So this is definitely not gluten-free, but my timing with baking was off here, so we had a gluten-for-grown-ups day :)
My Aloo Paratha. This reminded me of some samosas I'd made from an old Vegetarian Times cookbook, except this was better. I used Penzey's Maharajah Curry powder and about 1/2-3/4 tsp salt (down from 1tsp). It was flavorful, almost a little salty, I'd reduce the salt to 1/2 next time. This is something I'll make for myself again!
My steaming Southwestern Focaccia with Roasted Corn and Goat Cheese. This was the favorite of the guys in the house. I love goat cheese, so I was looking forward to this one, too.
My loaf that I rushed and didn't allow to fully rise and then also got cut before the photo (so my sad little loaf and the tiny photo so hopefully you can't see quite as well just how sad the loaf is). It might not be a fair judgment from this loaf, but I think we liked the master and the wwflax better as loaves. The ww with olive oil is a great base for flatbread, though - I'm sure I'll use it again!
Visit Michelle at Big Black Dog to see how all the other bakers did!