500 grams soft bread flour
200 grams plain yoghurt
3 teaspoons active dried yeast
1 teaspoon sugar
1 teaspoon salt
200 ml warm water
100 ml olive oil
1 egg, separated
1 tablespoon butter
Preparation
Mix the yeast with the sugar and two teaspoons of flour in a small bowl, pour over the warm water, mix well and set it aside for 10-15 minutes, to activate it. Separate the egg, reserve the egg white for glazing and whisk the yolk with the salt and oil. When the yeast has activated, sift the flour twice, make a little well in the middle and pour in the yeast mixture, yolk mixture and yoghurt. Stirring first with a wooden spoon, then with your hands, until you get a soft dough that doesn't stick (add a tablespoon or two of flour more, if needed).
Transfer your dough to a well floured surface and knead it for 5 more minutes, to make it elastic. Put it in a warm spot for about an hour to rise, then transfer it to a floured surface and roll it out to about 1 cm thickness (½") and cut out 5 cm (2") wide biscuits (I got 40 biscuits). Arrange the biscuits on a baking sheet lined with baking paper, and let them rest for about 30 minutes. Bake them in a preheated oven, at 200˚C (395˚F) for 15-18 minutes. As soon as you take them out, brush them with a tablespoon of butter, and serve warm.
