Yogurt Dough: A Versatile and Easy Recipe

Written by Mindy, Contributing Writer

I have always loved making pastries. Pie crusts, biscuits, and tarts are some of my favorite things to make in the kitchen.  The problem is that I usually prefer these things made with unbleached white flour over whole wheat!  And it is true that they do take a little bit of time and experience to make them properly.

That is why I love this recipe for yogurt dough.  It’s quick and easy to make, and it is delicious made with whole wheat flour.  On top of that, it is extremely versatile as well.  It can be used in almost any way that you like.

Use it anywhere you would use a pie crust or crescent roll dough.  I love using it to top my homemade pot pie filling.  You can also make pockets out of it to hold any kind of filling, sweet or savory.  Really the possibilities are endless.  You can even try making homemade pop tarts out of it!

Since this dough is so versatile, it’s a great way to use up leftovers or those random items that you have hanging out in your pantry or fridge.  Everything is delicious when you cover it, wrap it, or put it on a flaky, buttery dough!

Whole Wheat Yogurt Dough

(lightly adapted from Nourishing Traditions)

Ingredients:

  • 1 cup butter softened
  • 1 cup plain yogurt (I’ve used kefir before too)
  • 3 1/2 cups whole wheat pastry flour (also good with spelt)
  • 1  tsp fine sea salt

Method:

Cream together the butter and yogurt (or kefir).  Slowly add the flour and salt until everything is combined into a nice dough.

At this point you can either use it immediately or leave it on the counter for 12-24 hours to soak.

When you are ready to use it, roll out the desired amount on a floured surface and use as desired.

Depending on what you are using the dough for, it usually takes around 30 minutes to bake at 350 degrees.  Adjust your baking temperature and time for what you are making.

Note:  If you put this in the refrigerator to roll out later, it will have to return to room temperature before the dough is workable.  It is hard as a rock when it first comes out of the fridge.

How would you use this versatile dough in your kitchen?

About Mindy

Mindy is a wife, momma, and lover of all things simple. She works at home as a graphic designer from her design studio, Simply Designs, creating blogs, websites, ebooks, invitations, and more! She believes in eating real, whole food in the way that God intended for it to be enjoyed. Her desire is to live a healthy, God honoring, purposeful life.

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Comments

  1. This crust is AMAZING! Thank you! I included it my weekly meal plan to use for quiche and WOW! I am super impressed! Oh the possibilities for this!!

  2. Krysta N. says:

    Sounds awesome! I love making chicken pot pie pockets and while the generic recipe I currently use is yummy I’d LOVE having a simple healthier option I could soak if I wanted to. I own and love NT but haven’t gone through it cover to cover in order so I must have missed this recipe somehow! I bet this would be great with some parmesan or cheddar cheese added just before rolling out. Or a little cinnamon and nutmeg for a sweet fruit hand pie version. I might just try making it with some honey/maple-sweetened cream cheese and berries in the middle. :D

  3. have you tried using this in a quiche? wondering how it would turn out…. thanks for the recipe!

  4. Christy says:

    OK-this tasted great! But, it was extremely dry and hard to work with. I measured very carefully-next time should I just add 1 tsp. more yogurt at a time until it is more pliable? So not a crust expert!

  5. Michelle says:

    I totally could have used this when I made pot pie last week.

  6. this looks delicious!
    If you use spelt, do you use it regular or on pastry grind? I have
    ground it on pastry fine for other things; it’s one of my favorite
    grains to use.

    • Hi Davette, I usually grind my flour as finely as possible, especially for pastry recipes like this. So I would say that a pastry grind would be great!

  7. This sounds so easy! I would love to make some savory “hot pockets”! :o) Thank you!

  8. I used to make the NT version of this a lot and used it for pizza crust. So yummy! I would use spelt flour and goat milk yogurt since I needed to avoid wheat and cow’s milk dairy. I don’t get to enjoy it for now since I’m on the GAPS diet, but I look forward to using it again in the future.

    I’ll have to branch out when I use it again and try pies. Great idea!

  9. This sounds absolutely delicious, Mindy! Pinning this one for sure! Thanks for sharing this recipe!! :)

  10. Can you freeze this dough? I wouldn’t mind making a huge batch and freezing some for quick access to already made dough… Thanks for the recipe too, it looks great!

    • I use this dough as a pot pie topper. I can get two 8×11 inch crusts out of one recipe, so I freeze half, and it always works great the second time around.

    • Yes, Jami, I’ve frozen it before with great results too.

  11. oksana freeman says:

    Is it possible to substitute whole wheat pastry flour with whole wheat or white whole wheat flour? I just couldn’t find it at our stores. I know I could order it online but I thought I’d ask before I do…

    • Oksana, you can substitute whole wheat flour for the pastry flour, it just might not turn out quite as tender. It will still be yummy though! I would try substituting with the white whole wheat flour if you can find that in your area. :)

  12. Christy says:

    This sounds great and easy! How long could you keep it in the fridge before you’d have to use it? Do you think it would freeze OK, to have some on hand for snacks and dinners later in the week/month? First project-Strawberry fruit pockets with some of our fresh berries we just picked!

    • It freezes very well!

    • Christy, first of all, those strawberry fruit pockets sound amazing! :)

      To answer your questions, I have kept this in my fridge for up to three days before. Any longer than that and I would freeze it. Just remember when putting it in the fridge or freezing it that you need to let it return to room temperature before the dough will be workable.

      Enjoy your fruit pocket :)

  13. My son’s favorite dinner is a casserole made from crescent rolls, chicken, cheddar cheese, and cream of mushroom soup. I can manage making the cream of mushroom soup from scratch but the thought of making my own crescent rolls was too scary so I haven’t made it for a while. Thanks to this it looks like I can put it back into the dinner rotation, much to my son’s delight.

  14. I’m definitely going to have to try this! I love adding yogurt to baked recipes.

  15. I used to make the NT version of this recipe all the time and had sort of forgotten about it. Thanks for the reminder, Mindy!

    I think one reason I stopped using this recipe was because of the dairy, which my youngest can’t have, and it’s so hard to always have to make double meals for everyone. Have you ever tried making this dairy free, using something like palm shortening or coconut oil, with a non-dairy milk?

    • I have never tried to make this dough with those substitutions, Stephanie, but I don’t see why it wouldn’t work. :) If I had to make it dairy free, I think that I would try it with palm shortening and coconut milk yogurt or kefir. Let us know if you try it!

      And thank you for letting me share! :)

  16. Oh my goodness – homemade fruit pocket pies would be great!

  17. This sounds great! I keep meaning to make quiche, and this will be greeeat for that. This recipe really does make it look so easy and I haven’t done anything with pie crust dough since I gave up the premade stuff because I’ve been too timid!

  18. Mindy, that sounds delicious!!! And you make it seem so easy. Dough can be intimidating, so this is a fabulous tutorial.

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