Regular yogurt is typically a bit thinner than sour cream, so if you'd like to use it you might consider draining the yogurt through a cheesecloth briefly. This will help separate some of the whey, which might otherwise make your dough too soft. Alternately, you could add a tablespoon or two of additional flour to the dough, but our first option would be to drain the yogurt slightly. Be sure to use an unsweetened, unflavored variety for best results. Happy baking! Kye@KAF

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