Nothing is easier than this 2 Ingredient Dough recipe! No yeast required, no kneading, just 2 simple ingredients! Featuring simple instructions for dinner rolls, pizza, pretzel bites, and flatbread.
You all know I love to bake up a storm! From cakes to pies, cookies, and, especially, homemade bread. Sometimes I just don’t have the time or energy to make a yeast dough. When I discovered this easy 2 ingredient dough recipe, it totally changed my baking game!
A good friend of mine actually told me about this recipe, and she uses it to make bagels. She couldn’t rave about enough, so I just knew I had to try it.
While I don’t recommend using this recipe to make a full loaf of bread, it’s a great way to make the easiest possible homemade dinner rolls, flatbreads, pizzas, or pretzel bites or even bagels. Time to throw together the most simple recipe you’ve ever seen!
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Self-rising flour – Check the section below for more details. This is a combination of all-purpose flour, baking powder and salt.
- Greek yogurt – Plain. You can use no fat, low fat, or full fat. I prefer using a Greek plain yogurt since I find it’s a bit thicker, but feel free to use whatever yogurt you have in your fridge. The yogurt is usually added to dough to tenderize it. Because of its acidity, yogurt will relax the gluten, thus making the bread more tender.
What is self-rising flour?
This is simply a mixture of all-purpose flour, baking powder, and salt. You can make your own with 1 cup all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt. Super simple, so if you don’t have self-rising flour in your pantry, don’t worry, you can make it yourself! The baking powder is what actually makes the dough rise when you bake it.
How to make 2 ingredient dough
There really is only 1 step to making this dough. It’s very easy to make too, I made it in my mixer but if you don’t have one, don’t worry, you can mix it by hand too.
- Make dough: Add the flour and yogurt to the bowl of your mixer and mix on medium speed using the dough hook attachment until the dough comes together and comes clean from the side of the bowl. If you don’t have a mixer, add the ingredients to a bowl and mix with a wooden spoon or spatula until just combined, then use your hands to knead the dough a few times until smooth and comes together.
If you find the dough is too sticky, you can add 1 tablespoon of flour into the dough at a time until it’s smooth. The dough should be a bit sticky though and soft, so when you work with it, make sure you flour your work surface and your hands really well.
What to make with 2 ingredient dough
There are so many great recipes you can create with this simple dough! Get creative with your dough and try new things. I actually doubled the recipe here and made 8 dinner rolls which were so good, they were gone in minutes. Here are a few basics to have fun with:
Dinner Rolls
- Flour your work surface well and place the dough on the floured surface. Cut the dough into 8 equal pieces using a dough cutter or a sharp knife, then roll each piece into a roll. Using a sharp knife make a couple small incisions on the top of each bun, that’s about 1/4 inch deep. This is purely to make the dinner rolls look nicer.
- Place them in a buttered cast iron skillet or oven safe skillet and transfer them to a preheated oven at 350 F degrees and bake for about 25 minutes until golden brown.
Pizza
- Roll the dough out to your desired pizza crust thickness. Add your sauce, cheese, and toppings, then bake at 450F for 12-18 minutes.
Pretzel bites
- Cut the dough in half and roll each piece into a long 1″ thick rope. Cut the ropes into bite sized pieces.
- Optional: Dissolve 1 tbsp baking soda into 1/2 cup hot water. Dunk each bite into this mixture and place on a baking sheet.
- Brush the bites with melted butter and sprinkle with coarse grain sea salt. Bake at 425F for 5-10 minutes or until golden brown.
Flatbread
- Divide the dough into either 6 or 8 equal sized pieces, depending if you want small or large flatbreads. Roll each piece to your desired shape.
- Add olive oil to a skillet over medium-high heat. Cook the flatbreads on each side until browned and bubbly.
How to store unbaked 2 ingredient dough
If you want to make this dough in advance, you can. Tightly wrap the dough with plastic wrap. You can also cut it up into portions and wrap them up individually. The dough will last 3 days refrigerated or 1 month frozen. So double up on the recipe and have it ready for whenever you need some dinner rolls.
Whether you’ve stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.
Check out some of my favorite homemade bread recipes:
- Naan Bread
- Soft Buttermilk Rolls
- Irish Soda Bread
- Pizza Dough Recipe
- World’s Greatest Soft Pretzels
- Garlic Parmesan Skillet Rolls
- No Knead Bread
- White Bread Recipe
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2 Ingredient Dough
Instructions
- Make dough: Add the flour and yogurt to the bowl of your mixer and mix on medium speed using the dough hook until the dough comes together and comes clean from the side of the bowl. If you don't have a mixer, add the ingredients to a bowl and mix with a wooden spoon or spatula until just combined, then use your hands to knead the dough a few times until smooth and comes together.
Recipe Notes
- Dough too sticky: Add a tablespoon of flour at a time, until smooth and workable.
- Make ahead: Tightly wrap the dough with plastic wrap. You can also cut it up into portions and wrap them up individually. The dough will last 3 days refrigerated or 1 month frozen.
- Whether you’ve stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.
Can I use bread flour?
You can but you’ll still have to add baking powder and salt in it as mentioned in the post. Bread flour just has a higher gluten formation.
I have made flatbread; used it on a braai grid as side for get to gether. I have made buns in the oven. all delicious! I used vanilla youghurt and works just as well.
Can you substitute whole wheat flour for all purpose flour?
I suppose you can but make sure you add baking powder and salt to it.
Once you have baked these rolls how long do they keep? Also what is the best way to store baked rolls?
Thanks
Let the cool down fully, then store them in an airtight container or sealable bag at room temperature. They’ll stay fresh for 2-3 days. You can also freeze them if you’d like them to last longer! Thaw at room temp.
Can you use regular plain yogurt instead of greek? Can you use all purpose flour or Does it have to be self rising flour? If so, is it still the same recipe? (Regular plain yogurt & all purpose flour is all I have on hand at this moment☺️)
Plain will work! You need self rising flour as it has baking powder. Check the blog post for info on how to make your own self rising flour!
My husband is in love with it. Made it twice in one night.
Yes I made this and my husband is in love with it. Made it twice in one night.
Can you substitute sour cream for the yogurt?
Absolutely!!
Could you use almond flour ?
Almond flour won’t give a great texture! You can use gluten-free flour.
I tried the recipe tonight July 16, 2020. I could not believe how good the rolls tasted. Thanks for sharing.
I love this recipe.
I used UK self-raising flour, Icelandic yoghurt and metric measurements from recipe – 6 rolls that were really small, like garlic dough balls
I love that I can make bread with items in my cupboard!! I didn’t have Greek yogurt on hand but used regular yogurt. Made the self rising flour myself with Jo’s instructions. Had to add a bit more flour but they turned out delish!
Hi Jo! I could not get the dough to come away from the side of the mixer. I finally took it out and kneaded it some and then cut the dough. They never rose as they baked…little, hardish rolls! Help!
You can add a little more flour if needed! If the bag of self rising flour is getting old, then the leavener won’t be as effective. Grab a new bag if that’s the case.
I made my own self rising flour with salt and baking powder
Could that have been the problem?
Yes I think so! Add more baking powder and see if that helps.
I think I did something wrong. I used yogurt that I drained, and I didn’t use a mixer. I smeared butter in the bottom of the cast iron skillet, but the top didn’t brown at all. I cooked it at 350 degrees F for 25 minutes. Should I have brushed butter over the top? Otherwise, my family loved it with butter, but not without.
Every oven is different! You can increase the heat slightly, or turn the broiler on for the last couple minutes to brown the tops.
To use butter, brush some melted butter over the top of your buns right out of the oven.