1 cup flour (either all-purpose or whole wheat)
1 tsp baking powder
1/2 tsp salt
1/2 cup whole milk (add 2 tbsp if using whole wheat flour)
2 tablespoons full-fat yogurt or sour cream
Preheat your oven to 350 degrees F and grease muffin tin cups to hold the bread. Silicone liners can make getting the bread (and any other muffins and cupcakes) out of your muffin tin a snap!
Sift together the dry ingredients. Gradually stir in the milk and yogurt or sour cream with a wooden spoon. As the mixture grows thicker, oil your hands to prevent sticking and knead until all ingredients are fully incorporated.
Divide the dough into four pieces of roughly the same size and place them in the greased muffin cups. Bake for 12-15 minutes, rotating halfway through.
This is a versatile recipe that can be altered to fit your family’s tastes and the theme of your meal. Try adding herbs, nuts, or seeds to the batter for a unique taste, or brush with olive oil and sprinkle seeds on top for an extra crunch.