Step 1

Preheat oven to 400 F (200 C) for a conventional oven, 380 F (190 C) for a convection oven. Position the rack in the middle of the oven. Line a baking sheet with a parchment paper. If you have a cast-iron skillet, you can use that too. Line with a parchment paper

Step 2

Add Greek yogurt, honey, and oil to a mixing bowl. Whisk to combine. Sift in flour, baking soda, and salt

Step 3

Use a spatula to stir to combine. It may seem dry at first but keep stirring until you get a rough dough with some loose flour is okay

Step 4

Dust your work surface with some flour. Transfer the dough to that work surface. Dust your hands with some flour too. Fold the dough from edge to center 2-3 times then flip over and use your hands to cup and twist the dough to form a round dough, roughly! Try not to work the dough too much. The less you handle it, the better. It's going to be a very rough-looking dough and that's the way it is

Step 5

Transfer to a baking sheet or cast-iron skillet. Use a sharp knife to cut about 1/2-inch deep "X" on the surface of the bread. This is important as it helps the bread to bake evenly and to expand so the shape of the bread won't be skewed

Step 6

Bake the bread on the middle rack for about 45-55 minutes. I have to tent the top of the bread loosely with an aluminum foil (shiny side facing outside) after about 15 minutes of baking. There's honey in the recipe so the bread tends to brown faster.

Step 7

Start checking for doneness at around 45 minutes. I use a thermometer to check the internal temperature of the bread, it should be around 190 F (88 C). I tested on several different spots. If the temperature is not there yet, bake another 5 minutes or so, tent with a foil on the top

Step 8

Remove the bread from the oven and let it cool on the pan for 5 minutes and then transfer it to a cooling rack to let it cool down

Step 9

The bread is best served warm. It can be kept at room temperature for 2-3 days. Make sure to let the bread cool down completely before storing it in air-tight container