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.
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
Step One:
Put self-rising flour and plain, fat-free, Greek yogurt in a stand mixer bowl with the dough hook attachment.
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
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
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
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
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
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
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.
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.
- 1 cup self-rising flour
- 2 tbsp self-rising flour
- 1 cup plain, fat-free Greek yogurt
- 1 batch two ingredient dough
- 1/2 cup boiling water
- 1 tbsp baking soda
- 1/4 cup butter melted
- 1 tbsp pretzel salt
- 1 batch two ingredient dough
- 2 tbsp olive oil
- 2 tbsp butter melted
- 2 tsp sea salt
- 1 tbsp chopped cilantro
- 1 batch two ingredient dough
- 2 tbsp butter melted
- 1/2 tsp garlic salt
- 1 batch two ingredient dough
- 1 egg white beaten
- 1 tbsp garlic and herb seasoning
- 1 batch two ingredient dough
- 1/2 cup shredded cheddar cheese
- 2 tbsp melted butter
- 1/4 tsp garlic powder
- 1/4 tsp parsley
- 1 batch two ingredient dough
- 3/4 cup pizza sauce
- 1 1/4 cups shredded Italian cheeses
- 34 pepperoni
- 1 tsp oregano
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.
Mix on low speed until combined. Knead on medium speed for about 3 minutes until ball forms.
Turn out onto a floured surface. Sprinkle with flour, knead a couple of times and form into a ball.
Cut the dough into four pieces. Roll each piece of dough into a long rope. Cut the ropes into small segments.
Dissolve baking soda in boiling water. Dip the dough segments into the baking soda mixture and place on a parchment covered baking sheet.
Bake at 425˚F for 7-10 minutes, until golden brown.
Brush with melted butter and sprinkle with pretzel salt.
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.
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.
Brush with melted butter. Sprinkle with sea salt and chopped cilantro (optional).
Cut the dough into six pieces. Roll each piece into a long, breadstick shape and place on a parchment covered baking sheet.
Bake at 425˚F for 10-14 mins until golden brown.
Mix together melted butter and garlic salt. Brush on the breadsticks.
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.
Brush with beaten egg whites and sprinkle with garlic and herb seasoning.
Bake at 475˚F for 12-14 minutes until golden brown.
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.
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.
Bake at 475˚F for 10-14 minutes, until golden brown.
Mix together melted butter, garlic powder, and parsley. Brush over the garlic cheddar rolls.
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.
Top with pizza sauce, shredded cheese, pepperoni, and oregano.
Bake at 425˚F for 17-20 minutes until the crust is golden brown and the cheese is melted.
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.
Gloria says
May 19, 2019 at 9:44 amCan the dough be used for other than baking such as fried dough?
Tonia says
May 22, 2019 at 12:16 pmHi Gloria,
I’ve never tried that but now I’m super curious to see if it would work! I want to go try making some donuts using this dough!
~Tonia
Dena says
May 18, 2019 at 4:19 pmJoan and Tonia:
I have heard that you can get a much better flavor by letting the dough rest/rise for half an hour between step three (kneading) and step four (cutting into desired pieces). I have not tried this yet myself but there seem to be a good number of folks recommending it.
Tonia: Thank you so much for such a well written, concise guide to the dough and the various recipes. Having a sheet that gives so many details and ways to use the dough all in one location is a god send! Now comes that hard part; which one or two recipes will I make first?!
Bravo
PAMELA ANDERSON says
April 22, 2019 at 3:48 pmHi Tonia: My question–do you HAVE to use GREEK yogurt? I love plain yogurt but Greek yogurt is not tangy enough for me so I never have it on hand. I know Greek yogurt is thicker than plain yogurt and I thought that was why this recipe calls for it. I scrolled thru all the comments but nobody else asked this question. I saw a recipe in the paper for everything bagel seasoning bagels and want to try it. Thank you so much.
Pamela Anderson
Tonia says
April 23, 2019 at 8:16 amHi Pamela,
No, you do not have to use Greek yogurt. I’ve had readers tell me that they’ve used whole milk yogurt and even buttermilk to make the dough!
Best of luck,
~Tonia
Belle says
April 1, 2019 at 3:41 amThank you! Excellent post.
Jantie says
March 10, 2019 at 3:12 amHello just wondering if I can use Teff flour for this two ingredient dough?
Thanks
Jantie
Tonia says
May 6, 2019 at 8:28 amHi Jantie,
I’m sorry but unfortunately I don’t have any experience working with teff flour.
~Tonia
Joan says
March 8, 2019 at 5:55 pmI 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
Brittany says
April 10, 2019 at 3:48 pmI use King Arthur brand flour with aldi brand Greek yogurt and it taste amazing, had no problems
Tonia says
May 6, 2019 at 8:30 amHi Joan,
I’m sorry that it isn’t working out for you. You say that it tastes like raw dough? Are the things that you bake with this dough not fully cooked? I would suggest adding more flour to make the dough less wet and then adding more baking time.
Best of luck,
Tonia
Olivia Boulanger says
March 3, 2019 at 6:05 pmIdk why but it tastes horrible. Just like the tangyness of the Greek yogurt 🙁 I wish I would love it
Tonia says
May 6, 2019 at 8:31 amWhat a bummer! If you are still interested in making the recipe, you could try using whole milk yogurt instead. I’ve had readers tell me that it works too!
~Tonia
Mary Medley says
February 28, 2019 at 8:55 amMy 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 ( :
Mallory says
May 4, 2019 at 2:38 pmMine did too!! Did you find a solution??
Tonia says
May 6, 2019 at 8:39 amHi Mary,
Thank you for making my recipe! There are several things you can try. First, check to make sure your self-rising flour (or baking powder if you made your own) haven’t expired. This would prevent the dough from rising. Next, you could try adding a little more flour to make the dough less wet. Then, try making the bagels skinniner with a large hole in the center. Finally, since oven vary so much, you could try increasing your oven temperature and/or increasing the baking time.
Best of luck!,
~Tonia
Marsha says
February 26, 2019 at 12:27 pmThanks for the wonderful step by step directions. It’s wonderful having them all in one place and easily printable.
Carol says
February 13, 2019 at 2:40 pmHow many weight watchers smart points do these recipes have?
Tonia says
February 14, 2019 at 6:21 pmHi 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
Patricia Moleirinho says
February 12, 2019 at 11:54 amHello! Great recipe! Does this dough freeze well? Thanks!
Tonia says
February 12, 2019 at 2:50 pmHi Patricia,
I’ve never tried freezing the dough. I would suggest freezing the items you make after baking them with the dough.
~Tonia
Gayla says
February 27, 2019 at 1:23 pmI have rolled out pizza dough rounds and frozen them without baking first. They thaw quickly and are delicious.
Marsha says
February 26, 2019 at 12:24 pmYes, 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.
Angie says
March 17, 2019 at 4:48 pmHi, can you use strawberry Greek yogurt instead of plain?
Tonia says
March 18, 2019 at 1:19 pmHi 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
Sherri Nuzum says
January 21, 2019 at 7:18 pmThis 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!
Joan says
January 21, 2019 at 4:28 pmCan you use this dough to make a pasty if you cover with foil so it doesn’t get too brown
Tonia says
January 21, 2019 at 7:31 pmBy 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
Evette Gordon says
January 3, 2019 at 5:48 pmHi Tonia,
Do you have an easy pie crust dough like this?
Chrissy says
December 1, 2018 at 11:52 pmI 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.
Tonia says
December 2, 2018 at 9:21 pmSounds so fabulous right now!
Anita says
April 9, 2019 at 3:58 pmIf you sprayed them with butter flavored spray and used the Splenda/sugar mix it wouldn’t be bad as far as WW points go at all! Should just be the dough and the sugar.
Carlotta says
November 22, 2018 at 5:54 amCan you use whole wheat flour?
Tonia says
November 23, 2018 at 7:07 pmHello 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
Ted says
November 1, 2018 at 11:56 amCould I use the recipe to make a full loaf or bread round? If so what would the baking time be?
Thanks
Ruth says
November 1, 2018 at 9:09 amI’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!!! 🍕🍕🍕
Kathy says
September 23, 2018 at 9:13 amI really want to make a bread bowl with this. Is it possible? What would be the cooking time? Same oven temp?
Julia says
September 28, 2018 at 8:31 amSlapdash Mom has a recipe for this.
ken hulme says
November 12, 2018 at 9:29 pmI 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.
S.M. Greenlaw says
September 18, 2018 at 11:56 amCan you make this with Gluten Free Flour?
Tonia says
September 19, 2018 at 10:15 amHello! 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
Sheila says
January 26, 2019 at 5:34 amHave been making pizza crusts with gluten free flours using the greek yogurt for the last 10 years. Wonderful crust.
muse says
July 18, 2018 at 3:39 pmOMG great post, I could kiss you!! Thank you!!
Michelle K says
May 13, 2018 at 4:18 pmThe 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.
Linda says
May 4, 2018 at 5:21 pmI 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??!!