Hi everyone! I’m looking for any advice y’all might have on incorporating yogurt into your dough, particularly when making flatbread. Most recipes I’ve found online so far are by volume :( so I can’t really get a sense of what % to try for. I’m at the point where I usually just pick a target hydration % and go from there, but I’m not quite sure how to account for incorporating yogurt in that approach. Any words of wisdom? Thanks!
Hmm, when I do flatbreads with a yogurt addition it has also always been a volume recipe. Id probably start by just removing equal portions water to added yogurt and adjusting during resting/folding to get the hydration you are hoping for!
Using Greek vs plain yogurt could have drastically different results aswell!