2 Ingredient Dough

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I grew up with a jar of yogurt and a bag of flour on the counter, so this 2-ingredient dough felt like kitchen magic the first time I mixed it up. It’s just 1 cup self-rising flour and 1 cup plain Greek yogurt, but the texture and versatility are surprisingly impressive — from quick flatbreads to soft dinner rolls, pizza bases, or salty pretzel bites. If you want a dinner-roll–focused guide with visuals, I also like this simple two-ingredient dinner rolls walkthrough.

What makes this recipe special

This dough is the ultimate short-cut for home cooks who want reliable results with minimal ingredients. No yeast, no rising time, and very forgiving technique make it ideal for busy weeknights, last-minute guests, or when pantry supplies are low.

“My kids asked for pizza and pretzels on the same night — this dough delivered both in under an hour. Crispy edges, tender interior, and zero fuss.” — home cook review

Why it’s useful:

• Fast: Mix and bake in under an hour for most shapes.
• Budget-friendly: Two pantry staples.
• Kid-friendly: Little hands can help tear, roll, or top.
• Flexible: Works for rolls, pizza, pretzels, and skillet flatbreads.

How this recipe comes together

Step-by-step overview before you start:

1. Combine equal parts self-rising flour and plain Greek yogurt into a smooth dough.
2. Mix briefly — you’re aiming for a soft, slightly tacky ball that pulls cleanly from the bowl.
3. Shape for your chosen use (rolls, pizza, pretzels, or flatbreads).
4. Bake or cook according to the finish: low-and-slow for rolls, hot-and-fast for pizza, quick pan-cook for flatbreads.

This quick overview helps you decide what tools and oven settings you’ll need before you begin.

Gather these items

What you’ll need

• 1 cup self-rising flour
• 1 cup plain Greek yogurt (full-fat gives best texture)

Notes and small swaps:

• If you don’t have self-rising flour, use 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
• Yogurt: Full-fat Greek gives the most tender crumb; low-fat works but can be slightly dryer.
• Add-ins like a pinch of garlic powder, dried herbs, or 1 tablespoon olive oil are optional and can be mixed in for flavor.

Directions to follow

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Make the dough

1. Add 1 cup self-rising flour and 1 cup plain Greek yogurt to the bowl of a stand mixer fitted with a dough hook. Mix on medium until a soft ball forms and the dough pulls clean from the bowl sides, about 1–2 minutes.
2. No mixer? Combine in a bowl with a wooden spoon until clumps form, then knead gently by hand for 1–2 minutes until smooth.
3. If sticky, dust with 1 tablespoon more flour at a time until workable. Dough should be soft but not gluey.

Make ahead and thawing

• Wrap tightly in plastic wrap. Refrigerate up to 3 days or freeze up to 1 month.
• To use from frozen, let it warm slowly on the counter while still wrapped until at room temperature.

For dinner rolls

1. Flour your work surface generously and place the dough down.
2. Divide into 8 equal pieces. Roll each into a tight ball and make a shallow incision across the top.
3. Place rolls in a buttered skillet or baking dish.
4. Bake at 350°F (175°C) for about 25 minutes, until golden brown.

For pizza

1. Roll the dough to your desired thickness on a floured surface.
2. Transfer to a preheated 450°F (230°C) oven on a baking stone or sheet.
3. Top with sauce, cheese, and toppings; bake 12–18 minutes until crust is set and toppings are bubbling.

For pretzel bites

1. Roll the dough into a long rope and cut into bite-sized pieces.
2. Quickly dunk pieces in a baking-soda bath (1 tablespoon baking soda dissolved in 1 cup hot water).
3. Arrange on a parchment-lined sheet, brush with melted butter, sprinkle with coarse sea salt, and bake at 425°F (220°C) for 5–10 minutes until golden.

For skillet flatbread

1. Divide and roll the dough to your preferred shape and thickness.
2. Heat 1–2 tablespoons olive oil in a skillet over medium-high heat.
3. Cook flatbreads 2–3 minutes per side until browned and bubbly.

For extra shaping tips and timing cues for rolls, see this detailed two-ingredient dinner rolls guide.

Best ways to enjoy it

Serving suggestions

• Dinner rolls: Brush warm rolls with herb butter and serve alongside soups, stews, or roasted chicken.
• Pizza: Pair with a simple green salad and a drizzle of chili oil.
• Pretzel bites: Serve with mustard or beer-cheese dip for a crowd-pleasing appetizer.
• Flatbreads: Top with labneh, roasted vegetables, or use as a sandwich wrap.

Plating notes: For a rustic look, serve rolls directly in the buttered skillet. For party-style pretzel bites, use a shallow bowl of dip in the center of a platter.

Storage and reheating tips

Keeping leftovers fresh

• Refrigerate baked items in an airtight container for up to 3 days.
• Freeze baked goods for up to 1 month; thaw in the fridge overnight.
  Reheating
• Rolls and pretzel bites: Reheat in a 350°F oven for 8–10 minutes to regain crispness.
• Pizza: Reheat on a skillet over medium heat to keep the crust crisp, or 350°F in the oven for 5–8 minutes.
  Food safety
• Because this recipe uses dairy, don’t leave shaped dough at room temperature more than 2 hours. Store promptly.

Pro chef tips

Helpful cooking tips

• Weigh ingredients if you want consistent results: 1 cup self-rising flour ≈ 120 g; 1 cup Greek yogurt ≈ 240 g.
• Avoid overworking the dough — minimal kneading keeps it tender.
• For chewier pretzel bites, increase the baking-soda bath concentration slightly and give pieces a quick boil-like dunk (30–60 seconds) before baking.
• Use a hot, preheated pan or oven for pizza to get the best blistering and crust color.

Creative twists

Recipe variations

• Herbed flatbreads: Knead in finely chopped rosemary or thyme and a little grated parmesan.
• Garlic-parmesan rolls: Brush with garlic butter and sprinkle with grated cheese before baking.
• Sweet version: Add 1–2 tablespoons sugar and a pinch of cinnamon to the dough for quick sweet rolls; top with a simple glaze after baking.
• Gluten-free approach: Use a 1:1 gluten-free self-rising blend and a slightly thicker yogurt (or reduce yogurt by 1–2 tablespoons).
  For a crisp cracker-style snack using the same simple base, try this two-ingredient homemade crackers idea.

Common questions

Q: How long does this dough take to make?
A: Active mixing/kneading takes 2–5 minutes. Baking/cooking time varies by use: rolls ~25 minutes, pizza 12–18 minutes, pretzels 5–10 minutes.

Q: Can I make this with plain yogurt instead of Greek yogurt?
A: Yes, but plain yogurt is thinner. Strain it in a cheesecloth to thicken, or reduce the yogurt by 1–2 tablespoons to prevent a sticky dough.

Q: Is this dough suitable for vegans?
A: Not as written. Use a thick dairy-free yogurt alternative and ensure a self-rising flour substitute without milk powder; results will vary.

Q: Will this dough rise like yeast dough?
A: No — it won’t produce the same airy crumb as yeast. Expect a simpler, tender texture that’s quick and convenient.

Conclusion

If you want more two-ingredient inspiration and different ways home cooks are using this simple dough, check out this round-up of creative ideas at 2-Ingredient Dough Recipes You’ll Actually Want To Make. For techniques specifically tuned to pizza and bagel-style outcomes, The Kitchn’s write-up is a great companion piece: Two-Ingredient Dough for Bagel or Pizza Recipes | The Kitchn. And if you prefer another tested two-ingredient pizza dough recipe to compare textures and timings, see this version on Allrecipes: Two-Ingredient Pizza Dough Recipe – Allrecipes.

2-Ingredient Dough

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This versatile 2-ingredient dough, made with just self-rising flour and Greek yogurt, allows you to create quick flatbreads, dinner rolls, pizza bases, and pretzel bites with minimal fuss and time.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 8 rolls

Course: Appetizer, Main Course, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

  

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Dough Ingredients

• 1 cup self-rising flour If unavailable, substitute with 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
• 1 cup plain Greek yogurt Full-fat preferred for best texture.

Optional Add-ins

• 1 tablespoon olive oil Can be mixed for added flavor.
• 1 pinch garlic powder Optional flavor addition.
• 1 tablespoon dried herbs Optional flavor addition.

Method

 

Make the Dough

1. Add self-rising flour and Greek yogurt to the bowl of a stand mixer fitted with a dough hook. Mix on medium for 1–2 minutes until a soft ball forms and the dough pulls clean from the bowl sides.
2. If no mixer is available, combine ingredients in a bowl with a wooden spoon until clumps form, then knead gently by hand for 1–2 minutes until smooth.
3. Dust with flour if sticky, adding 1 tablespoon at a time until workable.

For Dinner Rolls

1. Flour your work surface generously and shape the dough into 8 equal pieces.
2. Roll each piece into a tight ball with a shallow incision on top.
3. Place rolls in a buttered skillet or baking dish and bake at 350°F (175°C) for about 25 minutes until golden brown.

For Pizza

1. Roll the dough to desired thickness on a floured surface.
2. Transfer to a preheated 450°F (230°C) oven on a baking stone or sheet, top with sauce and toppings, and bake for 12–18 minutes.

For Pretzel Bites

1. Roll the dough into a long rope and cut into bite-sized pieces.
2. Dunk pieces quickly in a baking-soda bath (1 tablespoon baking soda in 1 cup hot water), then arrange on a parchment-lined sheet.
3. Brush with melted butter, sprinkle with coarse sea salt, and bake at 425°F (220°C) for 5–10 minutes until golden.

For Skillet Flatbread

1. Divide and roll dough to preferred shape and thickness.
2. Heat 1–2 tablespoons olive oil in a skillet over medium-high heat and cook flatbreads for 2–3 minutes per side until browned.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 110mgFiber: 1g

Notes

Wrap unbaked dough tightly in plastic wrap. Refrigerate for up to 3 days or freeze for up to 1 month. Thaw frozen dough at room temperature while still wrapped.

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