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    Home » Recipes » Side

    Two Ingredient Dough Recipes

    Modified: Mar 3, 2025 · Published: May 3, 2018 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    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 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

    Self rising flour and greek yogurt in mixer bowl.

    Step One: Ingredients

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

    Kneaded two ingredient dough in mixing bowl.

    Step Two: Combine

    Mix on low speed until combined.

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

    Dough on floured surface.

    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.

    cut dough into wedges

    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

    pretzel bites made with two ingredient dough

    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

    naan flatbread made from two ingredient dough

    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

    garlic breadsticks from two ingredient dough

    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

    two ingredient dough 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

    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.

    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

    Pepperoni pizza.

    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

    Two Ingredient Dough Recipes

    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.
    4.55 from 99 votes
    ↑ Click stars to rate!
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    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
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    Equipment

    • KitchenAid Stand Mixer
    • Calphalon Knife Block Set
    • Silpat Silicone Mat
    • Wooden Rolling Pin
    • Self Rising Flour,
    • Coarse Pretzel Salt

    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

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    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.
    Additional dough uses:
    Calzones
    Soft Pretzels
    Focaccia Bread
    Crackers
    Pizza Rolls
    Garlic Knots

    Nutrition

    Serving: 1/6 of dough | Calories: 94kcal | Carbohydrates: 18g | Protein: 5g | Cholesterol: 1mg | Sodium: 312mg | Sugar: 1g
    Course: Bread
    Cuisine: America
    Author: Tonia Larson

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      Texas Toast Garlic Bread
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      How To Cook Corn On The Cob
    • Tomato cucumber salad with onions.
      Tomato Cucumber Salad

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Mini Chicken Taco Pizzas
    Banana Pancakes »

    Comments

      4.55 from 99 votes (83 ratings without comment)

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      Recipe Rating




    1. Zoe says

      October 10, 2023 at 4:33 pm

      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).

      Reply
    2. Wendy says

      September 23, 2023 at 12:03 am

      Hi, the oven doesn’t need to be pre-heated to the baking temperature, correct? Thanks.

      Reply
      • Tonia Larson says

        September 23, 2023 at 12:19 am

        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

        Reply
    3. Leah Keese says

      July 10, 2022 at 10:03 am

      Can you make your own self-rising flour using whole wheat flour (or have you tried it?). Thanks!

      Reply
      • Tonia says

        July 10, 2022 at 10:05 am

        I have not personally tried it but I’ve had followers tell me that they’ve successfully used wheat flour!

        Reply
    4. Peter says

      March 21, 2022 at 9:01 am

      In all the recipes do you have to dip them in the water solution or just the ones where it says to do so

      Reply
      • Tonia says

        March 21, 2022 at 10:04 am

        Only the ones where it says to do so (the pretzels and pretzel bites).

        Reply
    5. BG says

      October 30, 2021 at 1:01 pm

      I find that if you wear food-safe gloves throughout the process, the stickiness issue tends to go away.

      Reply
    6. Kathryn says

      September 22, 2021 at 8:28 pm

      Can you do this with gluten free flour? I have a gluten allergy and would love to find a recipe for my own bread.

      Reply
      • Tonia says

        September 24, 2021 at 4:28 pm

        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

        Reply
      • Anne says

        July 23, 2024 at 4:45 pm

        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!

        Reply
    7. Julie says

      May 14, 2021 at 3:11 am

      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.

      Reply
    8. Elizabeth Shadock says

      April 17, 2021 at 2:43 pm

      Your nutrition info says serving size = 1 gram but yields 6. How do I apply this nutritional info?

      Reply
      • Tonia says

        April 22, 2021 at 9:54 am

        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

        Reply
    9. Trish says

      April 6, 2021 at 12:37 pm

      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…

      Reply
      • Tonia says

        April 7, 2021 at 10:57 am

        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.

        Reply
      • C Martinez says

        November 1, 2021 at 1:15 am

        Use 3/4 cup greek yogurt instead of 1 cup. Also try using sour cream it works as well.

        Reply
    10. Ann Norville says

      February 21, 2021 at 11:14 am

      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

      Reply
      • Tonia says

        February 23, 2021 at 9:48 pm

        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

        Reply
    11. Heather says

      January 1, 2021 at 10:37 am

      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?

      Reply
      • Sarah says

        January 21, 2021 at 6:40 pm

        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.

        Reply
      • C Martinez says

        November 1, 2021 at 1:17 am

        Try 3/4 cup yogurt 1 cup self rising flour instead

        Reply
    12. Erin S says

      December 1, 2020 at 5:23 pm

      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?

      Reply
      • Tonia says

        December 2, 2020 at 10:07 am

        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

        Reply
    13. Norma Jost says

      November 25, 2020 at 7:37 pm

      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!

      Reply
      • Tonia says

        November 25, 2020 at 7:46 pm

        Hi Norma,
        Thank you so much for sharing! I will have to give that version a try.
        Happy thanksgiving!
        -Tonia

        Reply
    14. Shey says

      October 9, 2020 at 11:33 am

      Can I use almond flour?

      Reply
      • Tonia says

        October 12, 2020 at 10:26 am

        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

        Reply
    15. Catherine says

      August 9, 2020 at 8:08 am

      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.

      Reply
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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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