Berkeley

Loved these! I think this recipe has just the right balance of tartness and sweetness. I can't imagine adding any more sugar to this- the crust or the lemon part- it would overpower the senses. I didn't think it would be lemony enough- but the lemon, as stated in the amounts in the recipe- really comes through well. I used the juice from two small to medium sized lemons. Perhaps people who feel this recipe is not lemony enough did not include the LEMON ZEST. That also makes a difference. My family is pleased I have added this to my repetoire!

So easy and tastes amazing!

This recipe tasted great but needed tweaking to make it work. First I did not even come close to needing 4.5 cups of flour I barely used even 3 for the dough also as I tend to use the bread for mini pizzas or sandwiches the golf ball size was way too tiny and did mine more like tennis to base ball size which made a much more useful size for something other than finger food bread. I used no butter only oil. I tried the grilling method but found it very hazardous and difficult to really shape the bread. So instead I took a pizza stone and put it in my oven which I heated to 400 then I removed the stone spread a thin layer of oil on it and shaped the dough balls on it and baked it about 3-4 minutes for each side. Came out a bit lighter in color but tasted great. It took less time as I could cook more at one time than the stovetop grill method. Next time I think I will grab a plastic mat covered in plastic and try shaping the dough on that first then baking them. this made close to 11 pieces even with less flour and larger pieces.