I’m not much of a bread maker
Found a recipe for quick flatbread: 1/2 cup AP flour 1/2 cup plain yogurt 1 tsp baking powder
I did the above but used 1/4 cup whole wheat flour and 1/4 cup AP.
The dough was very sticky so I kept adding 1 tbsp of AP until it would not stick to my hands much and could be rolled out.
The bread was not pillowy or soft as the pictures on the website implied. Of course next time I could use 100% AP flour but I don’t think that would solve the issue entirely. Also, in the end, I probably added at least 3 additional tbsp of AP flour so by what amount should I have increased the baking powder? I didn’t get many bubbles. What else could help this recipe so the flatbread would be pliable and pillowy?