1 1/4 cup (150g)whole wheat flour, see above for other alternatives
2teaspoonsinstant yeast, (in a pinch you can add 1/2 teaspoon baking powder but yeast is best!)
2teaspoondiamond kosher salt (if using any other salt, use half the amount)
1/2cup (120g)plain lowfat skyr or greek yogurt, (1% to 4% works) (you can also omit water and increase the amount of skyr/yogurt up to 1.25 cups (280g) OR you can do something in between like 3/4 cup skyr and 4 ounces water)
6ounceswater
Instructions
Standing Mixer Method:
Add flour, skyr/yogurt salt, water and yeast together in mixing bowl of standing mixer (or food processor).
Using dough hook, mix on low speed (around 3 to start) until yogurt is well incorporated into flour, about a minute. Increase speed to medium (5) for another two to three minutes. Pause and check to see if dough is crumbly/dry. If you see a lot of excess dry flour crumbles at the bottom, drizzle in water, about 1/2 teaspoon at a time and then continue to mix with dough hook at medium speed. Repeat as needed until one big dough ball forms. There should be no dry flour left and the dough should be just slightly tacky, but not sticky.
Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.
Food Processor Method:
Add flour, skyr/yogurt salt, water and yeast together into food processor.
Begin to combine ingredients by pulsing initially, then process on high until the yogurt is integrated into the dough and the dough is in tiny little balls (like the size of dip’n dots!). When you pick it up, it should be smooth and should easily bind together. If you notice there is excess flour in the food processor, drizzle in water 1/2 teaspoon at a time and continue to process.
Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.
Hand Kneading Method:
Add flour, skyr/yogurt salt, water and yeast together into a large bowl.
Using a spatula or wooden spoon, coat as much of the flour over the yogurt and mix as best as you can- it will be a little messy initially. That’s okay.
Once the yogurt is mostly covered in flour, you will still have a lot of excess flour on the sides and bottom of the bowl. Begin to lightly spoon over some of the excess flour over the dough and tap in with your finger tips. Repeat and be patient with it!
Once most of the flour has been incorporated, remove dough from bowl and begin to knead. on a well floured countertap. Knead for five minutes, until the dough rises a bit when you gently push it with your fingertip. During this time, dust and add more flour if it is sticky. If you notice the dough is cracking or crumbling, dip your fingertips into a cup of water and lightly drip the water onto the crack and continue kneading. Repeat as needed. The consistency of your dough can be quite varied depending on the exact flour, yogurt, and even the humidity/time of year, so do your best to look and analyze your dough and decide if it’s too sticky or too dry and adjust accordingly.
Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.
WHEN READY TO USE:
Preheat oven to 500 degrees.
Roll out into shape of your choice (a rectangle is easiest and works best with a sheet pan). I use palms to flatten out the dough a bit, and then use a rolling pin to get it thin. Watch my video for more help here.
Add whatever toppings you want (sauce, veggies, cheese, etc.). Bake at 500 for 9-12 minutes, until golden brown on the bottom.
Notes
NOTE: The exact amount of yogurt/skyr needed depends on a few things…
Types/brands of yogurt vary in how thick they are, which is why there is a range. Start on the low end of the spectrum as add as needed.
Certain flours absorb more moisture than others. I’ve found whole wheat absorbs more than others. Again, start on the dry end and add yogurt as needed.
If you can, use a scale to measure in grams- it is more precise and easier.