The Internet is blowing up with 2 Ingredient Dough. It’s all over my Facebook feed and my Instagram. And I sort of ignored it because, honestly, we made dough from scratch with many more than two ingredients. It takes a lot of time and a lot of work, and I was just so unsure about this dough.
And then my wedding twin Kay posted it. She can cook. I’ve fallen in love with some of the recipes she has given me. I asked her about 2 Ingredient Dough and she gave it a huge endorsement. If she liked it, I was willing to try it.
Thank goodness I did. I actually made four different bread products with the 2 Ingredient Dough the first time I made it.
Everything was a hit. I had two young taste testers/helpers over when I was making everything, and the six-year-old told me everything was kid-approved.
2 Ingredient Dough Recipe
Keep in mind, this recipe is for the actual 2 Ingredient Dough. It’s not a recipe using the 2 Ingredient Dough.
I’ve gotten a couple questions about that, so I did want to address that. And, at the end of this post, I’ve included a few recipes using 2 Ingredient Dough.
Also, since I posted this years ago, I’ve gotten a lot of questions about this dough. So I put together a FAQ section at the end of the post to address those.
2 Ingredient Dough Ingredients:
- 1 cup self-rising flour
- 1 cup non-fat plain Greek yogurt
- Optional: Two pinches of salt
How To Make 2 Ingredient Dough:
Combine the flour and yogurt in a large bowl. You can stir it with a spoon to get it started, but you’re a lot better off finishing it with your hands.
Optional: Add two pinches of salt. We feel like this tastes a little too much like sourdough without it.
When you get the dough into a ball, put the dough on a floured surface and kneed it for two minutes. When you’re kneading, knead in one direction four times, fold the dough over itself, turn it a quarter-turn, then knead four times.
Although honestly, you can just skip the kneading and it’s fine too because you’ll be working the dough when you shape it.
But that’s it. The dough is done!
What are some recipes using 2 Ingredient Dough?
Now, you can use the dough to make a ton of things. I make cheddar and garlic biscuits, bagels, and pizzas. A little bit of seasoning goes a long way in this dough.
Some of our favorite recipes using Two Ingredient Dough are:
- 2 Ingredient Dough Pizza
- 2 Ingredient Dough Pita Chips
- Rainbow Bagels
- Cinnamon Rolls
- Homemade Pop Tarts
- 15+ Recipes Using 2 Ingredient Dough
2 Ingredient Dough: Frequently Asked Questions
Two Ingredient Dough is Weight Watchers approved.
A full batch of 2 Ingredient Dough is 12 Weight Watchers Freestyle Points. It was originally created as a low point dough option for people on Weight Watchers. The points all come from the cup of flour, which is 12 points.
We don’t follow Weight Watchers and we still use this all the time.
You can choose any brand of self-rising flour you want. So, go with whatever is on sale.
Part of the key to this dough is using self-rising flour. So if you can find self-rising whole wheat flour, you can use it as a 1:1 swap.
Personally, I’ve never been able to find a self-rising whole wheat flour.
The difference between self-rising flour and all-purpose flour is that the self-rising flour already has baking powder and salt added to it.
So, if you really want to use whole wheat flour, you can. Just be sure to add 1.5 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of whole wheat flour. Sift it together, then combine the mixture with the yogurt.
I know sifting seems like an extra step, but if you don’t sift the dry ingredients together first, your 2 Ingredient Dough (which is now a 4 Ingredient Dough) won’t come out properly.
You can use any brand of Greek yogurt that you want. But, be sure to choose plain Greek yogurt. Anything else will flavor your dough.
Also, try and go with a mild yogurt. Some brands can be tangy, and you’ll end up compensating with seasoning and extras, which can change your calories dramatically.
After you make this a few times, you’ll find out that some Greek yogurts are more watery than others. If your Greek yogurt is watery, you can add a bit more self-rising flour to make the dough less sticky.
Personally, I haven’t tried to freeze 2 Ingredient Dough. I have frozen dough in the past though.
Wrap the dough completely in plastic wrap and put it in a freezer-safe bag or container. Then, thaw it in the fridge for 12 hours before trying to use it.
Some yogurts are more liquid-y than others and cause the 2 Ingredient Dough to be sticky. And some yogurts get wetter as they sit.
If your 2 Ingredient Dough is sticky as you’re rolling it, you can add extra flour until the dough isn’t sticky.
Add a little at a time. You can add up to 1/4 cup of extra self-rising flour without changing how it bakes. Any more than that might make the dough too dry.
The short answer is yes. You can make 2 Ingredient Dough without yogurt and make it with sour cream instead. It’s a 1:1 swap.
Yogurt has a tangier taste than sour cream, and I actually add salt to offset that tang. So swapping sour cream might be a good idea.
Personally, I like 2 Ingredient Dough pizza using sour cream better than Greek yogurt. It tastes delicious.
If you’re on a budget, sour cream is the way to go. Sour cream is cheaper than Greek yogurt, so sour cream makes 2 Ingredient Dough more budget friendly.
One small caveat … If you’re on Weight Watchers, you don’t want to make this swap. Non-fat Greek yogurt is zero points on Weight Watchers, which is partially why this recipe was recreated. A cup of light sour cream is 16 points (at least, it used to be; it may have change with the new program). So that definitely kills the WW benefit.
That’s part of why I love this recipe. Two ingredient doesn’t need to proof or rise. So it’s ready to go as soon as you make it. No planning ahead needed (unlike Pete’s pizza dough, which is delicious but needs to sit in the fridge overnight to be best).
We usually make 2 Ingredient Dough as soon as we need it. However, if you want to make your life a little easier, you can make 2 Ingredient Dough ahead of time.
I would keep it in a bowl, with a tea towel over it, until you’re ready to use it.
If you’re not going to use it that day, wrap the 2 Ingredient Dough in plastic wrap and keep it in the fridge until you’re ready to use it.
Personally, I haven’t tried freezing 2 Ingredient Dough for later, so I’m not sure if you can freeze 2 Ingredient Dough.
2 Ingredient Dough
You will fall in love with this 2 Ingredient Dough. It's only 12 WW points and can be made into pita chips, bagels, bread, and more.
Ingredients
- 1 cup self-rising flour
- 1 cup non-fat plain Greek yogurt
- Optional: Two pinches of salt
Instructions
- Combine the flour and yogurt in a large bowl. Optional: Add a pinch of salt.
- When you get the dough into a ball, put it on a floured surface and kneed it for two minutes. When you’re kneading, knead in one direction four times, fold the dough over itself, turn it a quarter-turn, then knead four times.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 144Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 459mgCarbohydrates 25gFiber 1gSugar 2gProtein 9g
kittielove
Saturday 12th of December 2020
Hi, thanks for the great recipe! I’m in Singapore, where it’s next to impossible to get Greek yoghurt. We do however, have Greek-style yoghurt which is essentially regular yoghurt with artificial thickeners such as gelatin and gum to mimic the creamy texture of its Greek counterpart.
Would this work? I prefer not to sub with sour cream due to its fat content.
drugstore diva lisa
Monday 14th of December 2020
I think it should work. Here, the difference between Greek yogurt and regular yogurt is the consistency. The ingredients are the same, but the Greek yogurt removes the whey, making it thicker. But, if you can buy a Greek-style yogurt that's thicker, it should work. I would do a 1 to 1 ratio of yogurt to self-rising flour at first, and then see how sticky it is. Since I'm not 100% sure about the consistency of your yogurt option, you may have to add some more self-rising flour to get it to be less sticky and more of a dough. But it should bake fine.
PLEASE come back after you try it and let me know. I'd love to hear how it comes out.
Createdbyu
Friday 13th of November 2020
on my list of must try, happy to have found your blog through foodie bloggers recipe group!!
Megan
Monday 5th of October 2020
Can you use regularly fat yogurt or does it need to be greak?
drugstore diva lisa
Monday 5th of October 2020
Regular fat yogurt won't work. Even with full fat, it's too thin to hold up. If you don't want to use Greek yogurt, you can use sour cream, although you'll want to use 1.5 cups of flour for every cup of sour cream.
Char
Tuesday 28th of July 2020
I realize the Yogurt is great for WW, but can it be replaced with sour cream?
drugstore diva lisa
Tuesday 28th of July 2020
I haven't personally tried it, but I know people who have done it with success.
Tiffanie
Tuesday 23rd of June 2020
Mine is always sticky and wet
drugstore diva lisa
Wednesday 24th of June 2020
If it's that way, be sure to flour your hands and your working surface, then grab the dough with your hands and kneed it on the floured working surface. If it's still wet, you can add up to 1/8 of a cup of extra flour to the surface of the dough while you are shaping it. That should help with the wetness.