Two Ingredient Dough Mexican Soft Tostadas Recipes

TWO-INGREDIENT-DOUGH SOFT MEXICAN TOSTADAS

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
• Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
• Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.
• Serving size: 1 tostada

TWO-INGREDIENT DOUGH MEXICAN SOFT TOSTADAS

Steps:

• Preheat oven to 375ºF. Line a baking sheet with parchment paper.
• Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
• Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-inch circle; slightly curl up edges to make a crust with a center. Place on prepared baking sheet; bake until dough is cooked through, 18-22 minutes.
• Remove from oven and immediately fill each with ¼ c beans; top each with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Serve sprinkled with cilantro; pass hot sauce on the side.

TWO-INGREDIENT DOUGH SOFT PRETZELS

Steps:

• Bring 6 cups of water to a low boil in a large pot. Add baking soda.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
• One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
• Transfer to the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.