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 used it to make two ingredient bagels.
I had to try making them and my family loved them. So, 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.
How To Make
Step One: Ingredients
Put self-rising flour and plain, nonfat, Greek yogurt in a stand mixer bowl with the dough hook attachment.
Step Two: Combine
Mix on low speed until combined.
Knead on medium speed for about 3 minutes until ball forms.
Step Three: Knead
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 Dough
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? I prefer using Chobani or Fage. You can use other brands but you may need to make adjustments to the recipe.
4) Do you have to use plain, nonfat, Greek yogurt? No, you can use fat-free, full fat, 2% or 5%.
5) What should I do if my dough is too sticky? If your dough is too sticky to work with, you can knead in a little more flour at a time until the dough is workable.
6) Can two ingredient dough be made without a stand mixer? Yes! You can stir the self-rising flour and Greek yogurt together by hand until combined. Then, 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 your mixer to combine the self-rising flour and Greek yogurt and then knead it by hand.
Two Ingredient Dough Pretzel Bites
Get additional recipe details, step-by-step photos, and tips for two ingredient dough pretzel bites here.
Cut the two ingredient 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 pieces of dough into the baking soda and water mixture. Place them on a parchment-covered baking sheet. Bake at 425° for 7-10 minutes, until golden brown.
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.
Cut the dough into eight pieces. 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.
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).
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.
Start with one batch of two ingredient dough. 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° for 10-14 mins until golden brown. Mix together melted butter and garlic salt. Brush on the breadsticks.
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.
Cut the two ingredient 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° for 12-14 minutes until golden brown.
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.
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.
Bake at 475° for 10-14 minutes, until golden brown. Mix together melted butter, garlic powder, and parsley. Brush over the garlic cheddar rolls.
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.
Start with one batch of two ingredient dough. 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° for 17-20 minutes until the crust is golden brown and the cheese is melted.
Two Ingredient Dough Recipes
Equipment
Ingredients
Two Ingredient Dough Recipe
- 1 ½ cups self-rising flour
- 1 cup plain, non-fat Greek yogurt
Pretzel Bites
- 1 batch two ingredient dough
- ½ cup boiling water
- 1 tablespoon baking soda
- ¼ cup butter, melted
- 1 tablespoon pretzel salt
Naan Flatbread
- 1 batch two ingredient dough
- 2 tablespoon olive oil
- 2 tablespoon butter, melted
- 2 teaspoon sea salt
- 1 tablespoon chopped cilantro
Breadsticks
- 1 batch two ingredient dough
- 2 tablespoon butter, melted
- ½ teaspoon garlic salt
Garlic and Herb Bagels
- 1 batch two ingredient dough
- 1 egg white, beaten
- 1 tablespoon garlic and herb seasoning
Garlic Cheddar Rolls
- 1 batch two ingredient dough
- ½ cup shredded cheddar cheese
- 2 tablespoon melted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon parsley
Pizza Crust
- 1 batch two ingredient dough
- ¾ cup pizza sauce
- 1 ¼ cups shredded Italian cheeses
- 34 pepperoni slices
- 1 teaspoon oregano
Instructions
Two Ingredient Dough
- Put the self-rising flour and plain, non-fat 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.
Pretzel Bites
- 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.
Naan Flatbread
- 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).
Breadsticks
- 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.
Garlic and Herb Bagels
- 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.
Garlic Cheddar Rolls
- 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.
Pizza Crust
- 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.
Video
Zoe says
I had a similar problem to some of the other commenters – the dough was ridiculously wet, I added a bunch more flour but then made the mistake of tipping out of the mixer before it was in ball form.. and then spent a good half hour trying to add enough flour for it to be stable enough to shape and not just stick to EVERYTHING 😂
Looking at some photos from other sites with the same recipe, I think it was the yogurt I used – I used supermarket brand greek 0% fat yogurt & when I went back to look it’s actually marked as ‘green style’ and is wayyy more liquid than other Greek yogurts. Sigh! Next time I will try fage (and make sure it is actually dough before I take it out of the mixer).
Wendy says
Hi, the oven doesn’t need to be pre-heated to the baking temperature, correct? Thanks.
Tonia Larson says
Hi Wendy,
Yes, you should heat the oven to whatever baking temp is required, for the specific thing you are making with the dough, before baking it.
Enjoy,
Tonia
Leah Keese says
Can you make your own self-rising flour using whole wheat flour (or have you tried it?). Thanks!
Tonia says
I have not personally tried it but I’ve had followers tell me that they’ve successfully used wheat flour!
Peter says
In all the recipes do you have to dip them in the water solution or just the ones where it says to do so
Tonia says
Only the ones where it says to do so (the pretzels and pretzel bites).
BG says
I find that if you wear food-safe gloves throughout the process, the stickiness issue tends to go away.
Kathryn says
Can you do this with gluten free flour? I have a gluten allergy and would love to find a recipe for my own bread.
Tonia says
Yes, you can use gluten-free flour as long as you add the baking powder and salt. For one cup of self-rising flour, whisk together one cup of all-purpose (or in your case gluten-free) flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt
Anne says
You can also try organic wheat flour, my MIL has had a gluten allergy for years but as long as the flour is organic she can eat it!
Julie says
Hi!My experience with the 2-ingredient dough is similar to Trish’s(April 6,2021).Much attracted by the ‘simplicity’ of the recipe,I made a maiden try by halving d proportions,not knowing how it would turn out.The dough was too sticky to even knead,let alone shape into rolls.can i reduce the yoghurt?The dough in your videos seems so pliable and smooth.Please advise.
Elizabeth Shadock says
Your nutrition info says serving size = 1 gram but yields 6. How do I apply this nutritional info?
Tonia says
Hi Elizabeth,
Sorry for the confusion…that field was auto-populated. The serving size is 1/6 of the dough. In this instance, your best bet would be to use a nutrition calculator such as My Fitness Pal and enter the ingredients you use (ie the manner in which you use the dough because the nutrition facts vary depending on whether you make a pizza or garlic rolls or whatever).
Enjoy!
~Tonia
Trish says
This is my first time of trying this 2-ingredient dough and, despite following the ingredients and measurements to the letter, it came out very, very wet. I added loads more flour (I didn’t measure the extra amount I put in, but I’m guessing nearly an extra cup) and still it was extremely ‘sticky’ (I probably lost half the dough with having to wash my hands so often!).
Unless someone can tell me where I went wrong, I probably won’t be making it again…
Tonia says
That is so interesting! I’ve not been able to replicate that issue. I just made two ingredient dough again yesterday and I was wondering if it was going to be too dry! What brand of plain, fat-free Greek yogurt did you use? The brand I use most often is Fage. And what brand is your self-rising flour? I use Gold Medal Self Rising Flour. Could it be a difference in altitude or in humidity? I live in MN. The elevation is about 900 feet and it has been pretty dry here.
C Martinez says
Use 3/4 cup greek yogurt instead of 1 cup. Also try using sour cream it works as well.
Ann Norville says
Love 2 ingredient bagels. I follow baking directions but they are brown on the outside but not done inside. Any suggestions for better overall quality. Temp is 475and bake time 11-14 minutes. Have I missed something.
Thanks
Tonia says
Hi Ann,
You could try making the bagel thinner with a larger circle in the center. Another option would be to bake them at a lower temp (like 375˚F) for a longer time (20-23 minutes).
Enjoy,
Tonia
Heather says
I have tried 2 ingredient dough 4 or 5 times now and it always fails. It comes out inedibly doughy and seems almost uncooked. I have tried many fixes – fresh baking powder, more flour, smaller pieces. Help! What am I doing wrong?
Sarah says
I used it for pizza. After running out I put into a cast iron pan, pricked with a fork and cooked for 15 minutes at 375 (it was rolled out pretty thin). After I topped with toppings and cooked another 8 minutes. It was really delicious. I haven’t tried anything else though yet.
C Martinez says
Try 3/4 cup yogurt 1 cup self rising flour instead
Erin S says
Hi! Love this idea! I am going to make bagels and was wondering if you think I could add in some blueberries and bake it normally. Do you think that would work?
Tonia says
Hi Erin,
I’ve never tried adding fruit to these bagels! If you do give a try, I’d love to hear how they turn out.
Happy Baking
~Tonia
Norma Jost says
Great recipes and site! I work for WW and a peer told me she uses 1C SR flour, 3/4 C fat free yogurt and 1 egg. I used it with your recipe and they turned out great! Thank you!
Tonia says
Hi Norma,
Thank you so much for sharing! I will have to give that version a try.
Happy thanksgiving!
-Tonia
Shey says
Can I use almond flour?
Tonia says
Hi Shey,
I’ve never tried using almond flour to make them. I’m not sure that it would work with only almond flour. Maybe a mix of almond flour and all-purpose flour would work?
Best of luck!
~Tonia
Catherine says
Hi Tonia. I made your 2 ingredient dough today. I stopped the mixing after a minute to get all the little bits of flour incorporated and it had a very good texture. I restarted for the additional 2 minutes and when I returned it was a sticky mess. I had to add a lot of flour to make it workable again. Do you have any idea what caused that. Thanks.