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Gluten-Free Parmesan Dill Flatbread
March 27, 2016

I followed the recipe exactly but the "dough" came out as batter. I wonder whether the cups of water were meant to be tablespoons or something much, much smaller. I made the batter into dough myself by adding more besan flour and a couple of eggs to make it stay together but it came apart as I was rolling it out. The only way to salvage it was to convert it back into batter again (which it was never meant to be in the first place). I have been using it for savoury pancakes. It has a pleasant flavour and, as pancakes, it goes well with a potato and pumpkin topping.

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