My only regret is that I cannot eat these every day. They're that good. Now, they're not hugely easy to make, but they're also not difficult. It's more the timing than the actual difficulty that makes this a drawn-out affair. But it's worth it. I split the batch into three--plain, garlic, and mint. All delicious, with garlic being my favorite. I cooked these over medium-high heat in pans (one regular frying pan, one cast iron) on the stove, and did not use the brushed-on butter. They burned a little (maybe I'll try lowering the heat next time), but were incredible still. They were charming and delicious and filling.
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My only regret is that I cannot eat these every day. They're that good. Now, they're not...