two ingredient dough

eclecticpixxie

It began as a way to make a lighter pizza dough and has become my latest experimental hope.

1 cup fat free greek yogurt
1 cup self-rising flour

Anyone else try this? I've made pizza crust and bagels thus far

Lounmoun

You are basically making naan.
Self rising flour has baking powder and salt.
http://www.geniuskitchen.com/recipe/naan-203261#activity-feed

I have used naan for pizza crust.

kemoon0915

I've tried it and I like the taste and texture, but I found that I needed to add a lot more flour to make it where I could actually work with the dough

canadianlbs

Lounmoun wrote: »

You are basically making naan.

ooo, interesting. is that the main difference? i have made chapatis with flour and milk and they're fine for what they are. but naan is really the one i like best.

rockymir

I have made this with ricotta cheese, it makes for shortbread kind of cookied without all that butter.

Mugs203

YES! The bagels are amazing - but I do find you need to use a little less greek yogurt otherwise it is too wet. It's not equal parts. I put an egg white wash over the top to brown them. They are a hit in the whole family!

amandarunning

So to the cooks a question! We have a surplus of ripening bananas as current freezing weather in the UK keeping us off the golf course. Do you think a mashed up banana added in with perhaps some extra flour might make a banana bread type thingy??

amandarunning

crazyravr wrote: »

amandarunning wrote: »

So to the cooks a question! We have a surplus of ripening bananas as current freezing weather in the UK keeping us off the golf course. Do you think a mashed up banana added in with perhaps some extra flour might make a banana bread type thingy??

Add some baking powder and it will be "cake like". What have you got to lose? Some flour and a banana?

Just the man I hoped would reply (love your cheesecake)! Going to give it a try and will report back!

saragd012

Do you think regular yogurt would work? I generally have extra on hand and I hate straining my yogurt.

tess5036

amandarunning wrote: »

So to the cooks a question! We have a surplus of ripening bananas as current freezing weather in the UK keeping us off the golf course. Do you think a mashed up banana added in with perhaps some extra flour might make a banana bread type thingy??

This is my banana bread recipe, it is very flexible

• 55g butter or margarine
• 200g sugar (white, brown, caster, granulated, whatever you have)
• 2 eggs
• 280ish grams ripe bananas
• 250g self raising flour
• 1 teaspoon salt
• pinch mixed spice (optional)
• pinch nutmeg (optional)
• pinch cinnamon (optional)
I also add in walnuts and chocolate chips, can bake as a loaf or as cupcakes, but has a more chewy texture like bread.

aeloine

eclecticpixxie wrote: »

It began as a way to make a lighter pizza dough and has become my latest experimental hope.

1 cup fat free greek yogurt
1 cup self-rising flour

Anyone else try this? I've made pizza crust and bagels thus far

What temp/how long?

What if I don't have self rising flour but rather all-purpose?

Asking because I have quite a bit of Greek yogurt about to expire.

kelly_c_77

aeloine wrote: »

eclecticpixxie wrote: »

It began as a way to make a lighter pizza dough and has become my latest experimental hope.

1 cup fat free greek yogurt
1 cup self-rising flour

Anyone else try this? I've made pizza crust and bagels thus far

What temp/how long?

What if I don't have self rising flour but rather all-purpose?

Asking because I have quite a bit of Greek yogurt about to expire.

The bagel recipe calls for 1 cup flour, 1 cup greek yogurt, 2 tsp of baking powder, and 3/4 tsp salt.

eclecticpixxie

trimi1104 wrote: »

I have made this with ricotta cheese, it makes for shortbread kind of cookied without all that butter.

This is a new one on me! What are the ratios?

eclecticpixxie

aeloine wrote: »

eclecticpixxie wrote: »

It began as a way to make a lighter pizza dough and has become my latest experimental hope.

1 cup fat free greek yogurt
1 cup self-rising flour

Anyone else try this? I've made pizza crust and bagels thus far

What temp/how long?

What if I don't have self rising flour but rather all-purpose?

Asking because I have quite a bit of Greek yogurt about to expire.

Here's what I did.

I added the flour to the greek yogurt. It has to be GREEK because it needs to be thick. The thicker the better.

I also added in 1 tbsp of italian seasoning, and a tsp of garlic powder (not salt).

I found I also had to flour the surface and the rolling pin and grease my hands with a bit of spray.

The trick is to knead. And knead. And knead. Once its smooth like a baby's behiney, let rest it, wrapped in plastic wrap for at least 10 minutes. I put mine in the fridge.

Bring it back out, dust your surface and roll.

To get a pizza look, I just rolled out 1/2 at a time, inverted a plate over it, and cut it out in a circle.

Prick the bottom with a fork, bake at 450 for 10 minutes before topping it. Take it out, top it and bake until the edges are lightly browned.


Also, greek yogurt can go a little out of expiration. It is, after all, fermented. But make sure you pour the liquid sludge off.

emmamcgarity

I made the soft pretzels tonight using the 2 ingredient dough recipe. Wow! Quite tasty and very filling. What a fun way to sneak in a little more protein.