Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.
Yes. Start with Greek Yogurt + Water at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt, then adjust liquid or bake time in small steps after a test batch.
Use 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt
Thin Greek yogurt to match plain consistency. Lower acidity than true dahi.
View full adjustment notes →On CupOrGram, 1 cup of yogurt (plain) is treated as 245 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Yogurt (plain) cups to grams →Yes, at 3/4 cup Greek yogurt + 1/4 cup water per 1 cup plain yogurt. Thin Greek yogurt to match plain consistency. Lower acidity than true dahi. Bake-test before scaling up.