2-Ingredient Dough Bread
Sometimes the simplest recipes carry the most magic. With just two humble ingredients—flour and yogurt—you can create a dough that is soft, versatile, and ready to transform into countless comforting breads.
This recipe is proof that you don’t need yeast, hours of rising, or complicated steps to enjoy fresh, homemade bread.
Whether it’s a rustic flatbread, a chewy bagel, or a golden roll, this dough adapts to your cravings, delivering warmth, flavor, and the satisfaction of baking from scratch with almost no effort.
Why People Will Love 2-Ingredient Dough Bread :
Simplicity at its finest – just two everyday ingredients come together to create something warm, nourishing, and versatile.
Endless possibilities – this dough adapts to your imagination, whether you crave flatbreads, bagels, pizza, or rolls.
Quick comfort – no yeast, no long waits, only mix, shape, and bake for almost-instant homemade bread.
Accessible and budget-friendly – made with pantry staples, it’s a recipe anyone can enjoy without extra cost or effort.
Healthy twist – Greek yogurt adds protein, tang, and tenderness, making it lighter yet still satisfying.
Perfect for creativity – you can dress it up with herbs, spices, or cheese, or keep it plain and simple to suit any meal.
Key Ingredient:
Self-rising flour – more than just structure, it carries built-in leavening, giving the dough lift and lightness without yeast, making bread-making almost effortless.
Greek yogurt – creamy, tangy, and rich in protein, it brings tenderness, moisture, and a subtle depth of flavor that balances the simplicity of flour.
The union of both – when combined, they create a dough that is soft yet sturdy, versatile enough to be shaped into flatbreads, bagels, or even rolls, proving that simplicity can be powerful.
Expert Tips:
Handle the dough gently – this dough doesn’t require intense kneading; a light touch keeps it tender and prevents it from becoming tough.
Use the right yogurt – full-fat Greek yogurt works best for structure and flavor; avoid watery or non-Greek yogurts, as they make the dough sticky and weak.
Adjust with flour as needed – if the dough feels too wet, dust with a little more self-rising flour while shaping. If too dry, add a spoonful of yogurt to bring it together.
Don’t skip resting – allowing the dough to rest for 5–10 minutes before shaping relaxes the gluten, making it easier to roll or stretch without tearing.
Flavor it creatively – fold in fresh herbs, garlic powder, cheese, or spices to customize the dough for sweet or savory versions.
Bake with intention – high heat gives flatbreads and pizzas a crisp exterior, while lower heat ensures rolls or loaves bake evenly without drying out.
2-Ingredient Dough Bread
Ingredients
1 cup self-rising flour (plus more for dusting)
1 cup plain Greek yogurt
(Scale up or down, always using equal parts flour and yogurt.)
Instructions
Mix the Dough
In a large bowl, combine the self-rising flour and Greek yogurt. Stir with a spoon or spatula until a rough, shaggy dough forms.
Knead Lightly
Transfer to a lightly floured surface. Knead gently for 2–3 minutes until the dough comes together smoothly. Avoid over-kneading to keep it soft.
Shape as Desired
Roll, stretch, or shape the dough depending on what you’re making: flatbreads, bagels, pizza crust, pretzels, or even rolls.
Bake or Cook
For flatbreads or pizza crust: Bake at 425°F (220°C) for 12–15 minutes, until golden.
For bagels or pretzels: Shape, brush with egg wash if desired, and bake at 375°F (190°C) for 20–25 minutes.
For rolls or bread loaves: Bake at 350°F (175°C) for 25–30 minutes, until cooked through.
Serve Warm
Enjoy plain, with butter, or as the base for endless variations—savory or sweet.
Pro Tips
If you don’t have self-rising flour, make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Full-fat Greek yogurt works best for tenderness and structure.
Brush the tops with olive oil, melted butter, or egg wash before baking for a richer finish.
Iimportant Notes When Making 2-Ingredient Dough Bread:
Flour matters – if you don’t have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. This ensures the dough still rises and holds its structure.
Consistency is key – dough texture may vary depending on the brand of yogurt. Adjust slightly with extra flour or yogurt until the dough is soft, pliable, and not overly sticky.
Avoid overbaking – because there’s no yeast, the bread can dry out more quickly. Keep a close eye and pull it from the oven once golden and cooked through.
Best enjoyed fresh – this bread shines when served warm, straight from the oven. Leftovers can be stored, but the texture is most satisfying the day it’s baked.
Storage and reheating – keep leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat briefly in the oven or skillet to restore softness.
Freezer-friendly – shaped dough or baked bread can be frozen. Wrap tightly, then thaw and warm before serving for convenience without sacrificing quality.
How To Enjoy 2-Ingredient Dough Bread After Cooking:
Serve it warm and simple – enjoy a slice straight from the oven with a pat of butter or a drizzle of olive oil, letting the warmth bring out its comforting aroma.
Pair with savory meals – use it as a side for soups, stews, or pasta dishes, where its soft texture can soak up broths and sauces beautifully.
Transform into classics – shape the dough into flatbreads for dipping into hummus or curries, or roll it thin for a quick homemade pizza base.
Make it a breakfast treat – toast slices and top with jam, honey, or nut butter for a nourishing morning bite.
Elevate with toppings – sprinkle cheese, herbs, or seeds before baking for a flavorful crust that matches your meal.
Repurpose leftovers – use day-old bread for sandwiches, paninis, or even cube it into croutons for salads and soups.
Sweet variation – dust with cinnamon sugar or spread with chocolate hazelnut cream to turn the simple dough into a quick dessert or snack.
Nutrition Information
For 2-Ingredient Dough Bread (per serving, assuming the recipe makes 4 servings):
Calories: 145 kcal | Total Fat: 1.9 g | Saturated Fat: 1.1 g | Monounsaturated Fat: 0.5 g | Polyunsaturated Fat: 0.1 g | Cholesterol: 5 mg | Sodium: 320 mg (varies with flour brand) | Total Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 7 g
Frequently Asked Questions:
Can I make this dough without self-rising flour?
Yes. For every 1 cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon salt to create your own self-rising flour substitute.
Can I use regular yogurt instead of Greek yogurt?
Not recommended. Regular yogurt is too thin and watery, which makes the dough sticky and unstable. Greek yogurt provides the thickness and protein needed for proper structure.
How do I prevent the bread from drying out?
Avoid overbaking. This dough cooks quickly and can dry out faster than yeast breads. Remove from the oven as soon as it’s golden and cooked through, then serve warm.
Is this dough freezer-friendly?
Yes. You can freeze the shaped raw dough or baked bread. Wrap tightly in plastic or foil, then thaw and reheat in the oven before serving.
Can I flavor the dough for different variations?
Absolutely. Mix in herbs, garlic powder, shredded cheese, or spices before shaping. For sweet versions, add cinnamon, vanilla, or a touch of sugar to the dough.
How sticky should the dough be before shaping?
The dough should be slightly tacky but not overly sticky. If it clings too much to your hands, lightly dust with flour. If it feels dry and crumbly, add a spoonful of Greek yogurt to bring it together.
Do I need to let the dough rest before baking?
Yes, a short rest of 5–10 minutes is helpful. It relaxes the gluten, making the dough easier to roll or stretch and giving the finished bread a better texture.
Can I knead this dough like traditional yeast bread?
No. This dough doesn’t need heavy kneading—just a gentle 2–3 minutes until smooth. Over-kneading can make it tough instead of soft and tender.
How do I know when the bread is fully baked?
Check for a golden crust and a firm structure. Depending on the form (flatbread, rolls, or pizza crust), baking times differ, but the bread should sound slightly hollow when tapped on the bottom.
Can I cook this dough without an oven?
Yes. Flatbreads made from this dough can be cooked on a hot, dry skillet or griddle over medium heat for 2–3 minutes per side, until golden and puffed.