I almost always have some of this dough in my refrigerator … so easy to mix up and I use it as wanted for flatbread, tortilla (just roll thinner), pizza (hand shape thicker), stuffed like a “Chinese pancake” … very versatile. I’ve been making this since you posted on your own blog I do use kefir (home cultured) vs milk plus yogurt … same amount, i.e. 1/2 cup milk plus 1/4 cup yogurt = 3/4 cup kefir. I also scale it up and down depending on how much discard I have.
Thanks for this recipe!