@ehBeth,
Yes, definitely. I changed the Momofuku recipe a little, making some of the flour whole wheat. I suppose I'll get faster at the rolling out and "frying" thing. The taste is quite rich, and I can imagine using other goodies in it besides chopped scallions, so it's something of a good basic sort-of-flatbread recipe.
Adds, mine were quite nicely chewy - I forget why, I think having to do with how long I let the mix rest from my 'attention deficit'. Or maybe the recipe is chewy to start with. Anyway, I liked them that way.
