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No-Yeast Dough for Flatbread and Pastries

Sometimes, all you need after a long day is to have your dinner on the couch while watching your favorite television show. Especially around the time of year, when days are slowly yet steadily getting darker and colder. When it comes to quick, weeknight meals, we love easy and practical recipes you can prepare in a super speedy fashion. And what could be better than flavorful, freshly-baked bread to go with your soup, delicious homemade bagels or pretzels to liven up your meal, or pizza to have a break from usual dinner?

These quick recipes for effortless comfort foods are perfect for casual weeknight dinners or indulgent weekend meals. They’re easy to whip up, fast, and stress-free. Besides, these delectable pastries rock a no-yeast dough that features such pantry-staple ingredients as potatoes, cottage cheese, and Greek yogurt. Are you ready? Let’s cook up some comfort!

Stove-Top Potato Flatbread

These no-yeast mashed potato flatbreads are soft and delicious. Enjoy them on their own or use them as a base for wraps and sandwiches.

Ingredients:

  • 1 ⅔ lb (750 g) boiled potatoes
  • 7 oz (200 g) cottage cheese
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 10 ½ oz (300 g) flour
  • 2 oz (60 g) butter

Instructions:

  1. Mash the boiled potatoes with a potato masher and mix them with cottage cheese, eggs, salt, and baking soda. Add flour in batches, stirring thoroughly after each addition.
  2. Knead the dough and let rest for half an hour.
  3. Cut the dough into eight pieces.
  4. Sprinkle the work surface with flour and roll out each piece into a circle.
  5. Heat a skillet and fry each flatbread on both sides until golden brown with air pockets and colored patches.
  6. Spread with butter.

2-Ingredient No-Yeast Dough

This two-ingredient dough is the epitome of a quick and easy pastry base. It is so versatile that you can use it to make pizza, bagels, or pretzels.

Pizza With Pepperoni and Cheese

Ingredients:

  • 10 oz (285 g) Greek yogurt
  • 8 oz (225 g) self-raising flour
  • 2 tbsp tomato sauce
  • 3 ½ oz (100 g) grated mozzarella
  • 8 pepperoni slices

Instructions:

  1. Combine flour with Greek yogurt in a bowl and stir until the dough comes together into a ball.
  2. Transfer the dough to a work surface floured with self-rising flour and form it into a pizza base.
  3. Spread the pizza base with tomato sauce, sprinkle with grated mozzarella, and arrange pepperoni slices on top.
  4. Bake for 15 minutes at 355 °F.

Bagels

Ingredients:

  • 10 oz (285 g) Greek yogurt
  • 8 oz (225 g) self-raising flour
  • spices to taste
  • 1 egg

Instructions:

  1. Combine flour with Greek yogurt in a bowl and stir until the dough comes together into a ball.
  2. Transfer the dough to a work surface floured with self-rising flour and divide it into four equal pieces.
  3. Form a bagel from each piece and transfer them to a baking sheet lined with parchment paper.
  4. Brush each bagel with a beaten egg and sprinkle with your preferred spices.
  5. Bake for 20 minutes at 390 °F.

Pretzels

Ingredients:

  • 10 oz (285 g) Greek yogurt
  • 8 oz (225 g) self-raising flour
  • coarse salt to taste
  • 1 egg

Instructions:

  1. Combine flour with Greek yogurt in a bowl and stir until the dough comes together into a ball.
  2. Transfer the dough to a work surface floured with self-rising flour and divide it into eight equal pieces.
  3. Form a pretzel from each piece and transfer them to a baking sheet lined with parchment paper.
  4. Brush each pretzel with a beaten egg and sprinkle with coarse salt.
  5. Bake for 20 minutes at 390 °F.

These quick recipes for easy and tasty treats will no-yeast dough will come particularly handy on weeknights when time is in short supply. Which of these pastries are you most excited to try? Tell us in the comments!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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