Much like the fashion world, food also has its own trends. I’m not really a “foodie” per se, so I don’t usually pay much attention to food trends. But every once in a while, I come across a trending food item or recipe that is so intriguing, I can’t help but give it a try for myself! And that’s exactly what happened recently, when I started seeing the phrase “two-ingredient dough” cropping up all over the internet!
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And boy, am I glad I gave it a try! This super simple dough contains only self-rising flour and Greek yogurt. The yogurt gives the dough a pleasantly tangy flavor (but you could always add seasonings or other flavors to the dough to mask the tang if that’s not your thing.) And while it’s true that this is one of the easiest doughs you’ll ever make, what makes it truly remarkable is how many different delicious foods you can make with it!
Today I’ll be showing you exactly how to whip up a batch of two-ingredient dough at home. I’ll also be sharing a list of 6 delicious foods you can make with your dough. (Yum!) Because foodie or not, this simple and versatile dough is one food trend that you definitely do not want to ignore! :-)
How To Make Two-Ingredient Dough
Measure out 1 3/4 cups of self-rising flour* and 1 cup of Greek yogurt, and add them to the bowl of your stand mixer.
*Note: If you don’t have self-rising flour at home, it’s quite easy to make yourself! See “How To Make Self-Rising Flour” below for details.
Use the dough hook attachment to mix the ingredients until they come together into a ball of dough.
If you’re not planning to use the dough immediately, wrap it in plastic wrap and store it in your fridge. It will stay fresh for about one week.
How To Make Self-Rising Flour
In a mixing bowl, stir together 2 cups of all-purpose flour (or a gluten-free baking mix), 3 teaspoons of baking powder, and 1 teaspoon of salt.
Measure out 1 3/4 cups of the mixture to use to make your dough.
This self-rising flour “recipe” yields a bit more flour than you’ll need for the dough, but it’s a lot easier to do it this way rather than trying to make the exact amount! (Who has the time to measure out 2.625 teaspoons of baking powder?)
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6 Foods You Can Make With Two-Ingredient Dough
This dough is endlessly versatile, and it makes it so easy to make delicious baked goods at home! Here are 6 of the best things we’ve made with this dough so far. Give them a try and experience the magic for yourself!
1. Pizza Crust
Roll the dough out into a flat circle, then place it onto a greased baking sheet. Top the dough with your favorite pizza sauce, some shredded cheese, and your favorite toppings. Bake at 475°F for 12-14 minutes.
2. Breadsticks
Cut the dough into 6 equal portions. Roll each portion out into a breadstick shape and place them onto a greased baking sheet. Brush the breadsticks with an egg wash and sprinkle the tops with minced garlic and finely chopped parsley. Bake at 425°F for 10-14 minutes.
3. Bagels
Cut the dough into 6 equal portions. Roll each piece of dough into a tube about 5-6” long. Stick the two ends of the tube together to form a ring. Place your dough rings on a greased baking sheet.
Brush the dough rings with a beaten egg and sprinkle the tops with your favorite seasoning. (I recommend Trader Joe’s Everything But The Bagel seasoning blend!) Bake at 475°F for 12-14 minutes.
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4. Pretzels
Cut the dough into 8 equal portions. Roll each piece into a long, skinny rope about 12” long. Lay the rope on a greased baking sheet. Lift the ends of the rope, twist, and press into a pretzel shape. (Watch this video from King Arthur Flour for a demonstration of how to shape a pretzel.)
Brush your shaped pretzels with an egg wash and sprinkle them with salt. Bake at 400°F for 20 minutes.
5. Cinnamon Bites
Cut the dough into 8 equal portions. Roll each piece into a ball. Brush the dough balls with an egg wash, then dip them into a cinnamon sugar mixture. Place the prepared cinnamon bites too a greased baking sheet, and bake at 450°F for 12 minutes.
6. Cinnamon Rolls
Use your prepared two-ingredient dough to make deliciously decadent cinnamon rolls! Just roll the dough out into a square shape, brush with melted butter, then sprinkle with the filling from your favorite cinnamon roll recipe. (Snag the recipe for my mom’s famous cinnamon rolls at this link!)
Roll the dough up into a log, and use a piece of dental floss to cut the log into 5 equal rolls. Place the prepared cinnamon rolls into a greased baking pan, and bake at 400°F for 18-20 minutes.
What would you make with a batch of two-ingredient dough?
Some people have tried using tofu instead of yogurt in their dough. You may need a bit of extra baking powder. I don’t have an exact recipe, but maybe use similar proportions as the yogurt.
Has anyone tried the bagels? 475 degrees seems a bit high. Is that right?
I just answered m own question – 10 minutes at 450 worked out great! However, I am at 6,ooo ft. so your numbers may be a bit different. I greased the pan with garlic butter – great call!
I looked at other versions of this recipe and most recommend 400* – 425*
They turned out perfectly for me, but feel free to adjust the recipe to your liking :-)
Oh my goodness! I was just wondering if this could be adapted for gluten free but you were one step ahead of me! Thank you!!
Another recipe:
Knead in cubed bacon or ham. Roll out the dough, cut out rough triangles and (deep) fry them OR brush with (any) oil and bake them in the oven. Delicious with sour cream (with a little garlic and salt + some herbs).
Ladies, yes there is a vegan yogurt called Daiya. There are also other brands out there too. Hope this helps those who were asking.
Also forgot to mention, if you go to Peta.org there is a whole list of dairy free yogurt.
This is a fairly old recipe. I remember seeing a very similar one in a Sunset cookbook back in the early 1990’s. FWIW, the resulting baked goods are a bit dry and tasteless since they’re lacking proper fat.
I definitely did not find this dough to be dry or tasteless – in fact I really love the taste! I can understand issues with the fat content, but if you’re making a pizza, you really don’t need fat in the dough, too :-)
What about a low carb version? Many are interested (including me!) … Thanks!
I would like to make this with GF flour but am also Dairy Free – what significance does the yogurt have? Could Coconut Yogurt be substituted or something else, non-dairy?
Vegan coconut yogurt
A non dairy yogurt should work just as well :-)
I am also dairy free, gluten and corn free. My Dr told me that a lot of people that are dairy intolerant can eat plain Greek yogurt with no problem. She was right. I can have that.
How many WW points is this?
Hi Monica! If you use 1 cup of flour and 1 cup of yogurt, the entire batch of dough has 12 points. However, I make it with more flour than yogurt, because I preferred the texture that way. I don’t know much about weight watcher’s points, so I’m not sure how much that changes things. :-)
The recipe as given, 1-3/4 cup dry mix to 1 cup yogurt, was too dry, like powdery crumbs which wouldn’t hold together. I used Bisquick Gluten Free mix and had to add almost equal amounts of yogurt.
Misprint somewhere along the line?
After checking other sources for this recipe, I’ve discovered they all call for equal amounts of the 2 ingredients. So if yours is too dry add more yogurt than shown here.
Not a misprint – I found the dough far too wet and sticky with equal parts yogurt and flour. But feel free to make the dough however you want to! :-)
Has anyone made this dough & can attest to the taste?
I have, but I assume you’re looking for another opinion – ha ha! :-)
LOL! Not that I don’t trust your opinion! I just hate cooking so I like to hear of a lot of positive reviews b4 I bother- though this one seems so easy that I’ll have to try it anyway.
Yes, I love this dough! I probably wouldn’t make a plain loaf of bread or rolls with it, but it’s perfect for pizza or bagels where you’re adding other flavorful items :)
Great & thanks for the tip! I’m gonna try the bagels tomorrow. I think I’ll bake half & boil half & see which comes out better.
The pizza crust was fine. The bottom was soft and a little damp, but with all the toppings (gluten & dairy free) it wasn’t a problem. I will definitely make it again and will try baking the crust alone for 5 minutes first.