In my second batch I halved the salt and made sure I measured the baking powder really carefully, whereas the first time I just chucked it in (2tsp feels like a lot, and the first batch was a bit chemically). Donât be put off at how crazy the dough is before you bake it - I thought it had turned into some kind of Frankenfood - because the end result is surprisingly very breadlike.
I wouldnât want to eat it on its own, but itâs an excellent partner for a delicious sandwich filling!