Step 1

Set oven to 425°F/220°C/Gas 7 - Hot

Step 2

In a large bowl with your hand, mix together dry ingredients

Step 3

Pour in MOST of the buttermilk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough buttermilk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.

Step 4

Gently roll to form a ball. Do not knead.

Step 5

On a greased baking sheet, place dough ball. Gently flatten the ball.

Step 6

Score a cross in the top.

Step 7

Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min

Step 8

Cool on a wire rack. Serve warm.

Step 9

Set oven to 425°F/220°C/Gas 7 - Hot

Step 10

In a large bowl with your hand, mix together dry ingredients

Step 11

Pour in MOST of the milk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough milk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.

Step 12

Gently roll to form a ball. Do not knead.

Step 13

On a greased baking sheet, place dough ball. Gently flatten the ball.

Step 14

Score a cross in the top.

Step 15

Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min

Step 16

Cool on a wire rack. Serve warm.

Step 17

Set oven to 425°F/220°C/Gas 7 - Hot

Step 18

In a large bowl with your hand, mix together dry ingredients

Step 19

Pour in MOST of the almond milk and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough almond milk to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.

Step 20

Gently roll to form a ball. Do not knead.

Step 21

On a greased baking sheet, place dough ball. Gently flatten the ball.

Step 22

Score a cross in the top.

Step 23

Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min

Step 24

Cool on a wire rack. Serve warm.

Step 25

Set oven to 425°F/220°C/Gas 7 - Hot

Step 26

In a large bowl with your hand, mix together dry ingredients

Step 27

Pour in MOST of the yogurt and mix with hand until combined. With a plastic scraper or dull butter knife, scrape dough off your fingers and add back in. Add enough yogurt to form a moist dough interior with a dry exterior by rolling in the flour that remains in the bowl.

Step 28

Gently roll to form a ball. Do not knead.

Step 29

On a greased baking sheet, place dough ball. Gently flatten the ball.

Step 30

Score a cross in the top.

Step 31

Bake until tapping on the bottom makes a hollow sound or until a thermometer inserted into the middle registers at least 190°F/88°C - about 45-50 min

Step 32

Cool on a wire rack. Serve warm.