Two-ingredient dough struck me as suspect. How could a single recipe that calls for a pair of staples have conquered the entire internet? Isn't it just yogurt mashed into flour? How good could it be?
Let me testify: very good.
Presumably science can explain how Greek yogurt and self-rising flour yield bread with a chewy crust and tender interior. Presumably science can be sidestepped in favor of the obvious: It's a miracle.
One with semantic issues. Self-rising flour comprises all-purpose flour, salt and baking powder. Dough leavening with such a chemical agent produces quick bread, muffin or scone. In other words, two-ingredient bread is a four-ingredient biscuit. And a wonder.
True believers swear the dough can be shaped into pleasing pizza, pretzels and _ stretching credulity _ bagels. I find its tangy taste and craggy crumb perfect for English muffins _ ones simple enough to bake before breakfast. See? Miraculous.
