Ingredients
¼ cup Medium EVOO (Like the Melgarejo Picual EVOO when available)
¼ cup Medium EVOO (Like the Melgarejo Picual EVOO when available)
2 teaspoons of Tuscan Herb Infused Olive Oil
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup Greek yogurt
½ cup 2% or whole milk
Directions
Directions
Preheat oven at 450 degrees F. In a large bowl mix the flour, baking powder, baking soda and salt. Add the Melgarejo Picual and the Tuscan Herb olive oil, knead until the mix fills like crumbs.
Mix yogurt and milk in a small bowl. Add to the flour and mix slowly with a spoon until everything is incorporated. If it is too dry, add a bit of milk. The dough will be sticky and soft.
Add some flour to your hands and surface of a cutting board or clean counter area and roll to shape dough in a ball. Spread out on a surface, and fold again a couple of times. Pat out so thickness is about 1 inch, using a round cookie cutter or the opening of a small glass cup cut in 2 - 2 ½ inch circles.
Place on a baking pan, one slightly touching the other, bake for about 15-20 minutes until golden. Serve warm.