Step-by-Step Instructions
1. Mix the Dough
In a large bowl, combine self-rising flour and Greek yogurt. Stir with a fork until a shaggy dough forms.
2. Knead Lightly
Turn the dough out onto a floured surface. Knead gently for 2–3 minutes until smooth and elastic. If sticky, dust with more flour (1 tbsp at a time).
3. Shape It
Divide and shape as needed — pizza crust, bagels, rolls, or pretzel ropes.
4. Bake & Enjoy
Follow baking times below based on what you’re making.
Endless Possibilities: What You Can Make
- Personal Pizzas – Roll thin, top with sauce & cheese. Bake at 425°F (220°C) for 12–15 minutes.
- Soft Pretzels – Shape into pretzels, dip in baking soda water, bake at 450°F (230°C) for 10–12 minutes.
- Bagels – Shape into rings, boil 1–2 mins per side, then bake at 375°F (190°C) for 20–25 minutes.
- Dinner Rolls – Shape into small balls, bake at 375°F (190°C) for 18–20 minutes.
- Savory Pinwheels – Roll out dough, spread with pesto/cheese/ham, slice, bake at 375°F (190°C) for 15–18 minutes.
- Sweet Cinnamon Rolls – Roll, spread with butter + cinnamon sugar, slice, bake at 350°F (175°C) for 20–25 minutes.
Pro Tips for Success
- Make your own self-rising flour: Mix 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt.
- Don’t over-knead: Stop once the dough comes together to avoid toughness.
- Flour everything: Hands, surface, rolling pin — this keeps the sticky factor under control.
- Optional rest: Let dough sit 10–15 minutes before rolling for easier handling.
Variations & Substitutions
- Gluten-free: Use a GF self-rising flour blend. Texture will differ but still works.
- Sweet version: Add 1 tbsp sugar + ½ tsp vanilla extract to dough for desserts.
- Savory upgrade: Add garlic powder, Italian herbs, or shredded cheese directly into the dough.
- Lighter option: Use low-fat Greek yogurt — slightly less rich but still works.
Serving & Storage
- Serve immediately: Best warm, straight from the oven.
- Storage: Wrap in plastic or airtight container for 2–3 days at room temp.
- Freeze: Shape and freeze raw dough for up to 1 month. Thaw before baking.
- Reheat: Warm in oven at 300°F (150°C) for 5 minutes to refresh texture.
Frequently Asked Questions
Q: Can I use regular yogurt?
A: Not recommended — it’s too thin. Stick to Greek yogurt.
Q: Why is my dough sticky?
A: Add more flour gradually until manageable. Yogurt moisture levels vary.
Q: Can I make it ahead?
A: Yes! Wrap tightly in plastic wrap and refrigerate for up to 2 days. Let come to room temp before baking.
Q: Is it healthier than regular bread?
A: It’s higher in protein thanks to the Greek yogurt and lower in fat than many enriched doughs.
