2-Ingredient Greek Yogurt Bread (No Yeast, No Knead)

This 2-ingredient Greek yogurt bread is the simplest homemade loaf you’ll ever bake.

It’s soft and tangy, with a crisp golden crust, and comes together in minutes with no yeast and no kneading.

What Makes This Greek Yogurt Bread So Good

I keep coming back to this bread because it demands almost nothing and still delivers a proper loaf. The Greek yogurt gives it a subtle tang and keeps the crumb tender without any butter or oil.

With just two ingredients, it’s the kind of recipe you’ll memorize after the first bake. The crust gets golden and crisp while the inside stays soft and airy.

Ingredients

• 2 cups self-rising flour: spoon and level, don’t pack
• 1½ cups plain Greek yogurt: full-fat or 2% works best; avoid nonfat as it makes the dough too wet

Variations / Substitutions

• Self-rising flour substitute: If you don’t have self-rising, mix 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
• Add-ins: Fold in ½ cup shredded cheddar, chopped rosemary, or roasted garlic for a savory loaf.
• Dairy-free: Use a thick plant-based yogurt, but the loaf may be denser and spread more.

Creamy Tomato Feta Soup goes perfectly with this bread for a cozy meal.

How To Make 2-Ingredient Greek Yogurt Bread

Step 1: Mix the Dough

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine the 2 cups self-rising flour and 1½ cups Greek yogurt. Stir with a wooden spoon until a shaggy dough forms, about 1 minute.

Step 2: Shape the Loaf

Turn the dough onto a lightly floured surface and knead it gently just 3 to 4 times until it comes together into a smooth ball. Do not overwork it or the bread will be tough. Shape the dough into a round loaf and place it on the prepared baking sheet. Use a sharp knife to score a shallow “X” across the top.

Step 3: Bake the Loaf

Bake the loaf for 35 to 40 minutes, until the crust is deeply golden and the bottom sounds hollow when tapped. If the top browns too quickly, tent it loosely with foil after 25 minutes.

Step 4: Cool and Slice

Transfer the loaf to a wire rack and let it cool for at least 20 minutes before slicing. The crumb will be soft and the crust crisp.

Tips for the Best 2-Ingredient Bread

• Full-fat yogurt gives the loaf the most tender crumb. If you only have low-fat, the bread will still bake but won’t rise quite as high.
• Score the top about ¼ inch deep. That lets steam escape so the loaf doesn’t crack in silly places while it bakes.
• If the dough feels too sticky to handle, dust your hands and the counter with a little extra flour, no more than a tablespoon.
• Don’t skip the 20-minute rest before slicing. Cutting in too soon makes the inside gummy.

Keeping Your Bread Fresh

• Room temperature: Wrap the loaf tightly or keep it in a sealed bag for up to 3 days. It dries out in the fridge.
• Reheating: Warm slices in a 350°F oven or toaster for 3 to 5 minutes to bring back the crisp crust.
• Freezing: Slice the cooled bread and freeze in a zip-top bag for up to 3 months. Reheat from frozen.

What to Serve with Greek Yogurt Bread

This bread is a natural with a bowl of creamy tomato soup or lentil stew; its tang offsets rich broths. For a quick breakfast, toast a slice and top it with mashed avocado and flaky salt, or a smear of almond butter and sliced banana.

Frequently Asked Questions

Can I use regular yogurt instead of Greek?

Yes, but drain it in a cheesecloth-lined strainer for 30 minutes first. Regular yogurt has more liquid, and skipping this will make the dough too wet.

My dough is too sticky to shape. What went wrong?

Every yogurt brand has a slightly different moisture level. Stir in another tablespoon or two of flour, just until the dough feels tacky but not goopy.

Can I use whole wheat flour?

You can swap up to half the flour for whole wheat. The loaf will be denser, and you might need an extra tablespoon of yogurt to hydrate the dough.

Why didn’t my bread rise much?

Self-rising flour loses its lift over time. Check your flour’s date, and don’t over-knead the dough, which can deflate the rise.

2-Ingredient Greek Yogurt Bread Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 150

Ingredients Method Notes

Ingredients

  

• 2 cups self-rising flour
• 1½ cups plain Greek yogurt

Method

 

1. Preheat oven to 375°F (190°C). Stir together the flour and yogurt in a large bowl until a shaggy dough forms.
2. Knead gently on a floured surface just 3 to 4 times, shape into a round loaf, and place on a parchment-lined baking sheet. Score the top with an X.
3. Bake 35 to 40 minutes until deep golden and hollow-sounding when tapped.
4. Cool on a rack at least 20 minutes, then slice and serve.

Notes

This bread comes together fast, so handle the dough as little as possible. If you use nonfat yogurt, the loaf may spread more and turn out a bit denser.