POINTS® Value |  2
Servings | 10
Preparation Time | 10 min
Cooking Time | 15 min
Level of Difficulty | Easy

breakfast | If you happen to have buttermilk in your fridge, by all means use it in this recipe; we call for plain non-fat yogurt because it's a little more common. If you don't have either on hand, put 1 tablespoon lemon juice or vinegar (distilled white, cider, or even white-wine vinegar will work) in a 2-cup glass measure and add enough milk to make 1 1/4 cups. Stir, then let stand 5 minutes.


2 cup whole-grain wheat flour
2 tsp baking powder
3 tsp canola oil
1 cup plain fat-free yogurt, or buttermilk
2 Tbsp plain fat-free yogurt

Instructions


1. Preheat oven to 425°F. In a large bowl, combine flour and baking powder; stir in oil. Add yogurt and stir to form a soft dough. Lightly flour your hand and knead dough in bowl 1 minute.
2. Lightly flour a work surface and rolling pin. Roll out dough to 1/2-inch thick; cut into 20 squares. Transfer to a nonstick baking sheet. Bake until lightly browned, about 15 minutes. Serve hot.