2-Ingredient Dough

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The 2-Ingredient Dough is an easy, healthy, high-protein dough that you can use for everything. You can bake bagels, donuts, or even pizza from it and it requires minimal time and ingredients.

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Prep Time10

Cook Time8

Total Time18

Servings: servings (1/4 of the dough)

Calories: 227.9kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
1 cup Dairy-Free Greek Yogurt (note 2)

US Customary - Metric

Instructions

In a large mixing bowl, or the bowl of a stand mixer, add self-rising flour and yogurt.

Stand mixer method

Using the paddle attachment, knead the dough, on low speed (speed 3 of a KitchenAid stand mixer). Knead until it forms a dough ball - about 2 minutes.

By hand

If making the dough by hand, stir with a silicone spatula at first. The dough will form little pieces of yogurt and flour that are wet. That's normal.
Lightly oil your hands with light olive oil, and squeeze and knead the batter until it forms a soft and elastic dough. If too sticky, add more flour to bring the dough together. The dough should stay soft, moist, but not stick to your hands.
Rest the dough for 10 minutes at room temperature while you preheat the oven for the recipe you intend to use with this dough.
This dough makes 4 bagels or 2 small pizza bases.

Notes

Note 1: You can make your own self-rising flour by using 1 3/4 cups of all-purpose flour and stirring in 4 teaspoons of baking powder. I didn't try gluten-free all-purpose flour for this recipe and I don't think it will work very well.

Note 2: You can use any Greek yogurt, even regular plain yogurt if you use dairy in your kitchen.

Make ahead: You can make the dough the day before, place it in a lightly oil glass bowl that is filmed air-tight with plastic wrap. Set it aside in the fridge overnight. The next day, remove it from the fridge 2 hours before using, re-knead on a floured surface to soften and warm up the dough.

Storage: You can store the dough up to 2 days in the fridge before using. You can keep the baked goods from this dough for up to 4 days in the fridge.

Nutrition