3 — Quick Pizza Crust
Rustic, tender crust that crisps on the edges.
Press dough onto an oiled 10–12″ pizza pan or sheet to ~1/4″ thickness.
Par-bake at 450°F (230°C) for 6–8 minutes, remove, add toppings, then bake another 6–8 minutes until cheese bubbles.
4 — Cinnamon Roll Twist (Hand-rolled)
A fast, small cinnamon roll — perfect when you want warm pastry without yeast.
Roll dough into a rectangle ~9×6″. Spread softened butter, sprinkle sugar + cinnamon and raisins (optional).
Roll tightly, slice into 8 rounds, place in an oiled small pan, and bake 18–22 minutes at 375°F (190°C).
Drizzle simple icing (powdered sugar + milk) while warm.
Troubleshooting & Consistency Tips
Dough too sticky: Add a tablespoon of flour at a time and knead lightly—avoid adding too much or the dough becomes dry.
Dough too dry/crumbly: Fold in a teaspoon of yogurt at a time until it holds together.
Dense final product: Don’t overwork the dough; gentle kneading preserves tenderness.
Uneven cooking: For thicker items (bagels, pizza), use higher oven temperatures and preheat the baking surface (pizza stone or inverted baking sheet) for better bottom crust.
Storage & Make-Ahead
Refrigerate dough: Wrap the dough ball tightly and refrigerate up to 48 hours. Let it come to room temperature before shaping.
Freeze portions: Shape into balls, freeze on a tray, then transfer to a bag for up to 2 months. Thaw in the fridge overnight and use as directed.
Leftovers: Store baked flatbreads or pizza slices in an airtight container 2–3 days; reheat in a skillet or oven for best texture.
Why This Works (Science in Plain Words)
Self-rising flour already contains baking powder and salt; when mixed with the mildly acidic, strained protein of Greek yogurt, the baking powder activates and gives gentle lift. The higher protein and reduced water content of Greek yogurt add structure and tenderness simultaneously. Because there’s no yeast, the texture is different from traditional bread (quick, tender, slightly tangy) — and that’s exactly the point: fast, reliable, and versatile.
Expert Tips from tinsuf
For a lighter texture, sift the self-rising flour before measuring and weigh ingredients for consistency.
Use full-fat Greek yogurt for the best flavor and pliability; low-fat versions can make the dough crumbly.
Toast or pan-fry flatbreads after baking for extra color and texture.
To make the dough savory, stir in 1–2 tsp dried herbs or 1/4 cup grated cheese into the dry flour before combining.
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