Reviewed: Apr. 23, 2012

Awesome!

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Reviewed: Feb. 1, 2012

Well, it wasn't nearly as flat as I envisioned it to be, so it's a bit of a misnomer, but it was good. Fast option for homemade bread at dinner.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 28, 2012

Fun and delicious! I added some italian seasoning as I was serving it with zuppa toscana soup.

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MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Nov. 19, 2011

I made this today to try before Thanksgiving. I made it exactly as written and baked it on a pizza stone. It was delish!!!! DH was not convinced it would be good, but one taste and it was all over! What a great recipe!

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Theresa H.

Cooking Level: Intermediate

Reviewed: Aug. 28, 2011

I got lost at "Pat onto an ungreased 12-in. pizza pan", since I don't have a pizza pan and I had no idea how much to pat it down. I ended up not patting it out enough, apparently, because after 30 minutes at 375deg it was still a little doughy right in the center. However, the kidlet loved it, and it was a super easy bread recipe I will definitely make again. I have to - I'm 1/16 Finnish, and it's the only Finnish recipe I know. =)

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moxie & mirth

Cooking Level: Intermediate

Reviewed: May 11, 2011

Super easy and super yummy! It was a nice flatbread that had a bit of sweetness to it. I also chopped up flax seeds and added them for extra fiber and omega-3. Will make again!

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Bridget

Reviewed: Dec. 27, 2010

Tastes great, but not sure if the final product is right. I used butter in place of shortening and lemon and 1% milk in place of buttermilk. The dough was really sticky and never really formed. It tastes so good though! And I love how easy it is to prepare. I don't think there will be any left for dinner tonight :)

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myhubbyisyummy

Reviewed: Nov. 11, 2010

Loved it! I used half margarine and half olive oil.

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VIVNIDHI

Reviewed: Sep. 23, 2010

Easy as pie and totally tasty! I brushed mine with a bit of butter for the last 5 minutes. Served with hummus and fresh tomato.

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MPEPLIN

Reviewed: Feb. 8, 2010

This recipe was great. I am on a yeast free sugar free diet. I substituted the sugar fro 2 pkgs of stevia (plant sugar) and 1 cup of butter milk for 1 cup of almond milk. I added some oregano and chili flakes. It came out flavorful and sweet. I even made it again but this time rolled into buns, which I served with chicken burgers.

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