Easy Spelt Breadsticks: 2 Ingredient Yoghurt Dough (No Yeast)

Made with wholemeal spelt flour and Greek yoghurt, these quick and easy no yeast spelt breadsticks have a soft texture and gentle tang. Often called ‘2-ingredient’ dough, the recipe also includes baking powder and salt for the best rise and flavour. They’re super simple to make, higher in protein than many breadsticks and perfect as a snack or side. You’ll also find a number of delicious variations, including pesto and cheese & chilli.

Dive Right In

Why Make These Spelt Breadsticks?

• No yeast required – no proving time, no kneading, no fuss, just mix, shape and bake.
• A lovely alternative to shop-bought breadsticks.
• Great for last-minute baking – when you want fresh bread without the wait. Ready in under thirty minutes from start to finish.
• Uses wholemeal spelt flour – for a nuttier flavour, added fibre and gut friendliness.
• Higher in protein – thanks to the Greek yoghurt dough.
• Soft on the inside, slightly crispy on the outside – with a tender crumb, they’re not dry or overly crunchy like some breadsticks.
• Perfect for snacks or sides – great with soup, dips or salads
• Easy to make your own – add different flavours and tweak to your taste. I’ve offered several ideas for variations.

Easy No Yeast Spelt Breadsticks

I’ve been making these wholemeal spelt breadsticks on repeat recently. They’re so very quick and easy to prepare – just make and bake. And because they’re sticks rather than a loaf, they don’t take long to cook either.

These no yeast wholemeal spelt breadsticks are fabulous all on their own as a snack. Yoghurt not only helps to give a fluffy texture to these breadsticks, but it adds a gentle tang which is most delicious. They’re especially good when still warm from the oven.

They’re also perfect for dipping into sauces as well as accompanying soups, stews and salads.

As they’re so quick to prepare, they make a pleasing lunch or starter when entertaining. Just accompany with a suitable dip or two. If you need any dip inspiration, I have several delicious dip recipes on Tin and Thyme.

These no yeast breadsticks work brilliantly as a quick bake for parties and potlucks too. They’re also an excellent addition to pretty much any savoury sharing board.

With the wild garlic season in full swing I’ve made quite a few jars of wild garlic pesto. Well it’s a no brainer to add this gorgeous condiment to the yoghurt dough. So that’s what I did. I’m sure I don’t need to tell you just how good these pesto breadsticks are.

Because they’re quite thin, breadsticks are best eaten on the day they’re baked, although they will keep for three to four days. Luckily they freeze well. Make sure they have fully cooled before bagging up and placing in the freezer. They should keep well for three months.

Defrost in the bag for best results. They’ll take about an hour. You can also refresh them in a hot oven or air fryer for a few minutes, if liked.

Ingredients, Additions and Substitutions

Other than baking powder and salt, you only need two ingredients to make these fabulous spelt breadsticks. Although you can, of course, add more if you like.

Flour

As you may already know, my go-to baking flour is wholemeal spelt. You can find out why in this post: what is spelt and how to use it. It works brilliantly in these no yeast breadsticks.

Combined with the yoghurt, it creates a wonderfully tender but substantial crumb on the inside with a slightly crispy outside.

You can use white self-raising flour instead of the spelt, but you may find it produces a stickier dough. So either use a little more flour or a little less yoghurt.

Yoghurt

Greek yoghurt not only helps to create the lovely texture and flavour of these breadsticks, but it makes them fairly high in protein too. This is particularly useful if accompanying a bowl of vegetable soup where the protein levels are low.

Greek yoghurt works best and I prefer to use full fat. But you can use a 0% fat version if you prefer.

You can also use ordinary plain yoghurt instead, but as this contains more moisture than Greek yoghurt, you’ll need to either use less of it or add more flour to get a workable dough.

How To Make Easy Spelt Breadsticks

These easy spelt breadsticks are one of the simplest and quickest breads you can bake. They take minutes to mix and shape and require a relatively short time in the oven. Let’s get going.

Please refer to the recipe card at the bottom of this post for cooking temperatures and quantities of ingredients used.

Step 1. Prep

Line a large baking tray or two smaller ones with baking paper, then turn on your oven. The dough sticks only take a few minutes to make and you want a nice hot oven to bake them in.

Step 1. Make Dough

Place the flour, baking powder and salt together in a large mixing bowl and stir or whisk everything together until well combined.

Add the yoghurt and stir with a knife, fork or your hands until the mix forms a dough. Knead briefly until the dough comes together as a smooth (ish) ball.

The dough should be slightly sticky and definitely not dry, so if you need to add a little more yoghurt do so. Likewise if the dough is too wet, add a little more flour. I find the measurements given in the recipe are just right.

There’s no need to rest the dough, but if you leave it for ten to thirty minutes, it makes it less sticky to roll and easier to handle. It doesn’t seem to make much difference to the finished breadsticks though. Either way, they’re soft on the inside and slightly crispy on the outside.

Step 2. Form and Bake

Divide the dough into twelve pieces, then on a clean work surface, roll each piece out with your hands to form a stick approximately 15 cm (6 inch) long. It will be a little sticky, but try not to use any flour.

And don’t worry about any imperfections, breadsticks are meant to look rustic.

Place the sticks on a lined baking tray about 4 cm (1 ½ inches) apart. They will expand as they rise.

I’ve read that if you want extra crispy outsides, all you need to do is brush the dough sticks with a little olive oil prior to baking. However, I’ve tried this and it doesn’t seem to make any difference, so I don’t bother.

If you like salty, scatter a few sea salt flakes over the dough prior to baking. Alternatively, try one of the suggestions in the following section. Brushing them with olive oil first, makes it slightly easier for the flakes to stick, but isn’t necessary.

I sprinkled two of the ones you can see above with salt flakes and one with nigella seeds.

Bake in the centre of the oven until puffed and golden brown. Transfer to a wire rack and allow to cool. Although they’re best eaten whilst still warm. Try not to eat too many straight away. It’s easily done!

Top Tip – If you prefer a softer exterior, brush the breadsticks with olive oil as soon as they come out of the oven.

Pesto Breadsticks

Add the pesto along with the yoghurt and proceed with the recipe as written.

Cheese & Chilli Breadsticks

Finely chop the chilli. If you don’t like things too hot, remove the seeds and membranes first. Grate the cheese.

Add the cheese and chilli along with the yoghurt and proceed with the recipe as written.

Breadstick Flavour Variations and Toppings

Apart from adding extras into the dough itself, such as my suggestions for pesto breadsticks and cheese and chilli breadsticks, there are many ways to ring the changes with this 2-ingredient breadstick recipe.

Garlic Butter – Brush with melted garlic butter as soon as the breadsticks are out of the oven. Be generous as the bread will absorb quite a bit. Or why not try melting my chilli lime and coriander butter and using that instead?

Sprinkle With – For some extra pizazz and flavour, sprinkle the breadsticks with one of the following prior to baking:

• nigella seeds
• sesame seeds
• poppy seeds
• sea salt flakes
• chilli salt or chilli flakes
• Italian-style hard cheese – finely grated
• dried herbs, such as oregano

You may need to press these in lightly with your fingers so that they stick. Alternatively, brush with a little olive oil before sprinkling.

Olives – Chopped stoned olives make a lovely addition to the plain dough. A mix of green and black look good.

Shiny Breadsticks – For a golden shiny glow, brush some beaten egg yolk over your breadsticks prior to baking. Do this before you add any sprinkles.

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Keep in Touch

Thank you for visiting Tin and Thyme. If you make these 2-ingredient spelt breadsticks, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making breadsticks even more delicious?

Please rate the recipe too. And do tag me @choclette8 on Instagram with your images, I really enjoy seeing your take on my recipes.

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If you’d like more yoghurt recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Easy Spelt Breadsticks. PIN IT.