1 cup White Lily self-rising flour, sifted twice
1 cup Fage 5% Greek yogurt, strained overnight
1 tsp sorghum syrup (Mama’s secret)
Instructions
Mix: Sift flour into wooden bowl → stir in yogurt + sorghum (8 strokes). Rest 5 mins.
Knead: Dust counter → knead 30 secs → shape into ball (thumb pocket). Rest 10 mins.
Bake: Heat oven to 200°C. Place on ungreased cast iron skillet → bake 20-25 mins until golden. Rest 15 mins.
Serve: Slice diagonally → serve with churned butter + wild blackberry jam.
Notes
Critical: Never skip yogurt strain—water = sunken disaster.
Always rest loaf 15 mins—steam = soggy crust.
Tools: Wooden bowl, cast iron skillet, cheesecloth.
Allergy note: Contains dairy. Vegan swap: Coconut yogurt + 1 tsp apple cider vinegar.
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