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Preheat your oven to 210C line a large baking tray with parchment paper (I spread a dash of oil down first to stop the paper moving around) brush a little olive oil on top of the paper.
Mix the flour with baking powder and soda set aside.
Whisk the eggs and yogurt until it’s smooth with little bubbles. This takes under 1 minute.
Add the flour mix, the seeds and the salt and mix with a spatula until it’s all fully combined.
Spoon out straight into the tray into 8 piles. You may need to use your finger to push down the mixture.
Leave the buns to settle for 2-3 min and then straight in the oven.
Bake at 210C middle to low shelf for 10 min. Turn down to 190C and bake for another 8-10 min.
Put the baking dish on a cooling rack leave for 10 min then move the buns onto the rack to cool.