Ingredients
Greek yogurt or thick plain yogurt: 1 cup / 240g
Eggs: 3 large
Baking powder: 1 tsp
Salt: 1/2 tsp
Psyllium husk powder: 2 tbsp – this gives it that soft, bready texture
Optional: 1 tbsp olive oil or melted butter for extra softness
Topping: Poppy seeds, sesame seeds, or nigella/kalonji seeds
For the wash: 1 egg yolk + 1 tsp milk
Equipment
4 small oven-safe glass bowls or ramekins, greased well
Instructions
Preheat: 180°C / 350°F. Grease 4 small glass bowls really well.
Mix wet: In a bowl, whisk yogurt + eggs + oil until smooth. No lumps.
Add dry: Add baking powder, salt, and psyllium husk. Whisk. Let it sit 5 minutes. The psyllium will thicken it into a dough-like batter.
Fill bowls: Divide evenly between the 4 bowls. They should come about 3/4 up. Smooth the tops.
Top it: Brush with egg wash and sprinkle poppy seeds like in your photo.
First rise: Let them sit 15-20 min. They’ll puff up a bit like in your first photo.