I love this recipe for yogurt dough because of its versatility. It’s easy to make and it can be turned into so many different types of foods. I have made pizza with this dough. I have made whole grain crackers and fruit pies with flaky crusts. It also works beautifully as quiches. This is what I call all-purpose!
This is a very solid foundation that can help you begin the journey of cooking with real foods and real foods only. The true basic of natural dieting. You can use this recipe as a base for plenty of other meals you want to try and you’ll know that it will turn out delicious every time! I feel like having a reliable base like this makes all the difference. It definitely makes the transition to real food much easier!
I hope that I will be able to introduce you to more recipes like this. Recipes that rely solely on whole foods and do so without sacrificing any flavor.
I especially like the fact that this dough is made with soaked flour instead of just sprouted flour. I find that grains are easier to digest when they have a chance to soak overnight. That’s because the phytic acid in the flour becomes more neutralized. Of course, if you don’t have the time you can still make this dough with sprouted flour.
- a large mixing bowl
- measuring cups
- a wooden spoon
- a dish towel
- a rolling pin
- a pizza cutter
- optional: a dehydrator
- 1 cup of natural yogurt (how to make yogurt)
- 3 1/2 cup of freshly ground flour (how to prepare grains)
- 1 cup (2 sticks) of softened butter (how to make butter)
- 1 t. of sea salt
- Combine yogurt and butter in a large mixing bowl using a wooden spoon.
- Add in the flour and salt. Keep combining until clumps form.
- Use your fingers to knead the dough further. Continue until the surface of the dough is smooth to touch.
- Cover the mixing bowl with a dish towel. This will keep any dirt out while still allowing the dough to breathe.
- Leave to rest in a warm place overnight or for at least 12 hours. You can use a dehydrator for this or the oven with the inside light turned on.
- Once 12 hours have passed, take out the dough and roll it out on a surface sprinkled with sprouted flour or arrowroot powder. Use a rolling pin to give it the desired shape and thickness:
- crackers: The dough should be about 1/8 inch thick. Cut it into cracker shape using a pizza cutter or a similar tool and bake for 15 to 20 minutes at 350 degrees. A delicious substitute for store-bought cheese crackers!
- pie crust: Cover the dough with aluminum foil and put something on top to weigh it down. Bake for 8 minutes at 450 degrees. Remove the weights and aluminum foil and bake for another 6 minutes or so.
- pizza crust: Bake for 15 minutes at 375 degrees so that it hardens but doesn’t turn brown yet. Cover the crust with your desired pizza sauce and toppings. Bake for another few minutes until the crust becomes slightly browned.
I told you it’s easy!