Reviewed: May 21, 2012

I tried this on Saturday and it turned out really well. Used a copper bottomed pan to bake as I dont have cast iron. The finsished product has so many possibilities.

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Home Cooking

Reviewed: May 14, 2012

I can literally count on less than one hand the amount of times per year that we eat out, but when we do happen to be in a bind, we try to eat at Subway or something that will have a lot of fresh veggies. My hubs loves their flatbread sandwiches. Now I can cross Subway off my list of places we ever need to eat! This is even better! My dough made 8 LARGE rounds and it was sticky and took a lot of extra flour. I dry toasted it on a nonstick skillet. In the future I would use less salt. I made grilled eggplant sandwiches with onion and tomato and salted NOTHING so it balanced out. But on any other occasion this bread would be waaay salty, and I love my salt! I will definitely be cooking up extra of this to freeze for quick egg sandwich breakfasts, dinners, heck, anything!

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For King and Prince

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Cooking Level: Intermediate

Reviewed: Jan. 12, 2012

I really liked this bread but, like a few others, I too found the dough extremely sticky. I cut the recipe in half and I still added at least an extra 3/4 cup of flour because it was so sticky that I could barely flatten it without it getting stuck to my fingers and hands. I was worried that I was adding too much flour and would end up with tough bread, but the end result was surprisngly tasty even though it didn't look anything like the flat breads I sampled in Turkey. I will definitely make this again but next time I'm planning on adding at least an extra cup of flour.

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tracybates

Reviewed: Oct. 3, 2011

As others have stated,it is hard to keep the round shape. I found an easy way. Tear off sheets of wax paper large enough to hold a round. After rolling, slide round onto floured wax paper and then flour the top of the round. Continue with others and place each finished round on the other. When time to cook, just lift up the wax paper with the round on it and flip onto cooking surface. Tada, it keeps its shape.

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ljrus

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 11, 2011

We do our dough in the bread machine. Turns out perfect. Cooked ours on BBQ. Colored and bubbled beautifully! Makes this really easy...

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coop's mom

Reviewed: Sep. 1, 2011

I really enjoyed these! Quite different from the usual. They go very well with onion and chives spread. Only negative is that once I flattened them they were too large for my griddle, so I had to divide them more to make them smaller.

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andrea92fl

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Aug. 26, 2011

I read the other reviews and only one person that I could see said this dough was sticky yet I couldn't even work with it, it was so sticky. I double checked my ingredient measurements, all were correct. I ended up adding probably another whole cup of flour before I could even handle it. That said, the end result was very yummy bread. My other half loved it and that's always a good sign.

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SeaWench

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

Living In: Seattle, Washington, USA

Reviewed: Jul. 10, 2011

i added garlic, parsley,and pepper to my yogurt

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galmadeofsnow

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 6, 2011

Amazing! I did not have the yogurt so I substituted sour cream. Made one batch as stated and another adding chopped cilantro and lime zest. Great both ways!

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jackiew75

Reviewed: Apr. 1, 2011

I just made this recipe for the first time. Yum! We found our new favorite flatbread recipe. Like others noted, I found that the recipe made 8 tortilla sized rounds.

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