- This dough doesn’t require any special equipment, fancy techniques or hours to let the dough rise.
- Strained yogurt adds protein and calcium to the dough.
- Use this dough to make pizza, bagels and pretzel bites.
What Is Two-Ingredient Dough?
Two-ingredient dough consists of self-rising flour (a combination of all-purpose flour, baking powder and salt) and strained, Greek-style yogurt. That’s it. The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling.
Two-ingredient dough is packed with protein, thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too. That means you don’t have to spend time waiting for the dough to proof before you make a meal.
How to Make Two-Ingredient Dough
Combine the flour with the yogurt, then stir until a rough dough forms. Turn the dough out onto a lightly floured surface, and knead until it’s smooth. Alternatively, you can combine the two ingredients in a stand mixer or food processor. One batch, or enough to make a pizza crust, starts with 1¼ cups flour and 1 cup yogurt. Add more flour and yogurt, in that ratio, if you need extra or want a larger crust. The dough will be a bit stickier than traditional pizza dough. Play it safe and bake it on parchment paper or a silicone mat, or coat your baking sheet with cooking spray first.
Most self-rising flour uses white all-purpose flour, but you can make your own self-rising flour with whole-wheat or gluten-free flour. Combine 2 cups of your preferred flour, 1 tablespoon baking powder and ½ teaspoon salt. Then measure out what you need for the dough, and combine with the yogurt. The yogurt you use can have any fat content (whole, 2% or nonfat) but it needs to be strained (Greek-style). The yogurt’s thickness is what gives the dough its consistency.
5 Ways to Use Two-Ingredient Dough
Pizza
Go the traditional route (and perhaps the best for your first attempt with this dough) and make a classic Margherita pizza. Feel free to add your favorite toppings, keeping in mind to use a light hand so the dough cooks through and stays crisp.
Soft Pretzel Bites
Dissolve 2 tablespoons baking soda in 1 cup boiling water. Cut the dough into 1-inch pieces, dip in the water mixture, then pat dry. Brush with egg, sprinkle with sesame seeds and kosher salt, and bake at 425°F until golden brown, 7 to 10 minutes. You can also hold the sesame seeds and salt and instead roll the warm bites in cinnamon sugar after baking.
Bagels
Two-ingredient dough makes it so easy to enjoy freshly baked bagels any morning of the week. Try our classic version!
Naan
Divide dough and roll into ⅛-inch-thick rounds. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Cook the naan, working in batches, until lightly browned, about 2 minutes per side.
Garlic Knots
Roll dough into ropes and shape into knots. Combine olive oil, minced garlic and minced parsley in a bowl and brush over the knots, then sprinkle with kosher salt. Bake at 400°F until golden brown, about 20 minutes.
