Episode 68: English Muffins


  • 2 cups flour
  • 2 teaspoons wheat gluten
  • 1/4 teaspoon salt
  • 1 teaspoon active-dry yeast
  • 1/2 cup lukewarm water
  • 1/4 cup yogurt
  • Corn meal for dusting

Special equipment:

  • Stand mixer
  • Rolling pin


  • Add flour, wheat gluten, and salt to a mixing bowl
  • Mix lightly with a wooden spoon then make a well
  • Add active-dry yeast and lukewarm water to the well
  • Add 1/4 cup yogurt
  • Mix well until you get a dough
  • Knead for 5-10 minutes
  • Add the dough to an well-oiled bowl
  • Cover with a damp cloth
  • Let the dough rest in a warm area for about 30 minutes
  • Knead the dough with a rolling pin until it is 3/4 inch thick
  • Use a cookie cutter or a cup to cut out small circles in the dough
  • Lightly dust the dough circles with corn meal on both sides
  • Cover with a damp cloth and let the dough rest for 35-40 minutes
  • Heat a skillet on a stove over medium heat and lightly brush with olive oil
  • Cook the muffins on each side for 5-6 minutes
  • Serve with jam or honey