Preheat a convection oven to 375°F (190°C) and prepare a baking sheet with parchment paper or a silicone mat.

In a mixing bowl, combine the whole wheat self-rising flour and Greek yogurt using a spatula until a uniform dough ball forms.

Transfer the dough to a clean, floured work surface and knead manually for approximately 2 to 3 minutes until the texture is elastic.

Divide the dough mass into four equal segments of approximately 90 grams each.

Roll each segment into a cylindrical rope of 7 inches in length and join the ends to form a torus shape.

Place the formed dough rings on the baking sheet with 2 inches of clearance between each unit.

Bake for 22 to 25 minutes or until the internal temperature reaches 190°F (88°C) and the exterior is golden brown.

Remove from oven and transfer to a cooling rack for 10 minutes to allow the crumb structure to set.