- 2 cups (250g) self-rising flour – see note below if you need to make your own
- 1 cup (245g) plain Greek yogurt – full-fat for best texture, but 2% works too
🌾 Gluten-free? Try a 1:1 gluten-free self-rising flour blend (like Bob’s Red Mill) + GF yogurt—but texture will be denser.
🥄 No self-rising flour? Make your own: whisk together 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt.
Step-by-Step Instructions
1. Mix the Dough
In a medium bowl, combine the self-rising flour and Greek yogurt. Stir with a spatula or wooden spoon until a shaggy dough forms. Then, use clean hands to gently knead just 5–6 times in the bowl—only until it comes together into a smooth ball. Don’t overwork it! Overmixing = tough bread.
2. Shape the Loaf
Lightly flour your hands and shape the dough into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased 8x4-inch loaf pan (for sandwich-style).
💡 Want crusty rolls? Divide dough into 6–8 balls and space them slightly apart on the tray—they’ll rise into soft pull-apart rolls!
3. Bake Until Golden
Preheat your oven to 375°F (190°C). Bake the loaf for 25–30 minutes (20–25 for rolls), until deeply golden brown on top and the bottom sounds hollow when tapped.
Let it cool on a wire rack for at least 15 minutes before slicing—this keeps the crumb from getting gummy.
Tips for Perfect 2-Ingredient Bread
- Use thick Greek yogurt—runny yogurt = wet dough. If yours is thin, strain it through a coffee filter for 10 minutes.
- Don’t skip the cooling step—cutting too soon releases steam and ruins the texture.
- For extra flavor, brush the top with melted butter and sprinkle with everything bagel seasoning, garlic powder, or flaky salt before baking.
- Store properly: Keep in an airtight container for up to 4 days, or freeze sliced for up to 3 months.
- Revive stale bread: Toast slices or warm in a 350°F oven for 5 minutes.
How to Enjoy Your Homemade Loaf
This versatile bread shines in so many ways:
- Fresh & buttered—the ultimate comfort
- Garlic bread: Slice, spread with garlic butter, and broil for 3 minutes
- Sandwiches: Perfect for BLTs, grilled cheese, or egg salad
- French toast: Dip slices in egg-milk mixture and pan-fry
- Croutons: Cube, toss with olive oil and herbs, bake until crisp
- Soup companion: Tear off chunks for dipping in tomato soup or chili
Frequently Asked Questions (FAQs)
Q: Can I use regular yogurt instead of Greek?
A: Not recommended—it’s too thin. Greek yogurt’s thickness is key. If you must, strain regular yogurt overnight in cheesecloth to thicken it.
Q: Why didn’t my bread rise?
A: Likely old baking powder in your self-rising flour (it loses potency after 6–12 months). Always use fresh ingredients!
Q: Can I add cheese, herbs, or garlic?
A: Absolutely! Fold in ½ cup shredded cheddar, 1 tbsp rosemary, or 1 tsp garlic powder into the dough before shaping.
Q: Is this bread keto or low-carb?
A: No—it’s made with regular flour. For low-carb, you’d need a completely different recipe (like cloud bread).
Q: Can I make it ahead?
A: Yes! Bake, cool, and store at room temp for 2 days or freeze. You can also shape the dough, cover, and refrigerate for up to 24 hours before baking.
Final Thoughts: Bread Baking, Demystified
This 2-ingredient bread is proof that you don’t need complexity to create something wonderful. In under an hour—with no fancy tools or skills—you can fill your kitchen with the smell of fresh-baked bread and serve something genuinely wholesome and satisfying.
So the next time you’re craving warm, soft bread but don’t want the hassle, remember: just flour and yogurt stand between you and a loaf that’ll have everyone asking, “You made this at home?!”
Tried it and loved it? Added your own twist? I’d love to hear how it turned out! Drop a comment below or tag me on social—nothing makes my day like seeing your kitchen wins. And if you know someone who thinks “baking bread is hard,” send them this recipe. You might just change their mind forever. 🍞💛
