Begin by preheating a skillet over medium heat for about 5 minutes. Prepare your working surface with parchment paper or a clean cookie sheet.

In a mixing bowl, combine self-rising flour and 0% Greek yogurt, stirring until fully combined—this should take about 2 minutes.

Once your dough is ready, divide it into 8 equal portions, shaping each into a ball and then flattening into muffin shapes about ½ inch thick.

Sprinkle a light layer of corn meal on top of each muffin and spray the skillet with olive oil to prevent sticking.

Transfer half of the muffins into the skillet and cook for 6–8 minutes on each side or until golden-brown.

Transfer the cooked muffins to a cooling rack and repeat the cooking process with the remaining dough.

Allow the muffins to cool completely before cutting or toasting them.