Position a rack in the center of the oven, and put a large rimmed baking sheet on it.
Heat the oven to 400 F.
Heat a griddle, or large cast-iron skillet, over medium-low heat until hot, about 5 minutes.
Working in batches and using floured fingers, arrange the dough rounds on the griddle, or in the skillet, leaving about 2 inches of space between each.
Cook, flipping once with a spatula, until the tops and bottoms of the muffins are browned and firm but the edges remain soft, about 4 minutes per side.
Transfer the muffins to the baking sheet in the oven for 5 minutes to finish cooking.
Meanwhile, wipe out any flour in the skillet and brown the next batch of muffins; repeat browning and baking the muffins until all are cooked.
Allow each batch to cool on a rack for 1 to 2 minutes.
Using a fork, perforate the muffins along the equators all the way around, and break open the rest of the way by hand.
Toast, if you like, and serve warm.