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Two Ingredient Dough Recipes

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This two ingredient dough recipe is super simple to make with no yeast! Just mix it up, knead the dough, and use it as you want. Here are several easy two ingredient dough recipes your family will love from snacks to dinner recipes.

two ingredient dough recipes

What Is Two Ingredient Dough?

Two ingredient dough is a simple combination of self-rising flour and Greek yogurt. I first heard about it from a woman who was going to weight watchers and learned about two ingredient bagels.

I had to try making them and my family loved them. I kept on making the no yeast dough and trying it for different recipes. To my surprise, they all turned out great!

Two ingredient dough is that it is so versatile and today I’m sharing how to make different recipes with the dough.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

Two Ingredient Dough Recipes Video

Watch the video for more details on how to make all of the two ingredient dough recipes.

Two Ingredient Dough Recipe

self rising flour and greek yogurt two ingredient dough in mixer

Step One:

Put self-rising flour and plain, fat-free, Greek yogurt in a stand mixer bowl with the dough hook attachment.

two ingredient dough kneaded

Step Two:

Mix on low speed until combined.

Knead on medium speed for about 3 minutes until ball forms.

Step Three:

Turn out onto a floured surface. I used a non-stick baking mat.

Sprinkle with flour, knead a couple of times and form into a ball.

Step Four:

Cut the dough into however many pieces you need depending on what you are making.

Two Ingredient Dough Recipe Tips and FAQ

1) Can this dough be made ahead of time? If you don’t want to use the dough right away, wrap it in plastic wrap that has been sprayed with cooking spray and store it in the fridge until ready to use.

2) Can I make self-rising flour instead of buying it? Yes, for one cup of self-rising flour, whisk together one cup of all-purpose flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

3) What brand of plain Greek yogurt should I use? Use whatever kind is available at your local grocery store. I’ve made two ingredient dough with Fage, Oikos, and the store brand and haven’t noticed a difference.

4) Do you have to use plain, fat-free, Greek yogurt? No, you can use fat-free, full fat, 2% or 5%. For the sake of these two ingredient dough recipes, I used the fat-free kind.

5) What should I do if my dough is too sticky? If your dough is too sticky, knead in a little more flour at a time until it is workable.

6) Can two ingredient dough be made without a stand mixer? Yes! Stir the self-rising flour and Greek yogurt together until combined. Turn it out onto a floured surface and knead until smooth.

7) I don’t have a dough hook for my mixer. How can I make two ingredient dough? Use a mixer to combine the self-rising flour and Greek yogurt. Turn it out onto a floured surface and knead until smooth.

Two Ingredient Dough Pretzel Bites

pretzel bites made with two ingredient dough

Get additional recipe details, step-by-step photos, and tips for two ingredient dough pretzel bites here.

Step One:

Start with one batch of two ingredient dough.

Step Two:

Cut the dough into four pieces.

Roll each piece of dough into a long rope.

Cut the ropes into small segments.

Step Three:

Dissolve baking soda in boiling water.

Dip the dough segments into the baking soda mixture and place on a parchment covered baking sheet.

Step Four:

Bake at 425˚F for 7-10 minutes, until golden brown.

Step Five:

Brush with melted butter and sprinkle with pretzel salt.

Two Ingredient Dough Naan Flatbread

naan flatbread made from two ingredient dough

Get additional recipe details, step-by-step photos, and tips for two ingredient dough naan flatbread here.

Step One:

Start with one batch of two ingredient dough.

Cut the dough into eight pieces.

Step Two:

Put a piece of dough on a well-floured surface and sprinkle it with flour.

Roll the piece of dough into a thin circle and set aside.

Repeat with the remaining pieces of dough.

Step Three:

Warm a cast iron or non-stick skillet over medium-high heat.

Brush the skillet with olive oil and then carefully add a thin circle of dough.

Cook for a few minutes until it puffs up and gets brown spots.

Flip and cook on the other side.

Repeat with remaining dough.

Step Four:

Brush with melted butter. Sprinkle with sea salt and chopped cilantro (optional).

Note:

Use this naan flatbread to make Grilled Pizza.

Two Ingredient Dough Breadsticks

garlic breadsticks from two ingredient dough

Get additional recipe details, step-by-step photos, and tips for two ingredient dough breadsticks here.

Step One:

Start with one batch of two ingredient dough.

Step Two:

Cut the dough into six pieces.

Roll each piece into a long, breadstick shape and place on a parchment covered baking sheet.

Step Three:

Bake at 425˚F for 10-14 mins until golden brown.

Step Four:

Mix together melted butter and garlic salt.

Brush on the breadsticks.

Note:

Serve these breadsticks with Million Dollar Spaghetti.

Two Ingredient Dough Garlic and Herb Bagels

two ingredient dough bagels

Get additional recipe details, step-by-step photos, and tips for garlic herb bagels made with two ingredient dough here.

Step One:

Start with one batch of two ingredient dough.

Step Two:

Cut the dough into six pieces.

Roll each piece into a long rope and then form a circle with the dough rope, pinching the ends together where they meet.

Place on a parchment covered baking sheet.

Step Three:

Brush with beaten egg whites and sprinkle with garlic and herb seasoning.

Step Four:

Bake at 475˚F for 12-14 minutes until golden brown.

Note:

Use these bagels to make Bacon Egg and Cheese Bagel Sandwiches.

Two Ingredient Dough Garlic Cheddar Rolls

garlic cheddar rolls from two ingredient dough

Get additional recipe details, step-by-step photos, and tips for two ingredient dough garlic cheddar rolls here.

Step One:

Start with one batch of two ingredient dough.

Step Two:

Flatten the dough ball slightly and pour the shredded cheese into the center.

Fold up the dough around the shredded cheese and knead to incorporate the cheese.

Cut into eight pieces.

Roll each piece of dough into a ball and place on a parchment covered baking sheet.

Step Three:

Bake at 475˚F for 10-14 minutes, until golden brown.

Step Four:

Mix together melted butter, garlic powder, and parsley.

Brush over the garlic cheddar rolls.

Note:

Serve these garlic cheddar rolls with Baked Spaghetti.

Two Ingredient Dough Pizza Crust

pizza dough recipe using two ingredient dough

Get additional recipe details, step-by-step photos, and tips for two ingredient pizza dough here.

Step One:

Start with one batch of two ingredient dough.

Step Two:

Roll the dough out into a large circle on a floured surface.

Move the dough over to a greased baking sheet or pizza stone.

Reshape dough to fill the pan.

Step Three:

Top with pizza sauce, shredded cheese, pepperoni, and oregano.

Step Four:

Bake at 425˚F for 17-20 minutes until the crust is golden brown and the cheese is melted.

4.84 from 6 votes
two ingredient dough recipes
Print
Two Ingredient Dough Recipes
Prep Time
10 mins
Total Time
10 mins
 

This two ingredient dough recipe is super simple to make with no yeast! Just mix it up, knead the dough, and use it as you want.

Course: Side Dish
Cuisine: America
Servings: 6
Calories: 94 kcal
Author: The Gunny Sack
Ingredients
Two Ingredient Dough Recipe
Pretzel Bites
  • 1 batch two ingredient dough
  • 1/2 cup boiling water
  • 1 tbsp baking soda
  • 1/4 cup butter melted
  • 1 tbsp pretzel salt
Naan Flatbread
  • 1 batch two ingredient dough
  • 2 tbsp olive oil
  • 2 tbsp butter melted
  • 2 tsp sea salt
  • 1 tbsp chopped cilantro
Breadsticks
  • 1 batch two ingredient dough
  • 2 tbsp butter melted
  • 1/2 tsp garlic salt
Garlic and Herb Bagels
Garlic Cheddar Rolls
  • 1 batch two ingredient dough
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder
  • 1/4 tsp parsley
Pizza Crust
Instructions
Two Ingredient Dough

  1. Put the self-rising flour (1 cup plus 2 tablespoons) and plain, fat-free, Greek yogurt in a stand mixer bowl with the dough hook attachment.

  2. Mix on low speed until combined. Knead on medium speed for about 3 minutes until ball forms.

  3. Turn out onto a floured surface. Sprinkle with flour, knead a couple of times and form into a ball.

Pretzel Bites

  1. Cut the dough into four pieces. Roll each piece of dough into a long rope. Cut the ropes into small segments.

  2. Dissolve baking soda in boiling water. Dip the dough segments into the baking soda mixture and place on a parchment covered baking sheet.

  3. Bake at 425˚F for 7-10 minutes, until golden brown.

  4. Brush with melted butter and sprinkle with pretzel salt.

Naan Flatbread

  1. Cut the dough into eight pieces. Put one piece of dough on a well-floured surface and sprinkle it with flour. Roll the piece of dough into a thin circle and set aside. Repeat with the remaining pieces of dough.

  2. Warm a cast iron or non-stick skillet over medium-high heat. Brush the skillet with olive oil and then carefully add a thin circle of dough. Cook for a few minutes until it puffs up and gets brown spots. Flip and cook on the other side. Repeat with remaining dough.

  3. Brush with melted butter. Sprinkle with sea salt and chopped cilantro (optional).

Breadsticks

  1. Cut the dough into six pieces. Roll each piece into a long, breadstick shape and place on a parchment covered baking sheet.

  2. Bake at 425˚F for 10-14 mins until golden brown.

  3. Mix together melted butter and garlic salt. Brush on the breadsticks.

Garlic and Herb Bagels

  1. Cut the dough into six pieces. Roll each piece into a long rope and then form a circle with the dough rope, pinching the ends together where they meet. Place on a parchment covered baking sheet.

  2. Brush with beaten egg whites and sprinkle with garlic and herb seasoning.

  3. Bake at 475˚F for 12-14 minutes until golden brown.

Garlic Cheddar Rolls

  1. Flatten the dough ball slightly and pour the shredded cheese into the center. Fold up the dough around the shredded cheese and knead to incorporate the cheese.

  2. Form a ball and cut it into eight pieces. Roll each piece of dough into a ball and place on a parchment covered baking sheet.

  3. Bake at 475˚F for 10-14 minutes, until golden brown.

  4. Mix together melted butter, garlic powder, and parsley. Brush over the garlic cheddar rolls.

Pizza Crust

  1. Roll the dough out into a large circle on a floured surface. Move the dough over to a greased baking sheet or pizza stone. Reshape dough to fill the pan.

  2. Top with pizza sauce, shredded cheese, pepperoni, and oregano.

  3. Bake at 425˚F for 17-20 minutes until the crust is golden brown and the cheese is melted.

Recipe Notes

NUTRITION FACTS DISCLAIMER: The nutrition facts calculated for this recipe are for the Two Ingredient Dough ONLY with a serving size of SIX. If you change the serving size, the nutrition facts will change. When you add ingredients to make one of the recipes shown above, the nutrition facts will change depending on the recipe you choose.

Nutrition Facts
Two Ingredient Dough Recipes
Amount Per Serving
Calories 94
% Daily Value*
Cholesterol 1mg 0%
Sodium 312mg 13%
Potassium 47mg 1%
Total Carbohydrates 18g 6%
Sugars 1g
Protein 5g 10%
Calcium 8.2%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  2. I have made this dough twice and dont like the taste. Everyone seems to rave over it. Am I doing something wrong. Just tastes like raw dough

    Reply

  3. Idk why but it tastes horrible. Just like the tangyness of the Greek yogurt 🙁 I wish I would love it

    Reply

  4. My bagels came out a bit “gummy” on the inside….I tried putting them back in the oven a bit longer but it didn’t resolve the issue, any thoughts to what I might have done wrong, such as not enough kneading or packing the flour in to tight? The taste was good, so we ate the tops ( :

    Reply

    • Hi Carol,
      The entire batch of dough made with 2 cups + 2 tbsp self-rising flour and 1 cup plain, fat-free Greek yogurt (without adding additional toppings) is 12 points.
      From there you will have to make adjustments depending on how you divide the dough and what you add to it. WW should have a calculator included for figuring out the points for recipes.
      Best of luck!
      ~Tonia

      Reply

    • Yes, you can freeze the dough. Divide your dough into the portion sizes you typically use, wrap each portion loosely in plastic wrap, and put wrapped dough into a freezer bag. To use, remove portion and refrigerate overnight to thaw. Or, if you forget, it can thaw on the counter for 2 hours or really quickly in a zipper bag in a sink/bowl of warm water.

      Reply

      • Hi Angie,
        Yes, you can use flavored Greek yogurt instead of plain but it will flavor your dough too so you might want to use it for something sweet.
        Happy Baking!
        ~Tonia

        Reply


  8. This was amazing – thank you for sharing the steps with the kitchen aid – it made it so easy.
    I made the bagels and will try every one of your options.
    Thanks again – Super Fan!

    Reply

    • By pasty are you talking about a small meat pie? The kind that is wrapped in dough and can be held in your hand? Yes, I think this dough would work for that. It would be like these calzones: https://www.thegunnysack.com/easy-pepperoni-calzone-recipe/

      Or if you are wanting to make a pasty in a dish with a crust on top, I’ve seen recipes for chicken pot pie with a bread dough crust so it should work for a meat pie too!

      If you do give it a try, stop back to tell us how you did it and how it turned out!
      ~Tonia

      Reply


  11. I added a dash of vanilla, cinnamon, and spenda, rolled 8 sticks, baked at 425 for 10 minutes, then brushed on butter and cinnamon and powdered sugar for cinnamon sticks. They are the best thing ever, though probably not so healthy anymore.

    Reply

    • Hello Carlotta,
      Another one of my readers, Deb, emailed me to ask about using 12-grain flour. She decided to try it and she reported back that yes, the recipe did work!
      Best of luck,
      ~Tonia

      Reply


  14. I’ve been doing Keto for 6 months and was doing the Fathead dough. I liked it, but after a while you want a flour dough. I used the Gluten Free flour and followed the instructions for the self rising flour. What a treat!!! 🍕🍕🍕

    Reply


    • I don’t see why you couldn’t make a bread bowl. I can think of two ways to make a “bread bowl”.

      First is the round French Boule loaf which is the origin of “bread bowls”. You’ll need a round metal mixing/baking bowl about 8-9″ in diameter. Make the batch of dough, and knead it into a ball shape. Oil or butter the inside of the bowl, then coat it with flour. This will allow the boule to release from the tin. Put the ball in the tin and bake until GB&D (Golden, Brown & Delicious). How long? I don’t know, but a good eye and a couple experiments should yet you close.

      The second way would along involve the metal bowl. This time upside down, with the dough rolled out into a thick circle and then draped and shaped over the exterior of the bowl before baking. Again, oiling/buttering and a dusting of flour will allow an easier release.

      Reply

    • Hello! Although I have not tested the recipe with gluten free flour I did some research and it appears that you can use it for two ingredient dough. It won’t raise as much and the baking times may vary so keep an eye on it when it is cooking.

      To make the gluten free self rising flour, whisk together one cup of gluten free flour, 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

      If you decide to make, it let us know how it turns out!
      ~Tonia

      Reply

      • Have been making pizza crusts with gluten free flours using the greek yogurt for the last 10 years. Wonderful crust.

        Reply

  18. The sodium on your nutrition is incorrect. The self rising flour has about 1600mg per cup. I found sodium free baking soda and will be trying this tonight. But thank you for all the suggestions on how to use the dough. It’s just what I was looking for.

    Reply

  19. I swear, this post was a hole in one! FANTASTIC! Thank you so much for: precise clear instructions, great pictures and the thoughtfulness to answer questions before we could ask them!! A recipe(s) I am sure I will use over and over and over! Can you tell I am excited??!!

    Reply

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