It did take me a few tries, though — ultimately, I learned that you have to err on the side of wet dough (if it's * slightly * sticky, this can be easily fixed by flouring the
surface, but if it's too dry / stuff the
texture will be totally wrong and there's no easy fix), and I needed to use 4 times the specified amount of baking soda to get it to puff up as seen in the pictures while
cooking (not sure what's going on there — could be brands, maybe?).