Preheat the oven 180ºc fan. Line a large tray with baking parchment paper.

Measure and sieve the flour into a mixing bowl. Weigh the yoghurt and buttermilk into a jug, mix well. Note* I find it easiest to measure these both as a total weight of 550g, as it’s most accurate.

Pour the yoghurt mix into the bowl with the flour, stir to combine. Flour the work top and turn the dough out. Keep the bag of flour to hand. Gently knead the dough, if its sticky add a bit more flour. Divide the dough into 8 even balls approx 130g each- use the scale if you like.

Shape into balls, place on the tray. Dust lightly with flour. Bake for 25-30 minutes in the oven until cooked through. Leave to cool.

Once cool, slice in half and fill with your favourite sandwich fillings.

❄️Storage- Keep for 2 days in an airtight container. Freeze for 3 months in a ziplock bag. Defrost overnight when you need them.