Why You’ll Love This Recipe
- Only two basic ingredients required.
- No yeast, no rising time, and no kneading for long periods.
- Crispy crust with a soft, fluffy center.
- Quick and beginner-friendly.
- Perfect alongside soups, salads, or spreads.
- Easy to customize with herbs or cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups self-rising flour
1 1/2 cups plain Greek yogurt
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly flour a clean surface.
- In a large bowl, combine the self-rising flour and Greek yogurt. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and gently knead for 2–3 minutes, just until smooth. Avoid overkneading.
- Shape the dough into a round loaf and place it on the prepared baking sheet.
- Using a sharp knife, score a shallow “X” on top of the dough to help it expand while baking.
- Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Allow the bread to cool for at least 10–15 minutes before slicing.
Servings and timing
Servings: 8 slices
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: Approximately 50 minutes
Variations
- Mix in dried herbs such as rosemary or thyme.
- Add shredded cheese for a savory twist.
- Sprinkle sesame or poppy seeds on top before baking.
- Use whole wheat self-rising flour for a heartier loaf.
- Add minced garlic for extra flavor.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.
To reheat, warm slices in a 350°F (175°C) oven for 5–8 minutes or toast until crisp.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, combine 2 cups all-purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt as a substitute.
Does it taste like yogurt?
No, the yogurt adds moisture and tenderness but does not create a strong yogurt flavor.
Can I use regular plain yogurt instead of Greek yogurt?
Greek yogurt works best because it is thicker, but regular yogurt can be used if slightly strained to remove excess liquid.
Why is my dough too sticky?
Add a small amount of flour, one tablespoon at a time, until manageable.
Can I make this gluten-free?
Yes, use a gluten-free self-rising flour blend.
Do I need to let the dough rest?
No resting time is required, but letting it sit for a few minutes can make shaping easier.
Can I make rolls instead of a loaf?
Yes, divide the dough into smaller portions and bake for 20–25 minutes.
How do I know when it’s done baking?
The bread should be golden brown and sound hollow when tapped on the bottom.
Can I cook this in a Dutch oven?
Yes, baking in a preheated Dutch oven can create an even crispier crust.
Why is my bread dense?
Overmixing or using too much flour can result in a denser texture.
Conclusion
2 Ingredient Artisan Yogurt Bread proves that homemade bread doesn’t have to be complicated. With just two simple ingredients and minimal effort, you can enjoy a warm, crusty loaf that’s perfect for any meal. Whether served plain, toasted, or dressed up with your favorite add-ins, this easy recipe is one you’ll return to again and again.
Print2 Ingredient Artisan Yogurt Bread
2 Ingredient Artisan Yogurt Bread is a simple, rustic loaf made with just self-rising flour and Greek yogurt. With a crisp golden crust and soft, tender interior, this easy no-yeast bread is perfect for beginner bakers or anyone craving fresh bread quickly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups self-rising flour
- 1 1/2 cups plain Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly flour a clean surface.
- In a large bowl, combine self-rising flour and Greek yogurt. Stir until a shaggy dough forms.
- Transfer dough to a lightly floured surface and gently knead for 2–3 minutes until smooth, avoiding overkneading.
- Shape dough into a round loaf and place on the prepared baking sheet.
- Score a shallow “X” on top using a sharp knife.
- Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped on the bottom.
- Cool for 10–15 minutes before slicing.
Notes
- If using all-purpose flour, add 1 tablespoon baking powder and 1/2 teaspoon salt.
- Add herbs, cheese, or garlic for extra flavor variations.
- Do not overmix to prevent dense texture.
- Store at room temperature for up to 2 days or refrigerate up to 5 days.
- Freeze tightly wrapped for up to 2 months.
Nutrition
- Serving Size: 1 slice (based on 8 slices)
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 5 mg
