Hi Kate! Please use 500g. Measuring by weight is much more accurate than by cups. If you wish to measure flour with a cup, you’ll need to sift the flour first. I guess you have put unsifted flour into the cup. That’s why it turned out to be less than 4 cups. Hope this helps.

Sometimes over proofing can cause the problem. Also, use a thick pan and cook over low heat. It allows more cooking time thus the dough rises a little further.

Hi Annie! I think you need to adjust slightly the water flour ratio (it varies depending on the brand of the flour and how you measure it). The finished dough should be soft but not sticky. I suggest you add a little more flour next time.

Thanks so much for the recipe! I tried this recipe and my bread cracked as it was cooking. It was also difficult to transfer the bread to the pan because it was so sticky and flimsy. Do you have any suggestions on what I should do next time?

It’s a great idea to leave the dough to rise overnight in the fridge. To make it more savoury, you can add a bit of salt to the dough mix and/or increase the amount of salt that you sprinkle on the flattened dough. Hope this is helpful. Happy cooking!

How might I make it more savoury though?

Hi Zhien! As I mentioned in the recipe note No. 2, the flour water ratio may vary depending on the brand of the flour and how you measure it. The kneaded dough should be soft and elastic, so if you feel it too dry, add a bit more water next time.
Normally, I do leave the serving information at the top of the recipe. For this particular one, I found it difficult to calculate since it depends on how you served it and how many other dishes available for the meal. Anyway, thanks for your suggestion. I will think about it.