Reviewed: May 14, 2012

I made these just like the recipe said and they were wonderful. So easy to make. A keeper for sure!

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Reviewer:

yummy

Reviewed: Jul. 5, 2011

This was easy to make and the loaves formed very well. Be carefull not to over cook them or they will be hard.

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1 user found this review helpful

Reviewer:

ruby sparkle

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: West Boylston, Massachusetts, USA

Reviewed: Apr. 2, 2011

I used this recipe as a "starter". I agree with other members that thinner is better than thicker. I used whole wheat and rice flour and my family thought they were perfect. I will use this recipe again.

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2 users found this review helpful

Reviewer:

MontanaKydd

Cooking Level: Intermediate

Home Town: Santa Monica, California, USA

Living In: Sacramento, California, USA

Reviewed: Mar. 31, 2011

First time I ever tried to make these. I did exactly as the recipe said. They tasted great but strangely only half of them puffed up. Can't figure that one out. Will definitely try again.

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Reviewer:

duchessecheko

Reviewed: Mar. 31, 2011

This did not work for me. I have to be fair, I'm not an experienced cook so when I saw there were only 4 ingredients I thought I could tackle this. It calls for 6 cups of flour but I could only manage to get about 4 cups into the dough. No matter how hard I tried it wouldn't take any more flour then that. It puffed up better when I rolled it out really thin but it still just didn't turn out the way I had hoped. :-(

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Reviewer:

BadCook

Reviewed: Mar. 13, 2011

Loved how the bread turned out, but I had to add an extra tsp or so of water because the dough was so dry. It really didn't DOUBLE in size but maybe it wasn't hot enough? I added a Tbsp of agave nectar to keep it vegan and add just a touch of sweetness. Again, thank you for the recipe! I am still excited about it. :)

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5 users found this review helpful

Reviewer:

yacqueli

Cooking Level: Beginning

Home Town: Los Alamitos, California, USA

Reviewed: Feb. 10, 2011

This was great! Better than any pocket bread I can get in our local store. After the two hour rise, I had to knead the dough for about 4 minutes, and that helped. Delicious!

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Reviewer:

colquhod01

Reviewed: Feb. 3, 2011

These turned out very good, i think next time i will add a bit more salt to the mixture, because they turned out kinda bland. I rolled them out as circles, that seemed to make a decent pocket. I also agree with some of the other reviews, roll them thinner that it says and the pocket will form much better.

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1 user found this review helpful

Reviewer:

Kat

Cooking Level: Intermediate

Home Town: Hazel Crest, Illinois, USA

Living In: Plainfield, Illinois, USA

Reviewed: Jan. 30, 2011

Sorry, this did not work for me and I've been cooking/baking for 50+ years. None of them puffed up as others I've made. I'll go back to my old recipe that works. I had to try it and followed directions to the T as I do when trying a new recipe but it was a mess and too much time and money to try again.

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18 users found this review helpful

Reviewer:

Deep Creek Diva

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Newport News, Virginia, USA

Reviewed: Jan. 29, 2011

The only thing that i changed was adding 1/4c. of honey to dough and my oven must not be as hot as others because I had to bake them for 8 min.at 500 degrees

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4 users found this review helpful