Please let us know about your future experiments with XLB! I believe it was Andrea Nguyen’ dough recipe that wound up working for me. It’s a fun learning experience, and if you’re successful, you can play with non traditional seasonings.
I used a flat bottom cast iron Lodge skillet. I’m not used to using an induction cooktop, so had an especially tough time time controlling heat. About 1/4 of them were too charred, but even those were redeemable on the tops and insides.
Yeah, you’re supposed to have them touching, not sure why, so will space them out next time and make two batches.
