Two ingredient dough. For BREAD. I know, I know, sounds like a gimmick, but hear me out.
Self rising flour and Greek yogurt (that’s literally the whole dough). Mix, press, pile on the garlic butter and ALL the cheese, bake at 450 for fifteen minutes. The yogurt keeps it tender with a subtle tang, the self rising flour does all the rising. No yeast, no proofing, no patience required.
It is RIDICULOUS. It is delicious. I’ve made it three times this month and I’m not even a little sorry about it.
Why Greek Yogurt Works as Dough
Greek yogurt isn’t just a swap for butter here… it brings moisture, protein, AND tang all at once!
- The ACIDITY reacts with self-rising flour, giving you lift and a fluffier crumb than flour alone could manage.
- Protein builds structure when it meets flour, while the fat keeps things tender.
- FULL FAT only…. low-fat versions leak water and leave you with gummy, sad bread.
- Drain any watery liquid on top first, or your dough gets soupy fast.
- Keep it COLD until mixing (warm yogurt overworks the dough before it ever hits the oven).
Tips for the Best Garlic Bread Crust
Press the dough to a UNIFORM 1/4 inch thickness (uneven spots burn while others stay pale). That 450°F heat crisps the bottom FAST. Brush butter all the way to the EDGES.
Pre-grease your pan *seriously* or the bottom turns gummy. Bake until edges go deep golden, not barely tan. That’s where the flavor actually lives.
What to Serve with Garlic Bread
This bread is built for sopping up sauce, so pair it with dishes that have plenty of it!
- Classic spaghetti and meatballs (the cheese + garlic combo is unbeatable)
- Lasagna or baked ziti for the ultimate carb-on-carb moment
- Tomato soup or minestrone for dunking purposes
- A big caesar or antipasto salad to balance the richness
- Roasted vegetables tossed in olive oil when you need a lighter side
- Grilled chicken or steak if you want a heartier plate (cut a square and use it like a cheesy sponge for juices…. yes please)
How to Store & Reheat Leftovers
- COOL COMPLETELY first (about 10 minutes). Trapped steam makes soggy bread.
- FRIDGE: Airtight container or foil wrap, 3 days max. The yogurt dough has no preservatives (spoils faster than regular bread).
- FREEZER: Slice into portions, wrap in foil, bag. Good for 1 month.
- OVEN REHEAT: 375°F for 5-7 minutes. Skip the microwave! Rubber city, population: your bread.
- AIR FRYER: 350°F for 3-4 minutes. Crispy bottom, melty cheese, done.
Related Recipes
- Korean Cream Cheese Garlic Bread
- 5-Ingredient Greek Yogurt Bagels
- Classic Garlic Bread No Oven
- Homemade Garlic Knots
- Irresistible Bread Machine Garlic Bread
- Tasty Zucchini Cheese Bread
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1250-1350
- Protein: 55-65 g
- Fat: 60-70 g
- Carbohydrates: 105-115 g
Ingredients
For the dough:
- 1 1/4 cups self rising flour (I always use King Arthur for the best rise)
- 1 1/4 cups greek yogurt
For the topping:
- 2 tbsp butter (melted and cooled to room temperature)
- 3 tsp garlic (freshly minced for best flavor)
- 3 tsp italian herbs
- 2 1/2 cups cheese (I prefer Sargento shredded mozzarella)
- 1/4 tsp black pepper
- salt
Step 1: Mix the Yogurt Dough
- 1 1/4 cups self rising flour
- 1 1/4 cups greek yogurt
Preheat your oven to 450°F.
In a medium bowl, combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms.
The dough will be slightly sticky—this is normal and helps create a tender, fluffy texture.
Mix just until the ingredients are incorporated; don’t overwork the dough or it will become tough.
Step 2: Flatten Into the Pan
- dough from Step 1
Lightly grease a 9×13 inch baking sheet or similar size pan.
Transfer the dough from Step 1 onto the prepared pan and gently press it out with your hands or a spatula until it reaches about 1/4 inch thickness across the entire surface.
Work from the center outward to ensure even thickness—this helps the bread bake uniformly.
Step 3: Layer the Garlic Herb Topping
- 2 tbsp butter
- 3 tsp garlic
- 3 tsp italian herbs
- 1/4 tsp black pepper
- salt
- 2 1/2 cups cheese
Drizzle the cooled melted butter evenly over the dough, using a brush or the back of a spoon to spread it to the edges.
In a small bowl, combine the freshly minced garlic, Italian herbs, black pepper, and a pinch of salt.
I like to mix these together first so the garlic and herbs distribute evenly rather than clumping in one spot.
Sprinkle this seasoning mixture across the entire surface, then top generously with the shredded mozzarella cheese, making sure it covers all the flavored areas.
Step 4: Oven Bake Until Bubbly
- prepared pan from Step 3
Place the pan in the preheated 450°F oven and bake for 15 minutes, until the cheese is melted and bubbly and the edges are golden brown.
The bread should feel set when lightly touched, and you’ll see the cheese beginning to brown slightly around the edges—this is where the best flavor develops.
I like when the bottom gets a little crispy too, so don’t hesitate to bake a minute or two longer if the top looks like it could use more color.
Step 5: Slice and Serve Warm
- baked bread from Step 4
Remove the pan from the oven and let the garlic bread cool for 2-3 minutes so the cheese sets slightly and it becomes easier to cut.
Using a pizza cutter or sharp knife, cut the bread into squares or strips and serve warm.
The bread is best enjoyed immediately while the cheese is still melty and the bread is at its softest.
Irresistible Greek Yogurt Garlic Bread
Ingredients
Method
- Preheat your oven to 450°F. In a medium bowl, combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms. The dough will be slightly sticky—this is normal and helps create a tender, fluffy texture. Mix just until the ingredients are incorporated; don't overwork the dough or it will become tough.
- Lightly grease a 9x13 inch baking sheet or similar size pan. Transfer the dough from Step 1 onto the prepared pan and gently press it out with your hands or a spatula until it reaches about 1/4 inch thickness across the entire surface. Work from the center outward to ensure even thickness—this helps the bread bake uniformly.
- Drizzle the cooled melted butter evenly over the dough, using a brush or the back of a spoon to spread it to the edges. In a small bowl, combine the freshly minced garlic, Italian herbs, black pepper, and a pinch of salt. I like to mix these together first so the garlic and herbs distribute evenly rather than clumping in one spot. Sprinkle this seasoning mixture across the entire surface, then top generously with the shredded mozzarella cheese, making sure it covers all the flavored areas.
- Place the pan in the preheated 450°F oven and bake for 15 minutes, until the cheese is melted and bubbly and the edges are golden brown. The bread should feel set when lightly touched, and you'll see the cheese beginning to brown slightly around the edges—this is where the best flavor develops. I like when the bottom gets a little crispy too, so don't hesitate to bake a minute or two longer if the top looks like it could use more color.
- Remove the pan from the oven and let the garlic bread cool for 2-3 minutes so the cheese sets slightly and it becomes easier to cut. Using a pizza cutter or sharp knife, cut the bread into squares or strips and serve warm. The bread is best enjoyed immediately while the cheese is still melty and the bread is at its softest.