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Easy Yogurt Dough

Makes 2 medium pizzas

Ingredients

  • 1 cup self-raising flour
  • 2/3 cup natural yogurt
Download Recipe (PDF)

Method

  1. 1. Mix yogurt and flour together until combined and knead lightly into a ball. Rest for 5-10 minutes.
  2. 2. Shape dough as required into bread rolls, pizza, pie crusts or scrolls and bake at 180°C until golden brown.
  3. Fun things to do with Yogurt Dough:
  4. Cheesy Piglets
  5. When making the dough, add 1/3 cup parmesan cheese to the flour before adding the yogurt. Roll dough out and cut 8-10cm rounds. Place rounds onto a baking tray and brush with extra yogurt. Cut two small triangles out to make the ears and stick them onto the top of the circles. Cut out a 2cm round for the snout (you could use a bottle or pop top cap) and prick two tiny holes into the snout to form nostrils. Stud with olives or currants as eyes. And brush with extra yogurt. Bake for 10-15 minutes at 180°C or until golden brown.
  6. Cheesy Snail Bread Rolls
  7. When making the dough, add 1/3 cup parmesan cheese to the flour before adding the yogurt. Roll dough into thin logs, then wind up to form a spiral shape, squashing the end to form the head. Dot with currants for eyes, brush with yogurt and sprinkle with poppy or sesame seeds if desired. Bake for 10-15 minutes at 180°C or until golden brown.
  8. Blueberry, Banana and Choc-chip Pizza
  9. Roll dough out into a round. Spread with light cream cheese and top with blueberries, choc chip bits and banana. Bake for 15 minutes at 180°C or until light golden.
  10. The Very Hungry Caterpillar Pizza Bread
  11. Roll dough to a 1-2cm thickness and cut into 5x 5cm rounds, 1x 3cm round and a 1x 1 cm round. Place 1x 5cm round on a baking paper lined tray to make the head. Spread half the remaining rounds with pesto and the other half with tomato paste and sprinkle with cheddar cheese. Arrange the rounds on the baking tray, overlapping slightly to form a caterpillar shape, using the smaller rounds toward the tail. Use capsicum strips to form antennas and a smile, and olive slices as eyes and legs. Bake at 180°C for 10-15 minutes until golden and bubbling. Cool on tray for 5 minutes before serving.
  12. Cheese, Egg and Ham Pies
  13. When making the dough, add 1/3 cup parmesan cheese to the flour before adding the yogurt. Roll cheese dough out to a 1/2cm thickness. Cut into 6x 10-12cm squares. Use squares of dough to line a lightly greased muffin pan allowing edges to overhang. Line each muffin cup with half a slice of ham, place a dollop of tomato chutney into each cup. Crack a small egg into a teacup and slide the egg into each muffin hole and sprinkle with cheese. Bake at 180C for 15-20 minutes or until egg has set.

Comments

Epi
30/08/2016

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