Step 1

Add yogurt and self-rising flour to a large mixing bowl of a stand mixer. Mix the ingredients together until evenly combined.

Step 2

Knead the dough using the dough hook attachment (I used speed until a tacky dough forms. This should take about 2-4 minutes. The dough should also pull away from the sides of the mixing bowl when it is ready. If the dough is still sticky, mix in 1 tablespoon of self-rising flour at a time until it is no longer too sticky to shape and work with. You can also knead the dough by hand but it will take a few extra minutes.

Step 3

Divide the dough into 8 equal portions and then shape into 3 1/2 inch wide round hockey pucks, between 1/2 inch and 3/4 inch thick.

Step 4

If using cornmeal, add cornmeal in an even layer on a plate. Dip each side of the muffin into the cornmeal.

Step 5

Heat a large non-stick skillet over low-medium heat. Add a few rounds (I was able to do 4 at a time) onto the heated skillet and cover with a lid. The muffins will rise during cooking so make sure there is some space between each one. Cook for 10 minutes until golden brown then flip and cook for an additional 10 minutes with the lid still covered.

Step 6

Remove from heat and let sit covered for another 10 minutes. Cut into one to make sure it is cooked through. If for some reason it is not fully cooked, cook for a few extra minutes on low-medium heat until the muffins are cooked through.

Step 7

Let cool completely then split open to toast. Add your favorite spread before eating. Uneaten muffins can be stored in the fridge or freezer.