FoodThief

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix* 2 teaspoons baking powder (make sure it’s not expired or it won’t rise) 3/4 teaspoon kosher salt (use less if using table salt) 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky) 1 egg white, beaten (whole egg works fine too) (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)** DIRECTIONS: OVEN METHOD: Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).