English Muffins

In a large bowl whisk together flour, yeast, salt and sugar. Add water and yogurt, and mix into a soft dough. Knead the dough for 10 minutes until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.

On a lightly floured surface roll dough out to a thickness of about ¾ inch. Cut out 12-16 circles with a 3 inch round cutter. You can re-roll excess dough and cut more circles until all the dough is finished. Sprinkle a baking sheet with the semolina flour and slide the muffins around in the semolina to coat the bottoms. Cover with a damp towel and let them rise in a warm place for about an hour or until almost doubled in size.

Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once. Serve with butter and jam!