About this recipe: This recipe is an old family favourite. A crisp and sweet flatbread that's fried on a flat pan. Everyone in my family loves it!
Something else. This bread was very good, and I like the fact that I didn't have to make a special trip to the store to get the ingredients! I intend to serve this as an after school snack! I really enjoyed this recipe, once I made the following adjustments: I had to add a BIT more water (gradually) so that I could work with the dough. The recipe didn't specify to do so, but I did chill the dough prior to baking, with good results. Also, I added the "three sisters," cinnamon, nutmeg and cloves, to the sugar I put on the dough. I also doubled this recipe, and it was BARELY enough, everyone liked it so well! I followed the directions for rolling out and frying, but after about four of them, mine were too doughy, and I personally don't like oil, so I took the rest of the flattened balls (I rolled all of them and then flattened them all at once), laid them out and cut them into strips with a pizza cutter and baked at 170 until golden! Served with honey butter, and both blackberry and strawberry preserves (and vanilla ice cream), these went faster than I could bake them! The next time I make this recipe, I'm going to try baking small rounds of it over inverted ramikens to make little edible dessert bowls. Wonderful! - 15 Sep 2008
Very simple to make. I substituted 1/4 of the flour with wholemeal pastry flour and liked the "nutty" taste that resulted. Very similar to chapatti, just sweeter. - 15 Sep 2008