Jump to content
BANGKOK 22 May 2019 06:03
james.d

Yoghurt for flatbreads

Recommended Posts

I just fancied some garlic flat breads and found a 3 ingredient recipe calling for all purpose flour, baking powder and full fat natural p!ain yoghurt (or greek yoghurt)

I used Yolida yoghurt and it was a mess.

Would that be because it is a 'live' yoghurt?

 

Thanks for any advice.

 

images (1).jpeg

Share this post


Link to post
Share on other sites
Posted (edited)

Nope, yogurt type wouldn't make any difference.

You probably added too much water or Yogurt.

 

The dough should be slightly tacky, yours was probably too wet.

A photo of the 'mess' would have been helpful.

Edited by BritManToo

Share this post


Link to post
Share on other sites

The yoghurt in Thailand is very different from what we are used to in Oz, goodness knows what was in the one you used??

 

Share this post


Link to post
Share on other sites
Posted (edited)
1 minute ago, RJRS1301 said:

The yoghurt in Thailand is very different from what we are used to in Oz, goodness knows what was in the one you used??

 

It doesn't matter what's in it, Yolida is one of the best natural yogurts available in Thailand.

Edited by BritManToo
  • Like 2

Share this post


Link to post
Share on other sites
7 minutes ago, BritManToo said:

Nope, yogurt type wouldn't make any difference.

You probably added too much water or Yogurt.

 

The dough should be slightly tacky, yours was probably too wet.

A photo of the 'mess' would have been helpful.

Thanks BritManToo for your input, no water was in the recipe only the 3 ingredients. I added the amounts as specified in the recipe as pasted below.

https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/

 

Could it be that my kitchen was too hot as the oven had been on most of the day?

 

Thanks again.

Share this post


Link to post
Share on other sites
24 minutes ago, james.d said:

Thanks BritManToo for your input, no water was in the recipe only the 3 ingredients. I added the amounts as specified in the recipe as pasted below.

https://www.biggerbolderbaking.com/flatbread-recipe-3-ingredients-easy/

 

Could it be that my kitchen was too hot as the oven had been on most of the day?

 

Thanks again.

Was your marble rolling bench cold ??

Share this post


Link to post
Share on other sites
4 minutes ago, RJRS1301 said:

Was your marble rolling bench cold ??

No it was not, and no way to cool it down as we don't have direct aircon directly into the kitchen.

Share this post


Link to post
Share on other sites
5 minutes ago, james.d said:

No it was not, and no way to cool it down as we don't have direct aircon directly into the kitchen.

That could be part the problem, cold rolling board, preferably marble .

Share this post


Link to post
Share on other sites
Posted (edited)
43 minutes ago, james.d said:

Could it be that my kitchen was too hot as the oven had been on most of the day?

No, problem always too much liquid, use less yogurt.

Dough should be tacky, not runny or wet, oven temp 170c.

 

Delicious-EASY-Garlic-Herb-Flatbread-with-Spelt-Flour-8-ingredients-and-simple-methods-vegan-flatbread-bread-recipe-739x1024.jpg

Edited by BritManToo
  • Like 1

Share this post


Link to post
Share on other sites

I have just been reading the Yolida product guide and this is low fat yoghurt when the recipe calls for full fat yoghurt.

Possibly where I went wrong.

Share this post


Link to post
Share on other sites
Posted (edited)
14 minutes ago, james.d said:

I have just been reading the Yolida product guide and this is low fat yoghurt when the recipe calls for full fat yoghurt.

Possibly where I went wrong.

It doesn't make any difference, it's just flavouring.

Bread = flour + water. (+ optional rising agent)

It doesn't matter what flavour of water.

Edited by BritManToo

Share this post


Link to post
Share on other sites

The problem is the recipe.  Too much yoghurt.  Most recipes have equal quantities of flour and yoghurt by weight.  That recipe has 225 g yoghurt to 142 g flour.

  • Like 2

Share this post


Link to post
Share on other sites
Posted (edited)
On 3/21/2019 at 7:25 AM, Oxx said:

The problem is the recipe.  Too much yoghurt.  Most recipes have equal quantities of flour and yoghurt by weight.  That recipe has 225 g yoghurt to 142 g flour.

Thanks Oxx, l bought more Yolida yoghurt today. You suggest 140ish in grams?

Thanks again.

Edited by james.d

Share this post


Link to post
Share on other sites

I'd suggest starting with a little less, then adding extra yoghurt until you get a dough with a good consistency.

 

Whilst Yolida yoghurt is good, I think it's a little on the thin side - certainly so compared with Greek style yoghurts.

  • Thanks 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...