the dough was a bit difficult to deal with but was tasty! i really liked when the dough was just cool enough to eat, it had a crunchy outside and chewy inside. After the breads cooled, they were mostly chewy but still tasty, especially with all the fixings on top. (I used seasoned shredded chicken, iceberg, tomatoes, grn onion, sour cream, cheese, blk olives, beans & spanish rice.)That said, I had used all recipes to double the recipe and all was good until i added in the last 3rd cup of milk. it made the dough very sticky and so i had to keep adding flour. probably another 1/2 - 3/4c, to which i didn't add more baking powder or salt, which i probably should have. Im wondering if this is the issue of why, even though i pressed them into 1/8" thick or less - they puffed up to about an inch thick in the fryer. ? I also found the dough difficult to make a disc with the indentation. so they were just bumpy delicious dics. I used a small cast iron skillet and fried one by one so, i think next time i will use about 3/4" deep of oil. I found the recipe was more than needed. (i made a splash mess, putting the first few in) i ended up making them about 6" around, and everyone ate one, except my 16 year old nephew who ate 2 & 1/2, and they all said it was really good! :) I have leftovers so i'm going to try to warm them in the oven with other suggested toppings. Will make again, work on my dough skills, this was worth the work!
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the dough was a bit difficult to deal with but was tasty! i really liked when the dough was...