2 1/2cups(300g) whole wheat pastry flour (can also do half whole wheat flour and half all purpose)
2teaspoonsinstant yeast
1teaspoonsea salt
340-360gplain lowfat skyr, If using greek yogurt- 1.4-1.5 cups (315-350g) **see this post for detailed notes and a video- the range is due to the different water content of each brand of greek yogurt and skyr
Instructions
Add flour, skyr/yogurt salt, and yeast together in mixing bowl of standing mixer or food processor.
Standing Mixer: Use dough hook and 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 30 seconds. Pause and check to see if dough is crumbly/dry. If so, add in more greek yogurt (about 2 tablespoons at a time) and continue to mix with dough hook at medium speed. Repeat as needed until one big dough ball forms- keep the mixer running for a total of about 5 minutes. The dough should be just slightly sticky.
Food Processor: Combine all ingredients in and pulse 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.
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.
Roll out dough to shape of your choice. I use palms to flatten out the dough a bit, and then use a rolling pin to get it very thin. Watch my video in this post for more help.