HomeBaking 2 Ingredient Dough (2ID) with the C4K touch
18 July, 2015

2 Ingredient Dough (2ID) with the C4K touch

Posted in : Baking, Recipe Base on by : C4Kkitchen Tags:

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2 Ingredient Dough with the C4K touch
Makes: 2 large pizzas or approximately 12 scrolls

2 Ingredient Dough (2ID)

 

 

 

 

 

 

 

Ingredients:

  • 1 cup natural or Greek full fat yoghurt
  • 1 1/2 – 2 cups SR Flour
  • 1 heaped teaspoon baking powder

Method:

  • Add yoghurt, baking powder and 1 cup of SR Flour into a mixing bowl and mix together with either a butter knife or a spatula
  • Depending on the yoghurt brand you use, you may require to add more SR Flour until the dough starts to come together into a ball, additional flour should be added gradually in increments of 1/4 cup
  • Once your dough starts to ball turn the mixture out onto a clean, dry and floured surface. Knead the dough until it comes together to form a smooth ball of dough, you may need to add additional flour still at this point to remove all “stickiness” in the dough.  For the most effective knead use the palm of your hands rather than your fingers
  • Roll the dough out to the required thickness for your purpose using a floured rolling pin

Note:

  • If you are making flat breads, gozlemes or anything else that you do not want to rise and prefer a bit denser leave out the baking powder from the recipe
  • If you are making sweet dough you can replace the natural yoghurt with vanilla or other flavoured yoghurts or add in some sugar to the dough mix.

Suggested Uses:

  • SCROLLS:
    Roll the dough into a rectangle shape about 3/4—1cm thickness. Top the dough with your chosen fill, roll and then slice into about 1—1 1/2cm scrolls and lay on a lined baking tray and bake in 180 degree oven for 15-20 minutes or until golden.
  • PIZZA BASE:
    Divide the dough into even portions, roll out to your desired thickness and size.  For those who like a crispy pizza base pre-bake for 10 minutes in a moderate oven prior to adding toppings. For those on a time line add the topping directly to the pizza dough once rolled out.
  • FLAT BREAD:
    Divide the dough into even portions, roll out to the desired size about 1/2cm thick. Spray one side of the flat bread with spray rice bran oil and place that side down into a hot dry frying pan, cook for about 2 minutes until golden. Spray the uncooked side and then flip and cooked for another 2 minutes for a delicious flat bread.
  • GOZLEMES:
    Divide the dough into even portions and roll out to the desired size about 1/2cm thick.  Place your filling in the centre of the dough and then securely fold the dough to form a parcel.  Top the parcel with some garlic butter and cook in a 180 degree oven for 15-20 minutes or until golden.
  • CALZONES:
    Divide the dough into even portions, roll out to your desired thickness and size, add MMS and cheese over the base leaving a 1 1/2 cm gap around the entire piece of dough, cover half of the pizza sauce with your preferred pizza toppings, fold in half and seal with calzone. Top the calzone with some milk and cook in 180degree oven for 15-20 minutes or until golden.

 

Recipe Notes:

  • Store wrapped in glad wrap in the fridge for a maximum of 2 days
  • This dough is not freezer friendly however the cooked product can be frozen

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.