Ingredients:

• 4 cups of fresh self rising flour ( or add baking powder and salt to all purpose
• 1 quart of whole milk Greek yogurt. (32 oz. carton)

Directions:

Stir the flour and yogurt together until it forms a shaggy dough. Turn out onto a floured surface and knead until it comes together into a smooth dough. Add more flour if it’s too sticky to handle.

Form into a rectangle and cut into equal portions. Roll each portion into a ball. Place in a well greased muffin tin or cast iron skillet. Brush with melted butter and bake at 350° for 25-30 minutes or until slightly browned on top. Brush with more melted butter and serve warm. Can hold in a plastic bag for a day…but they’ll be gone.