This is based on the changes I made, so take it with a grain of salt. Based on the reviewers comments, I halved the filling, but only reduced dough by 1/3 (so 3 C flour, 1.5 tsp salt, 2 eggs). I used a little more than 2/3 C water to get the dough workable. I also made it gluten-free, so I used an all-purpose gluten free mix, 1 tsp xanthum gum, and 1 tbsp full fat yogurt to compensate for the lack of gluten. I flipped half way through baking. Like everyone else said, without flipping, the dough would have been too hard on top and too gooey on the bottom. I had leftover filling, so I should have simply halved the filling and left the dough quantity the same. This was really good and we'll definitely make it again.
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This is based on the changes I made, so take it with a grain of salt. Based on the reviewers...