Stoneybrook yogurt

Mine is 2.5 Lunch is mushroom truffle ravioli (Trader Joe's) in a portobello and butter sauce. Snack is a Cerebelly bar and a Stoneybrook yogurt pouch (pear mango spinach)

There's a few different placing touting these "Two Ingredient" / "Two Point Weight Watchers" / "No Yeast" bagels.
It calls for 1 cup self-rising flour and 1 cup Greek yogurt. Mixed and kneaded until "tacky".
I've tried this twice and both times it's turned into a crazy sticky mess as soon as the yogurt is incorporated. It's unworkable. Certainly for a quickbread.
The second time I just kept adding flour until it was still sticky but not like a thick batter. It must have been another half cup or more. I can't imagine the relative humidity or ingredient differences could add up that much.
I'm using Pillsbury AP flour with baking soda added. Stoneybrook organic 0% fat Greek yogurt.
I did the flour first by volume and then weight. The comments on these articles are raving about it with, occasionally, someone sharing the same problem I'm getting. No real solutions that I can find.
Anyone familiar with this recipe who can confirm the ratios?