I had no idea you could make bread with just 2 ingredients!

Imagine cloud-soft dough rising without yeast, cradling golden steam—the kind that makes your hands pause mid-knead while you whisper, “Mama Elara, you witch of the hollow.” My Mama Elara baked this in her 1932 Ozark cabin after the bank took our land, using up Depression-era flour sacks to feed hungry moonshiners. For 92 years, it’s been the star of every harvest moon, snowed-in Sunday, and “the world’s on fire but this loaf is perfect” moment. When you tear into that crust, you’re not just eating bread—you’re tasting the grit of a woman who fed 12 children on a sharecropper’s wage.

Why You’ll Love This Recipe

✅ Dough that rises like a prayer—no yeast, no waiting (Mama’s no-sink rule)

✅ Crust that shatters cold—never soggy, never sad

✅ Bakes in one bowl—no fancy tools, no sink drama

✅ Makes your kitchen smell like a Appalachian hearth—even in July

✅ Leftover magic—cold bread becomes sop (bread soup) fit for saints

"At my husband’s funeral, the casserole dishes sat full while folks scraped the last bits of Mama’s loaf from the tin. The preacher said, ‘Some souls speak through sermons. This one speaks through sourdough.’" 

Ingredients Deep Dive

What to grab (and what to leave on the shelf)

🌾 The Flour Secret

Self-rising flour (1 cup): White Lily only (not "all-purpose + baking powder"). Must be sifted twice (lumps = tunneling disaster).

Critical prep: Store in crock jar with bay leaf (not plastic—absorbs humidity). Wet flour = flatbread betrayal.

Why White Lily? Mama’s rule: "Soft wheat = mountain grace. Hard wheat = Northern regret."

🥛 The Yogurt Trinity

Greek yogurt (1 cup): Fage 5% only (not "Greek-style"). Must be full-fat, room temp (cold = dense loaf).

Critical prep: Strain overnight in cheesecloth (not paper towel—absorbs tang). Watery yogurt = sunken middle.

Why strained? Mama’s rule: "Water is the thief. Tang is the soul."

Pro tip: Buy flour on Tuesday. That’s when general stores restock—richest, most flavorful. 

Step-by-Step: Mama Elara’s Kitchen Wisdom

Follow these like a ballad passed down through hollers

1. Mix with Reverence (The Heartbeat)

"Wet hands sink dreams." 

Sift flour into wooden bowl (not metal—reacts with baking powder).

Add yogurt → stir 8 strokes only (overmixing = tough bread).

Rest 5 mins (lets baking powder wake up). Mama’s rule: "Patience is the soul of the rise."

2. Knead with Awe (The Soul)

"Dough should sigh, not scream." 

Dust counter with extra flour → knead 30 seconds (not 1 minute—gluten overworks).

Shape into ball → press thumb gently into top (creates pocket for steam).

Critical: Rest 10 mins (dough relaxes = no tearing). Never skip this!

3. Bake with Precision (The Grand Finale)

"A crack is a promise—no cracks is a sin." 

Heat oven to 200°C (test with hand—3-second hold = perfect temp).

Place dough on ungreased cast iron skillet (not baking sheet—heat distribution matters).

Bake 20-25 mins until golden-brown (not dark—bitter aftertaste).

Test: Hollow sound when tapped (not thud—underbaked).

Rest 15 mins on rack (steam = soggy crust; patience = crackly top).

4. Serve with Reverence (The Offering)

"Loaf must be warm, butter must be cold." 

Slice diagonally (not straight—more surface area for butter).

Serve with churned butter + wild blackberry jam (never store-bought—Mama’s rule: "Jam should fight back").

Eat immediately—cold bread = broken spirit.

You Must Know

🔥 Yogurt must be strained—watery = sunken disaster

🌾 Flour must be sifted—lumps = tunneling disaster

🍞 Loaf must rest 15 mins—jumping = gummy texture

💡 My #1 pro tip: Add 1 tsp sorghum syrup to yogurt—Mama’s secret for "hollow depth"

"The winter I turned 10, I skipped the flour sift. Mama took one bite, set her knife down, and said, ‘Child, this loaf’s drowning. Go fix it.’ I’ve never rushed that step since." 

Serving & Storage

Serve: Hot with buttered cast iron skillet (not plate—Mama’s rule: "Skillet soaks up tears!"). Never cold—chills mute the mountain.

Storage: Wrap tightly in beeswax wrap (not plastic—traps steam). Keeps 2 days on counter. Tastes better day 2!

Revive leftovers: Pan-fry 3 mins in bacon grease (no oil—oil = betrayal).

What to Make (Mama’s Holy Trinity)

Flatbread

Roll ¼-inch thick → bake 8 mins

Perfect for sopping bean juice

Pizza Crust

Press into skillet → top → bake 15 mins

Cast iron = crispy bottom

Cinnamon Rolls

Roll + cinnamon-sugar → twist → bake 22 mins

Sorghum syrup = caramel depth

Cultural Context

Born in the Ozark hollers where "flour" meant survival, this recipe marries Cherokee sooneese (cornbread) with Depression-era frugality. Mama sold loaves for 5¢ at the crossroads to feed her family after the bank took our land. True story: At my daughter’s christening, the caterer’s fancy sourdough sat untouched while guests fought over Mama’s loaf. The preacher whispered, "This is manna from the hollow."

Pro Tips from Mama’s Kitchen

Dough test: Should spring back slowly when pressed (too fast = overmixed)

Crust color: Should glow like sunset (not pale—underbaked)

Yogurt safety net: Keep extra flour on counter—too wet? Add 1 tsp

Kid hack: Let them knead dough—it’s their favorite "cloud maker" moment

Frequently Asked Questions

Q: Why did my loaf sink in the middle?

A: Watery yogurt or skipped rest. Yogurt must be strained + loaf must rest 15 mins.

Q: Can I use store-bought self-rising flour?

A: Never. Baking powder loses potency. White Lily = mountain grit (science, not preference).

Q: Why no yeast?

A: Traditional Ozark bread = no yeast. Baking powder = instant hope (Mama’s rule: "Hunger doesn’t wait").

Q: Can I make it ahead?

A: Mix dough 1 day ahead (store covered in fridge). Bake day-of—fresh rise every time.

Q: Why cast iron skillet?

A: Metal conducts heat evenly. Baking sheet = burnt bottom (Mama’s rule: "Respect the iron").

Two-Ingredient Wonder Bread

Cloud-soft dough rising without yeast, cradling golden steam. Ozark mountain in a loaf.

Prep Time: 15 Minutes (+ 15-min loaf rest)

Cook Time: 22 Minutes

Total Time: 52 Minutes

By: Mama Elara (Ozark Mountains, AR)

Category: Breads

Difficulty: Easy

Cuisine: Appalachian

Yield: 1 Loaf

Full Recipe

Ingredients

1 cup White Lily self-rising flour, sifted twice

1 cup Fage 5% Greek yogurt, strained overnight

1 tsp sorghum syrup (Mama’s secret)

Instructions

Mix: Sift flour into wooden bowl → stir in yogurt + sorghum (8 strokes). Rest 5 mins.

Knead: Dust counter → knead 30 secs → shape into ball (thumb pocket). Rest 10 mins.

Bake: Heat oven to 200°C. Place on ungreased cast iron skillet → bake 20-25 mins until golden. Rest 15 mins.

Serve: Slice diagonally → serve with churned butter + wild blackberry jam.

Notes

Critical: Never skip yogurt strain—water = sunken disaster.

Always rest loaf 15 mins—steam = soggy crust.

Tools: Wooden bowl, cast iron skillet, cheesecloth.

Allergy note: Contains dairy. Vegan swap: Coconut yogurt + 1 tsp apple cider vinegar.