Preheat the oven to 425˚F with a cast iron skillet on the bottom rack. Bring 1 1/2 cups of water to a boil in the microwave while preparing the baguettes. Put the self-rising flour and plain, fat-free Greek yogurt in a large bowl.
Mix on low speed until the dough clumps together.
Turn out onto a floured surface. Sprinkle with flour, knead several times, and form into a ball. Cut it into two pieces. Roll each piece of dough into a long, narrow loaf shape (about 9 inches by 2 inches).
Place on a parchment-covered baking sheet and cut three slits into the top of each loaf.
Place the bread in the oven on the middle and carefully pour 1 1/2 cups of boiling water into the cast iron skillet on the bottom rack (to create steam in the oven for a golden, crispy crust). You can skip the boiling water step for a softer crust.
Bake at 425˚F for 18-20 minutes, until golden brown.
Allow the baguettes to cool completely on a wire rack before cutting or storing them.
Video
Notes
Store cooled loaves in an airtight container for 2-3 days at room temperature or in the freezer for one to two months.