Although mine didn't puff up a giant hole in the middle, it tastes great. It puffed up little bubbles, but not as a giant mass. Great recipe, simple and easy to make. I put a bit of olive oil on the rolled out dough before I baked it. They took about 5 minutes to brown nicely. I love the texture of the bread, slightly crisp, with a soft bready center.

Reviewed On: Sep. 11, 2012

This recipe is great! It is very flakey, almost like puff pastry. If you tried to make this and it didn't work, give it another try. Sometimes it may not come out right, just make sure you don't over work the dough. At first it may look like a shaggy mess, but don't knead it. press it together into a disk, and fold over once or twice before rolling out again.

Reviewed On: Aug. 9, 2012

Love this! I halfed the recipe to fill 4 little ramekins. I wanted individual portions just for myself. I added 3/4 cups of sugar (instead of 1 cup) and it was just sweet enough for my liking. For the oil I actually added very litte, about a tablespoon. Replaced it with a little more milk. It was soooooo moist and fudgy. The batter does come out looking runny, but that is the key if you want a nice fudgy texture. I also let the batter sit a little while before putting it into the containers because it allows the flour to soak up some of the liquid. Overall GREAT RECIPE and i would recommend it to anyone.

Reviewed On: Apr. 21, 2012