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

FAQs

Is 2 ingredient dough good? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

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.

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.

Make some incredibly cool cloud dough at the art center today. This easy no-cook dough requires just 2 ingredients: cornstarch and hair conditioner. Easy enough!

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.

In a bowl, add the flour and yoghurt and mix until a dough is formed. Turn the dough out onto a floured surface and knead for 5 minutes. If the dough is too sticky to work with add more flour until it is manageable. Form into a ball and wrap in cling wrap before freezing.

In most recipes, yogurt is added for the same reason any dairy product is added, to tenderize the dough and to add flavor.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

Yes, pizza dough goes bad in the fridge even if you seal it properly. I would recommend not to keep pizza dough longer than three days for best results.

What is a substitute for self-rising flour? ›

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

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.

Light and fluffy play dough! Mix flour, salt and cream of tartar in a large sauce pan. Add oil and water and mix until well combined. Cook over medium heat, stirring constantly, until a large doughy ball forms.

Creating a smooth, pliable dough

Excess water makes a batter, while too little water renders a dough rough, dry and unpliable. Generally speaking, a flour to water ratio of 2:1 achieves a dough of reasonable consistency. So if you have 500g of flour, use about 250 mL of water.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.