I made this a few weeks ago, but the dough was much stiffer than suggested in the recipe. I am in Arizona and I know it can be pretty dry, so I did try to compensate by slightly increasing the water - but obviously not enough and once the dough comes together it's really difficult to incorporate additional liquid. What might have helped (and this goes for all the recipes, especially doughs) is to list ingredients by weight rather than volume (particularly flour). This would have probably allowed me to get much closer to the results shown. FYI - while it was a little more difficult to work with, it was really delicious and will definitely make again. Hi there, Sorry to hear that you had a bit of trouble with the recipe. We do offer weights versions on all of our newer recipes. When you are on the recipe page, just below the bold Ingredients header, just change the bullet from volume to weight. Hope this helps! ~ MaryJane

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