Hi Laura, this dough is more like a thick batter, but the gluten development may put your handheld mixer at risk as the dough builds strength. I think you could start out with your mixer, but you may have to finish the dough by hand, which isn't easy. You could also employ some of the hand-kneading techniques illustrated in this blog post if you don't mind taking on the challenge of a very wet dough. 

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