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Don't add yeast even a pinch ruins it...makes it not spread correctly on tava or pan as it is rising and edges curl up and distorts the taste I ruined a whole batch of batter trying the yeast and discovering it didn't work.


I have a small table lamp which I turned on and left the batter under and there was enough heat from the lamp to make the batter rise and double in size in 12 hrs....


Unless you are salting (or sugaring) your cabbage first then draining and patting dry, baking will release more liquid than the egg whites can bind. Recipe could use something absorbent

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