Simple dough for memorable English muffins

Start with yogurt and flour for a tangy, chewy and quick breakfast favorite

Two-ingredient dough struck me as suspect. How could a single recipe that calls for a pair of staples have conquered the entire internet? Isn’t it just yogurt mashed into flour? How good could it be?

Let me testify: Very good. Presumably science can explain how Greek yogurt and self-rising flour yield bread with a chewy crust and tender interior. Presumably science can be sidestepped in favor of the obvious: It’s a miracle.

One with semantic issues. Self-rising flour comprises all-purpose flour, salt and baking powder. Dough leavening with such a chemical agent produces quick bread, muffin or scone. In other words, twoingredient bread is a four-ingredient biscuit. And a wonder.

True believers swear the dough can be shaped into pleasing pizza, pretzels and — stretching credulity — bagels. I find its tangy taste and craggy crumb perfect for English muffins — ones simple enough to bake before breakfast. See? Miraculous.

E. Jason Wambsgans / Chicago Tribune English muffins made with the two-ingredient dough method are simple enough to bake breakfast — that morning.