150 ml water
100 g Yogurt
1 tsp salt
375 g flour (0 o whole wheat - proteins 13% )
2 tsp dried active yeast
g 50 butter (melted)
corn flour for dusting
oil (olive, sunflower…..)
Cutter 8 cm 1 muffin 57 / 60 g
In a jug, mix together the lukewarm water, yogurt, egg and salt. In a large bowl, sift together the flour and yeast, add into the dry ingredients. Bring the mixture together to form a dough, let it rest for 10 minutes. Make as well the butter and continue to mix. Place the dough back into a large oiled bowl, cover with cling film and leave in a warm place to allow the dough to rise approximately 60 minutes, or until doubled in size. Turn the dough out onto a lightly floured (corn) surface
Once the dough has risen, very gently place it out onto a lightly oily surface. to get then roll gently out into a rough rectangle about 1,5 – 2 cm thick.
Cut out shapes 8/10 cm, it depends on the size that you want, sprinkle with cornmeal and wait for the doubling.
Preheat oven to 180 degrees, bake muffins one at a time in a hot frying pan 4 minutes per side, until lightly browned. Place the muffins on a baking sheet and bake for 8-10 minutes.
Preserving vacuum-packed or in freezer
Thawing for 1 minute in the microwave, opened in half and lightly grilling.