2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

Why does 2 ingredient dough work? ›

Two-ingredient dough consists of self-rising flour (a combination of all-purpose flour, baking powder and salt) and Greek yogurt. That's it. The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

This easy no-cook dough requires just 2 ingredients: cornstarch and hair conditioner. Easy enough! Mix equal parts together in a bowl. There is no cooking required and students can get their hands messy while helping to make it.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

You can freeze this 2-ingredient pizza dough for later. I like to assemble the pizza and place it in the freezer. When ready to bake, simply add a few minutes to the cooking time above. Make sure to buy PLAIN Greek yogurt.

By deflating — or punching down — the dough after the first rise, the baker is allowing the yeast to move to areas where more sugars are available. The yeast can then repeat the same process during the second rise and create more gas to be trapped in the dough.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well.

In a medium bowl, add 1 cup of plain Greek yogurt and 2 cups of almond flour. Mix well. You can choose to add a pinch of salt in this mixture, but that's personal preference. Create 6 to 8 small balls of dough from this mixture and punch a hole in center of each ball with your thumb.

Moon dough (or moon sand) is a grainy dough that has a crumbly texture but sticks together and can be molded into all sorts of shapes and creations. Kids love it because it has all the sandcastle-making benefits of wet sand without the mess.

Is cornstarch the same as cornflour? ›

While both are derived from corn, cornstarch and corn flour have different appearances, textures, and purposes. Cornstarchis a white, chalky powder used as a thickener for sauces and stews. Unlike corn flour, which is made from whole kernels, cornstarch is made from the endosperm of the corn kernel.

If you're spelling it “Play Doh” and capitalizing the words, then that would refer to one brand of purchased air-dry clay that comes in bright colors and is aimed at young children. Air-dry clays can be made from many different ingredients whether they're purchased or homemade.

This fan-favourite dough is a quick (and healthy!) way to have all your favourite carbs. Our basic version will help you make impressive bagels, pastries, calzones, pizza, and more.

The store-bought dough can be good for three days if it is stored in the refrigerator. Also, in the freezer, it can last up to three months if it is sealed properly using a plastic wrap in an airtight container.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.

Using the simple recipe below, you can turn 2 ingredient dough into bagels, pretzels, pizza, even donuts. Experts say that anytime you can replace regular carbs with this protein-rich alterative, it helps boost health and weight loss.

Here are some reasons why simply doubling a recipe might not always work: Irregular scaling of ingredients. It's a truth well-known to experienced cooks that ingredients don't always scale in a linear fashion. Doubling spices, for example, could overwhelm the dish.

Gluten is a protein found in wheat products. In bread making, it's exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

Fermentation is what gives the flavor to your bread. The slower the fermentation the better. although it's optional, dough is better when risen twice because the yeast Bubbles up and deflated multiple times which builds flavor and improves texture.