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These are a little tricky to make- it takes practice to get the 6" flat pieces working them with your fingers I made them about 1/2" thick - like making tortillas but easier than that . They are wonderful. I served them with a porkhock and suerkraut casserole and they went over well.
I´ve only tried making this once- -Don´t know if it was supposed to puff up like a chapati or not (it didn´t) Roasted it for about 20 minutes, but it remained raw inside - griddle (i.e. teflon pan) was probably not hot enough. Would be grateful for helpful hints...