough forms with no dry patches. If necessary, add flour one tablespoon at a time just until manageable with lightly floured hands.
- Divide into six equal portions. Gently shape into balls and place about 2 inches apart on the sheet.
- Brush lightly with beaten egg, avoiding puddles beneath the dough.
- Bake for approximately 20–25 minutes, until lightly golden and cooked through. Tent with foil if the tops brown before the centers set.
- Rest on the sheet for 5 minutes, then transfer to a rack. Serve warm.