Question

I tried making the 2 ingredient dough this morning and it was a fail. so sticky. can anyone tell me what I did wrong?  

Answer 1

I start with 3/4 cup Greek yogurt Fage to 1 cup flour.  

Comments

@banting679 , Thank you. I will get that

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@debbydebee7399 yes! This works much better. Then you don’t have to worry about counting the extra flour you’re using - because you won’t need extra flour

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I made them last Thursday they turned out great, 1 cup F, F. Greek yogurt, 1 cup flour 1&1/2 tsp b. powder. 1/2 ts salt (I didn’t have self rising flour. ). I added maybe a tbsp more of flour to dust the counter. So just add a little flour until it’s not sticky.  

Answer 2

I had the same problem. You need to add more flour. Equal parts don't work.  

Answer 3

Just use a little bit more flour.  

Answer 4

Maybe add a little more flour to top. I always put flour on my hands as well as the working surface.  

Answer 5

Yup more flour and I put it on my hands constantly as I am working with it

Answer 6

I have had the best luck with one cup of AP flour and one small container of FAGE Greek yogurt. I used chobani the first time and it was super sticky. I sprinkle more AP flour on my countertop once I’m ready to make whatever I’m making.  

Comments

@lychnis57 , Thank you. I used Chobani but will make sure to get Fage

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@debbydebee7399 I use self rising not AP. I just reread and thought that’s not right.  

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@debbydebee7399 fage works the best because it isn’t as liquid as some others.  

Answer 7

Did you use Fage yogurt?  

Answer 8

I have found that the older the yogurt gets, the sticker the dough. It's easier with a newly opened container.  

Answer 9

Another little trick with yogurt. If you smooth the top after you dip some out, water will not form on top.  

Answer 10

Someone else posted they use less yogurt and I tried it and it totally did the trick.  

Answer 11

Even though the recipe says equal parts, it works better with 1 cup flour with 3/4 cup yogurt. Flour your work surface and hands. I make it all the time and this method works well.  

Answer 12

Something I found that works for me is turn container upside down in refrigerator. Same with cottage cheese. Makes it so much better.  

Answer 13

Remember it’s self rising flour you use with Fage fat free yogurt

Answer 14

Mine gets like that too. Add a little more flour. When I make bagels out of it, I put flour on the counter top and knead it, roll it and shape into 4 bagels.  

Answer 15

Can also spray your hands to work dough

Answer 16

It is just a process you have to keep trying - it gets easier each time & you learn what works.  

Answer 17

Some yogurts have more liquids than others. May need to drain it or squeeze the fluid from it.  

Answer 18

Definitely more flour

Answer 19

Use Fage yogurt and self rising flour. I made them for first time yesterday and they were amazing. made pizza crust too.  

Answer 20

Start with less yogurt and then add if you need it.  

Answer 21

*make sure to use Greek style

Answer 22

I have found mixing ingredients in yogurt (tall) container. Use one dough hook of hand mixer until ball forms. Works every time. I let the 2 ingredients sit for a few minutes first.  

Answer 23

I have to add a lot more flour during the kneeding process, at least a half a cup more or less yogurt depending on how you want to do it.  

Answer 24

I had horrible luck my first time but tried again and worked great.  

Answer 25

It is very sticky. You do need to flour your hands and the surface as you work with it. I do t know which yogurt you used, I’ve found the best to be Fage.  

Answer 26

Thank you all so very much! I tried them again and it worked! 1 week in and I love this group

Answer 27

I found that when I made them with Costco’s Kirkland brand nonfat Greek yogurt they were much better than the first time, I used Fage the first time. So tasty these things can be.  

Answer 28

You need to add more flour than it says. I usually end up putting in 1 1/4 cup flour and 1 cup yogurt

Answer 29

I use 3/4 cup of yogurt and 1 cup of flour. Usually add an egg and put it all in the food processor. Pulse until it comes together.  

Answer 30

I find mixing my dough in my Kitchenaid helps mix it better, is less sticky and I don't have to use additional flour. (IMO adding additional flour is going to increase the pts. )

Answer 31

1 cup flour 3/4 cup yogurt perfect everytime . . finally!  

Comments

And I use a plastic bowl to mix n knead , , it doesn't stick to the plastic

Answer 32

I spray my hands with Pam before I work with it

Answer 33

Add more flour or less yogurt

Answer 34

I use equal parts, but Fage yogurt is the least sticky. If it gets too sticky I keep a tbsp of flour to the side and roll it in that to make it easier to work

Answer 35

It was recommended by someone to increase flour by 1/3 cup I tried it had great luck.  

Answer 36

It’s always sticky. Use extra flour

Answer 37

I saw the recipe on allrecipes and it was a cup of yogurt and 1 1/2 cups flour. I am sure the ww recipe was changed so it had lower points. I made it with the 1 cup before and yes it was very sticky, I had to keep adding flour just to kneed it, so probably got close to 1 and 1/3 cups. 1 1/2 cups was real good though. Lol

Answer 38

More flour

Answer 39

I used this recipe today and they came out Amazing!  I joined ww in August and always wanted to make them!  
https://www.recipegirl.com/2-ingred...gels/

Answer 40

Mine is always sticky. I spray Pam on my finger tips, roll into a ball and make the hole with my finger.  

Answer 41

So does it matter if it’s All Purpose or a self riding flour?  

Comments

@overly Salerno Tucker it’s easy to make self raising flour just add salt and baking powder

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@overly Salerno Tucker self rising flour

Answer 42

Yes. You need self rising flour.  

Answer 43

I like making in the food processor. I HATE sticky!  

Answer 44

If you did not use non fat GREEK yogurt, it will be super sticky!  

Answer 45

I have also seen the recipe call for 1 c. flour and 3/4c of Greek yogurt. That might help.  

Comments

@sinistrad this what I do and it’s not as sticky

Answer 46

Let your yogurt come to room temperature before mixing and you will avoid the stickiness.  

Answer 47

I can never get it right don’t know what all the hype is abt

Comments

@swear I love the texture and flavor.  

Answer 48

Mine was too and I had to use much more flour than the recipe said, which of course was more points

Answer 49

Greek yogurt zero is zero points on Freestyle. This recipe was created because it was low in points. It will make bagels and pizza dough without fat. That is what all the hype was about. I am on green and recipe is 14 points if I use Fage. I don’t go to the trouble.  

Answer 50

If you refrigerate the dough after making, it’s also a lot easier to work with.  

Answer 51

I use less flour

Answer 52

Self rising flour. and use floured surface and flour your hands

Answer 53

I made fabulous pizza yesterday! It was a little sticky as I tried to shape the crust. So I just sprinkled a little bit of flour on it and on my hands. then rubbed some flour on my rolling pin! Voila! Pizza!  

Answer 54

Add more flour. Any type of bread recipe needs adjusting depending on altitude & humidity levels.  

Answer 55

Add more flour before cooking let sit 10 minutes dough rises.  

Answer 56

I found that if you use less flour it comes out better. 3/4 cup yogurt to 1 cup flour