Have you tried the 2-ingredient dough phenomenon yet? It’s actually quite magical, hence it’s secondary name of “magic dough” or the abbreviated 2ID.
No, I am not on Weight Watchers, or counting points, but I am a busy mom and sometimes I need a few quick kitchen hacks and this two-ingredient dough using Greek yogurt and self rising flour can be used to make so many other recipes, it has become a staple.
What's In This Article
What is 2-Ingredient Dough?
This is a simple base dough made from plain Greek yogurt and self-rising flour. Self rising flour also contains salt and baking powder, a leavening agent. Because this dough does not use yeast, it relies on the baking powder to give it a little (albeit not a lot) of loft. Because it doesn’t use yeast, it also doesn’t require time to rise.
Greek yogurt serves as the moisture, but also has a good dose of protein and friendly to those with an egg allergy. I am not a WW consultant or expert, but apparently this makes it less on the points system instead of using eggs or other types of liquid. Greek yogurt has a tang that gives this dough some flavor.
The original two-ingredient dough recipe uses equal parts flour to yogurt, but in nearly all of the comments, this provide to be an issue for several reasons. More on that later. One batch is 12 smart points (according to the WW website).
- Self-Rising Flour- Just a combination of all-purpose flour, fine sea salt and baking powder. You can purchase this premade at the grocery store or make your own in small or large batches.
- Greek Yogurt– Greek yogurt is strained for longer than regular yogurt giving it a thicker consistency. Plain Greek yogurt has become a staple in my kitchen and used in place of sour cream and mayo in many recipes. It also works as a dip, marinade and salad dressing. Quite the miracle ingredient!
Gluten-Free Option– Make your own by following our recipe, but using a GF flour, or using Bob’s Self Rising Gluten Free flour.
Substitutes for Greek Yogurt– As mentioned, Greek will be the thickest. You can use a plain regular yogurt, but it might contain more water, resulting in your needing more flour. Sour cream or diary-free yogurts can also be used.
Low Carb Flours- Also feel free to make a self-rising flour using low carb options, but know that this can also alter the amount of yogurt required. Almond flour, Carb Quick, Keto Wheat Flour, Coconut Flour, Chickpea Flour or Paleo Baking Flour are all options.
Low-Fat– Nonfat Greek yogurt can be used, but will need more flour because it isn’t as thick.
Recipe for Self Rising Flour
Use any flour alternative and this recipe.
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Whisk or soft together to distribute all ingredients evenly.
How to Make 2-Ingredient Dough
This is a simple recipe, but it is a tempermental dough and many factors can impact the consistency including humidity, brand of yogurt and type or brand of flour. You may need to play with the ratios to achieve perfection and perfection might differ literally based on the weather.
- Mix together the flour and yogurt in a large bowl until no dry spots remain. If it is a humid day, reduce the yogurt down to 3/4 cup and adjust flour from there. If you are working in a low humidity area, reduce the flour to 1 1/2 cups.
- For best results, cover with plastic wrap or turn onto a piece of plastic wrap and refrigerate for 15-20 minutes. Work with the dough on a well-floured surface.
Do not overwork the dough ball, as this can cause it to activate more gluten and dry it out, making it crumbly. The dough will be sticky while you work with it, use just enough flour to prevent sticking.
Can I make this dough in my stand mixer? You sure can! Use the dough hook, but don’t let it knead to long or it will dry out. The dough isn’t too dense, that you can also use the paddle attachment.
Why is My Dough So Sticky?
The number one complaint of this easy dough recipe is that it is sticky, which is why we increased our base recipe to include more flour and not follow the 1:1 ratios in the original. Nearly every brand of flour tested required more flour with the same amount of yogurt.
The brand of yogurt will also make a difference since they carry different moisture levels.
If your dough is too sticky– chilling will help it be more manageable. Use a well-floured work surface and rolling pin or hands (well-floured too!) But be mindful to not add too much or you run the risk if it being dry and crumbly.
If your dough is too dry- When it starts to crumble and you can’t get it to stick, you might need a little more moisture. Spritz lightly with a spray bottle filled with water or add 1 tablespoon Greek yogurt. This can be challenging to evenly work into the dough after it has initially been combined.
What Can You Make with 2 Ingredient Dough?
The good news is that basically anything that requires a basic dough can be made with this dough swap. With the addition of garlic powder, onion powder, a quick egg wash or olive oil baste or a bowl of marinara dipping sauce, this easy recipe becomes so many more!
- Bagels– Divide the dough into 4 equal parts and roll into ropes, wrapping into a circle and pinching together. Baste with an egg wash and sprinkle with coarse sea salt, everything bagel seasoning or sesame seeds. Bake on a parchment lined baking sheet at 375°F for 20 minutes or until golden brown.
- Pretzel Bites– Divide the dough into 4 equal parts and roll into ropes, cutting each into 12 smaller bites. Boil a large pot of water and add 1 tablespoon of baking soda. Using a slotted spoon, quickly dip the dough pieces into the boiling water for 15-20 seconds. Place on a parchment lined baking sheet and bake at 425˚F for 7-10 minutes. Brush the bites with melted butter and sprinkle with coarse sea salt while still tacky.
- Naan Bread- Divide dough into 6-8 equal pieces and flatten with a rolling pin or your palm. Heat a large seasoned cast iron skillet over medium heat with a teaspoon of vegetable oil. Add the bread, browning on each side.
- Garlic Cheddar Rolls- Mix 1/2 teaspoon of garlic powder and 1/4 teaspoon of parsley into the dough. Divide into 8 small pieces, flatten with your palm. Add 1 ounce chunks of cheddar cheese (or other desired cheese) to the center, wrapping it around and pinching together the seams. Place, seam side down, on a parchment lined baking sheet. Bake at 475°F for 15-17 minutes or until lightly browned. Remove and baste with melted butter and a sprinkle of sea salt.
- Pizza Crust (thin crust regular pizza)- Preheat the oven to 500°F. If you are using a pizza stone, preheat it in the oven, otherwise, coat a 12-inch pizza pan with cooking spray. Using your hands, spread the dough out to the edges of the pizza pan or free form it and place on the pizza stone or a flat baking sheet. Parbake the pizza crust for 5 to 7 minutes. Remove and smother with the pizza sauce, sprinkle with mozzarella cheese and top with pepperoni slices, baking again until cheese melts, approximately 5-7 minutes.
Let us know if there are more new recipes you’d like to see in the comments!
Make Ahead, Storage & Freezing
This two ingredient dough recipe can be made ahead and stored. Wrap well in plastic wrap and refrigerate for up to 3 days. At this point, the dough might start to dry out from the chill.
It can also be frozen in plastic wrap for up to 3 months. If freezing multiple batches, separate the dough balls with parchment paper. Allow to thaw at room temperature.
More Easy Dough Recipes
Two Ingredient Dough Recipe
- In a medium mixing bowl, mix together the flour and Greek yogurt. Cover and refrigerate for 30 minutes.
- Transfer to a clean work surface coated with flour. Knead the dough. If it still feels sticky, add a small amount of flour.
- Use the dough to create whatever recipe calls for dough! `
- If you've tried this recipe, we'd love to hear how it went. Please come back and let us know in the comments or star ratings.