okay so i have to tell you about this bread situation that happened last month

so my sister called me like “i need bread for dinner in an hour” and i’m like ugh i don’t have time to deal with
yeast or waiting for dough to rise or whatever. scrolled through my saved recipes on Instagram for maybe 10
minutes and found this thing. TWO ingredients. i was honestly skeptical because like… how is that even bread?

but listen. i tried it and my mind was blown. it’s fluffy and soft and you can literally make it in less than an
hour start to finish. my niece ate three pieces and she’s picky about everything lol.

mine wasn’t perfect the first time (burned the edges a bit) but whatever, it still tasted amazing.

Why it Works

Ingredients

Step-by-Step

so first thing, preheat your oven to like 350°F or something around there. i always forget to do
this first and then i’m just standing there waiting.

grab a bowl and dump in your flour and yogurt. honestly i just eyeball it most of the time. if
it looks too wet add more flour, if it’s too dry add more yogurt.

mix it with a spoon or your hands whatever. it’s gonna be shaggy and sticky and kind of a mess.
that’s normal. i usually just go in with my hands because it’s faster and i can feel when it’s right.

once it comes together, dump it onto a floured surface. seriously flour your counter or it’ll
stick everywhere and you’ll be annoyed.

knead it for maybe a minute. you’re not trying to make it perfect just bring it together into a
ball shape. mine always looks lumpy but that’s fine.

shape it into whatever you want. i usually do a round loaf or sometimes i’ll make rolls if i’m
feeling ambitious. place it on a baking sheet with parchment paper.

bake for about 25-30 minutes until it’s golden on top. i check it by tapping the bottom and if
it sounds hollow it’s done. sometimes i forget and leave it in too long and it gets crusty but my family still
eats it.

let it cool for maybe 10 minutes before cutting into it. i never wait that long because i’m
impatient but you should.

Tips & Variations

• add garlic powder and herbs to make it savory (i do this all the time)
• brush the top with melted butter right when it comes out of the oven for extra flavor
• you can add shredded cheese to the dough if you want cheesy bread
• make mini rolls instead of one big loaf they cook faster like 15-20 minutes

Storage

okay so real talk, i made a batch of this last week and forgot to label it and put it in a container. my husband
thought it was store-bought bread and almost threw it away because he didn’t know where it came from.

keep it in an airtight container or ziplock bag for like 2-3 days on the counter. it gets a bit dry after that
but you can toast it and it’s still good. i’ve also frozen it and just defrosted pieces in the microwave when i
need them.

one time i left it uncovered overnight and it was rock hard the next morning. learned that lesson.

Nutrition Facts (per serving, makes about 8 servings)

these are estimates i’m not a nutritionist or anything

FAQs

can i use regular yogurt instead of greek?

ugh i tried this once and it was too wet. greek yogurt is thicker so it works better. if you only have regular
yogurt maybe drain it first or add extra flour.

what if i don’t have self-rising flour?

just use all-purpose flour and add like 2 teaspoons of baking powder and half a teaspoon of salt per cup. mix it
together first before adding the yogurt.

why is my dough so sticky?

it’s supposed to be a bit sticky but if it’s like unmanageable add more flour a little at a time. i always have
to add extra because my yogurt is usually pretty wet.

can i make this ahead?

yeah you can shape it and keep it in the fridge for a few hours before baking. i’ve done this when i’m trying to
time dinner. just let it come to room temp for like 15 minutes before baking.

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