Comments on: Tibetan Flatbread, the Perfect Soup Dunking Bread

By: Manny Santiago

Manny Santiago — Sun, 02 Oct 2011 14:47:49 +0000

For a gluten free alternative to your tasty bread: Substitute brown rice for the whole wheat, and tapioca for the all-purpose flours, add 1 tsp. of Xanthan gum (mix dry ingredients well before adding water, oil, etc.), but otherwise don’t change a thing.

By: Brad

Brad — Mon, 22 Aug 2011 06:19:51 +0000

The same happened to me, as happened to Dalia :S … The inside stayed almost doughy, and it just didn’t rise at all.

By: Dalia

Dalia — Tue, 26 Jul 2011 11:09:21 +0000

@Jordan, Your bread looked so yummy, I had to try it. I'm not sure what went wrong, but mine did not puff up nicely. There were bubbles, but it was more pancake-y than bready really, with a gummy texture. Could it be my baking powder? It's been performing well in everything else I bake though. My flour possibly? Aaaah, I want to get this right.

By: Jordan

Jordan — Sun, 15 Aug 2010 23:13:29 +0000

I made this for the second time, today! I’ve had to experiment a little with cooking times to get it just how I like it (soft + fluffy, with a golden crust). This second time around I mixed in some dried herbs to make it more of a Foccacia-style flatbread. Turned out wonderful. Could be good for dipping in Balsamic and EVOO. Yum.

By: Shawndra

Shawndra — Sun, 06 Jun 2010 15:52:30 +0000

I’m so glad to see that you tried this recipe. I love Jacques Pepin too (in fact, I’ve promised my kids a car if they can find a way to get him to our house for dinner), and I’ve looked at this recipe a couple of times and wondered if it was as good as it looked. I’ll have to give it a shot now!

By: Karly

Karly — Fri, 30 Apr 2010 04:45:06 +0000

I’ve made this recipe many times and it’s fantastc! I like to dice up an onion, fry it up, and mix it into the batter. Delicious!