Once frothy, transfer the mixture to the bowl of an electric mixer fitted with a dough hook. Add the flour, yoghurt, egg, and salt.

Knead for about 20 minutes, until the dough is smooth and very elastic.

Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.

Roll the dough out into a circle, almost as if you were making pizza.

Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving about 5 cm – 2 inches of space between them.

Let the croissants rise for 1 hour at room temperature, loosely covered with cling wrap so the surface does not dry out.

Once risen, brush the croissants with the beaten egg yolk and a little passata or tomato sauce, then sprinkle with oregano.

Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.

Let them cool slightly, then serve plain or use them as sandwich bread.