so this is a mark bittman/new york times recipe and they have a lot of 'its ours and copyrighted' info on their site so for the recipe go here and get it from them.
i ended up not using coconut milk but regular skim milk because i dont happen to like coconut so...
its comes out smelling great and is bready and crisp and quite good. be sure to really oil your pan well or use a nonstick one. wondering now if i could make some weird sandwich with it as the bread and maybe some ham.
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