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

 

Ingredients 

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.