two ingredient dough

eclecticpixxie
eclecticpixxie Posts: 56 Member
edited November 25 in Recipes
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

Replies

  • Lounmoun
    Lounmoun Posts: 8,423 Member
    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
    kemoon0915 Posts: 113 Member
    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
    canadianlbs Posts: 5,199 Member
    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
    rockymir Posts: 497 Member
    I have made this with ricotta cheese, it makes for shortbread kind of cookied without all that butter.
  • Mugs203
    Mugs203 Posts: 26 Member
    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
    amandarunning Posts: 306 Member
    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
    amandarunning Posts: 306 Member
    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
    saragd012 Posts: 693 Member
    Do you think regular yogurt would work? I generally have extra on hand and I hate straining my yogurt.
  • tess5036
    tess5036 Posts: 942 Member
    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
    aeloine Posts: 2,163 Member
    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
    kelly_c_77 Posts: 5,658 Member
    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
    eclecticpixxie Posts: 56 Member
    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
    eclecticpixxie Posts: 56 Member
    edited March 2018
    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
    emmamcgarity Posts: 1,594 Member
    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.
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