I made these, following the recipe exactly with the exception of swapping half the AP flour for WW flour, which I normally do, and they came out pretty dense with little rise. I made some the other night, following a different recipe that did not have shortening in it, and those had rise, but were still a bit denser than I would prefer, which I attributed to the WW flour, which is why I chose to try this one. I think I'll go back to the other recipe and try it w/out the WW flour and see if that makes them more tender so I know that that was why. I may try this one again, with straight AP flour, but only after I've done the other one first, as I had better success with it (btw, the other one was an Indian Frybread recipe that I found on AllRecipes.com, basically the same thing).
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I made these, following the recipe exactly with the exception of swapping half the AP flour...