I had the exact same experience with this recipe yesterday. I followed the recipe exactly. The dough was a bit sticky to work with, they were flat going into the oven, and came out as one single flat bread with perforations. When forming the rolls, I sprayed my surface with a little oil and used no flour. I am assuming I had too much water even though I weight it along with all of the other ingredients. Is there a way to tell, based on ambient temperature and humidity, how much to adjust the amount of water to use?

• Reply