Ingredients
- 500 g all-purpose flour If you only have self-rising flour just use 1 tsp of baking powder + the amount of bicarbonate of soda
- 3 tsp baking powder can be replaced with 1 tsp baking soda but only if you have no choice.
- 1 tsp bicarbonate of soda
- 1½ tsp salt use just 1 tsp if you only have salted butter
- 50 g unsalted butter cold and cut in cubes
- 2 tsp sugar
- 250 g unsweetened greek yogurt try to use a thick one
- 75 ml milk
Instructions
- Place the flour, baking powder, bicarbonate of soda, salt and sugar in a bowl and stir.
- Add the butter and mix it in.
- Pinch the butter with the dry ingredients until no bit of butter are left.
- In another bowl, mix the yoghurt with the milk.
- Add the yoghurt and milk to the flour and butter mix. Mix using a spatula until it doesn't help you anymore. Finish by kneading with your hands to incorporate. Don't knead more than necessary! Only until everything comes together so that the bread doesn't become tough. If you feel that the dough is too dry, dampen your hands and mix a bit more. If it's too wet, lightly flour the surface and mix a bit more.
- Form a ball with the dough. Keep in mind that the dough isn't smooth! It's kinda ugly, it's normal, lol.
- Use a sieve or colander to lightly dust the bread with a bit of flour. Make a shallow cross on top with a knife (about 2mm deep). If it's deep it will open up like a flower so keep it shallow!
- Bake the bread in a preheated oven at 180°C/350°F for 40 minutes or until it's golden. Then lower the temperature to 130°C/260°F for 20 more minutes so it dries up. It's normal for the bread to expand in a crazy way, it's uncontrolable!
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