Two-ingredient dough Mexican soft tostadas

Two-ingredient-dough soft Mexican tostadas

Total Time
37 min
15 min
22 min
You may find it hard to believe that these delicious, colorful tostadas can come together in less than 40 minutes and be made with a 2-ingredient dough, but this recipe will soon convince you otherwise. The simple dough is made with self-rising flour and Greek yogurt and then baked in the oven until puffed and cooked through, which takes about 20 minutes. We top our tostadas with refried beans, white corn, grape tomatoes, crumbled feta, and fresh cilantro, but feel free to use any combination of meat, veggies, and herbs you may have on hand. For an extra shot of flavor, stir garlic powder or salsa into the beans.


Plain fat free Greek yogurt

1 cup(s)

White self-rising flour

1 cup(s)

Table salt

¼ tsp

Fat free refried beans

1 cup(s)

Chili powder

2 tsp

Canned white corn

½ cup(s), or yellow corn

Grape tomatoes

½ cup(s), roughly chopped

Crumbled feta cheese

¼ cup(s)


2 Tbsp, fresh, chopped

Hot sauce

4 splash(es), or to taste


  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove from oven. Stir together the beans and chili powder. Spread ¼ c beans on each tostada and top with 2 Tbsp corn, 2 Tbsp tomato and 1 Tbsp feta. Garnish with the cilantro. Serve with hot sauce, if desired.
  5. Serving size: 1 tostada