The 2-Ingredient Dough Revolution

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The 2-Ingredient Dough Revolution: Easy Homemade Bread & More

What if I told you that you could skip yeast, long proofing times, and complicated steps—and still end up with bakery-worthy bread, bagels, or pizza? That’s the magic of 2-ingredient dough. Made with just self-rising flour and Greek yogurt, this humble recipe has become an internet sensation for good reason: it’s quick, versatile, and almost impossible to mess up.

This dough isn’t just about convenience; it’s about unlocking creativity in the kitchen. From fluffy dinner rolls to homemade pretzels, sweet cinnamon rolls, or your favorite pizza, this is the shortcut that will change the way you bake forever.

Why You’ll Love This Recipe

•  Quick & easy — Ready to bake in under 10 minutes.
•  Super versatile — From bagels to flatbreads, one dough makes it all.
•  Protein-packed — Thanks to Greek yogurt, it’s more filling and nutritious.
•  No yeast, no proofing — Foolproof for beginners.
•  Customizable — Works for both sweet and savory creations.

Ingredients (Master Recipe)

• 1 cup (120g) self-rising flour
• 1 cup (240g) full-fat Greek yogurt (thick, strained for best texture)

Note: Thin or regular yogurt makes the dough sticky. Stick with Greek for best results.

Equipment

• Mixing bowl
• Fork or spatula
• Rolling pin (optional)
• Baking sheet or pan
• Parchment paper

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine self-rising flour and Greek yogurt. Stir with a fork until a shaggy dough forms.

2. Knead Lightly

Turn the dough out onto a floured surface. Knead gently for 2–3 minutes until smooth and elastic. If sticky, dust with more flour (1 tbsp at a time).

3. Shape It

Divide and shape as needed — pizza crust, bagels, rolls, or pretzel ropes.

4. Bake & Enjoy

Follow baking times below based on what you’re making.

Endless Possibilities: What You Can Make

• Personal Pizzas – Roll thin, top with sauce & cheese. Bake at 425°F (220°C) for 12–15 minutes.
• Soft Pretzels – Shape into pretzels, dip in baking soda water, bake at 450°F (230°C) for 10–12 minutes.
• Bagels – Shape into rings, boil 1–2 mins per side, then bake at 375°F (190°C) for 20–25 minutes.
• Dinner Rolls – Shape into small balls, bake at 375°F (190°C) for 18–20 minutes.
• Savory Pinwheels – Roll out dough, spread with pesto/cheese/ham, slice, bake at 375°F (190°C) for 15–18 minutes.
• Sweet Cinnamon Rolls – Roll, spread with butter + cinnamon sugar, slice, bake at 350°F (175°C) for 20–25 minutes.

Pro Tips for Success

• Make your own self-rising flour: Mix 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
• Don’t over-knead: Stop once the dough comes together to avoid toughness.
• Flour everything: Hands, surface, rolling pin — this keeps the sticky factor under control.
• Optional rest: Let dough sit 10–15 minutes before rolling for easier handling.

Variations & Substitutions

• Gluten-free: Use a GF self-rising flour blend. Texture will differ but still works.
• Sweet version: Add 1 tbsp sugar + ½ tsp vanilla extract to dough for desserts.
• Savory upgrade: Add garlic powder, Italian herbs, or shredded cheese directly into the dough.
• Lighter option: Use low-fat Greek yogurt — slightly less rich but still works.

Serving & Storage

• Serve immediately: Best warm, straight from the oven.
• Storage: Wrap in plastic or airtight container for 2–3 days at room temp.
• Freeze: Shape and freeze raw dough for up to 1 month. Thaw before baking.
• Reheat: Warm in oven at 300°F (150°C) for 5 minutes to refresh texture.

Frequently Asked Questions

Q: Can I use regular yogurt?
A: Not recommended — it’s too thin. Stick to Greek yogurt.

Q: Why is my dough sticky?
A: Add more flour gradually until manageable. Yogurt moisture levels vary.

Q: Can I make it ahead?
A: Yes! Wrap tightly in plastic wrap and refrigerate for up to 2 days. Let come to room temp before baking.

Q: Is it healthier than regular bread?
A: It’s higher in protein thanks to the Greek yogurt and lower in fat than many enriched doughs.