Ingredients:
- 2 cups flour
- 2 teaspoons wheat gluten
- 1/4 teaspoon salt
- 1 teaspoon active-dry yeast
- 1/2 cup lukewarm water
- 1/4 cup yogurt
- Corn meal for dusting
Special equipment:
- Stand mixer
- Rolling pin
Directions:
- Add flour, wheat gluten, and salt to a mixing bowl
- Mix lightly with a wooden spoon then make a well
- Add active-dry yeast and lukewarm water to the well
- Add 1/4 cup yogurt
- Mix well until you get a dough
- Knead for 5-10 minutes
- Add the dough to an well-oiled bowl
- Cover with a damp cloth
- Let the dough rest in a warm area for about 30 minutes
- Knead the dough with a rolling pin until it is 3/4 inch thick
- Use a cookie cutter or a cup to cut out small circles in the dough
- Lightly dust the dough circles with corn meal on both sides
- Cover with a damp cloth and let the dough rest for 35-40 minutes
- Heat a skillet on a stove over medium heat and lightly brush with olive oil
- Cook the muffins on each side for 5-6 minutes
- Serve with jam or honey
Video: