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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
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

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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