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The springy dough does not need to be stretched with a machine or a rolling pin.
Use flour sparingly to ensure the pastry dough does not stick to the board.
Shape of dough does not matter; smooth edges for even browning.
If a ball of dough does not form, add the remaining water, 1 tablespoon at a time, until a ball of dough has formed.
(Alternatively, pulse all the ingredients together in a food processor, adding a little water if the dough does not come together).
The batter resembles the batter for a cupcake, with a little extra flour so that the dough does not run all over the place when it is dropped, dollop by dollop, on the baking sheet.
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If the dough doesn't come together in a mass, stir in 1 more tablespoon of water.
3. Using your fingertips so dough doesn't tear, liberally brush entire surface with some melted butter.
Reem, whose speed in rolling and shaping her dough doesn't compromise her perfectionism, remonstrates with a less careful colleague.
If the dough doesn't come together when pinched, add 1 tbsp cold water and blitz again. 2 Knead the dough in a bowl into a ball.
Melawah ($7), a circle of baked layered dough, doesn't sound like much, and it gets soggy on the trip home.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com