I often use 🌾wheat flour which contains more fiber, with 48 - 50% hydration ratio. Only 2 ingredients are enough, But at times I use salt 1/4 tsp in 250 gm of flour, it makes the Dough softer. And at times some oil 1 tsp for 250 gm flour. And I use refined flour too, normally it is more tasty than wheat flour bread but, i am 101% sure ,if you will test the wheat flour flat bread in the lab, you will find that it is more beneficial. 🤗 It can be used as a base for any type of 🌯saute vegetables like Julians of carrot, cabbage, Capsicum, salt and crushed black paper, onion with some lemon luice. Make an omelet rap it and egg roll is read. I do lot of things with that. If you want I will give you my recipes you can try and enjoy the life bro😋 You can add mayonnaise and tomato ketchup as well it increase the taste.
As an Armenian, let me give two easy tricks for making lavash at home. 1. We do not bake the bread in oil but in a tonir oven traditionally. It’s basically a hole in the ground made from stone and the bread sticks to the walls. Using oil is not necessary when cooking in a pan. 2. Put a wok upside down on your gas stove to create a warm dome when you turn the stove on. Put the rolled out dough on top op the warm dome to bake/cook (obv. no oil). Basically, you bake lavash on the back of the wok (which also helps with keeping it thin and nicely shaped).
I made the last flat bread at a party this weekend.I followed your instructions step by step and one of the women there proposed to me.We're expecting our first child soon. Thanks Tim!
If that's true, I believe it's the biggest impact I've made so far on someone's life. If not, still great impact haha, amazing man glad that you liked the recipes. 😁
Thank you for this lovely video, I love flatbread, it's SO versatile and tasty and chewy. I feel that you left out one of the most important things when making flatbread. When the flatbread is done cooking, put it onto a plate and cover it with a slightly moist towel, this insures that the steam is captured inside, and slowly steams the flatbreads, this insures a more chewy and stretchy texture, in my opinion the most important trick making flatbread..
In Turkey when we cook our lavash without use any oil while cooking.If you do all correct you it simply doesn't stick. and you get browned eyelets which is its texture. ıf you eat it for breakfast or with tea etc you can garnish it with butter immediately after you take them of the pan and it won't get brittle but stay softer. with some Tulum cheese and olives a real tasty village breakfast *shepherds lunch. yummy. enjoy
I made pratha to your exact specs and they turned out beautiful and exactly as I expected them. Great work mate. I'm making them for the second time right now.
Well I have not been able to eat yeast breads for 40 years (allergic to yeast!), so I’m always on the lookout for good flatbread recipes AND tutorials. This was great, thanks!!
Not sure why the algorithm "Gods" chose your oldest video to pimp you out, but I'm thankful. After seeing this, I'm not sure why you've only got 5k subs. Great channel, looking forward to checking out your other videos. Rock on!
Thank you so much! And that makes you and me together, I also still need to figure out why my oldest video got pushed. If you have any idea, I am all ears haha
@@Timiscooking I've seen a couple YT channels have their oldest videos pushed MUCH harder, not sure the reason for that. "Wood fired oven chef" did the same thing. Most of his videos are five and six figures in the views, but his first video is 1.3 million. Crazy how that works.
Did you mean 100g and 200ml? 1 part flour and 2 parts water? Or do you actually reverse it in your own recipe? Interesting to see that you use more salt, I will try it both ways and see which I prefer. Thanks for your comment.
You're a legend, mate. I've been a chef for years, but baked goods and doughs and stuff have never really been my forte. Whipped up the quick lavash flatbreads and turned them into cheesy garlic pizza breads to go with a mean carbonara I had going. I loved that it had a nice chew to it. Actually a 'flat bread' with some substance to it. Quick, easy, and damn tasty to boot. I'd tell anyone else that if you plan to bake them; leave them slightly undercooked. They'll finish in the oven, but they'll crisp up too much if they're completely cooked beforehand. Solid video, my dude. You've definitely got a new subscriber.
Australia, great to have you here! And I freeze them as well, it's indeed great to whip up one for lunch. I sometimes make a quesadilla out of them for an extra flaky and crunchy texture.
Hi Tim, this video has really inspired me to make my own. Just the two of us and I'm tired of buying a pack of eight, using four and having to find freezer space for the rest.
Thank goodness!!!! The hangries were breathing down my neck, muttering about human sacrifice and the dips getting stale. You may literally just have saved my life.
Very nice selection. As a central American person whose people also have the flower tortilla in their cuisine, it is most gratifying to see that represented. One thing though, we don’t make it with olive oil. Nobody I know does that. Not the Mexicans, not the central Americans, nobody. In the old days, it was lard. Nowadays, people use butter, palm oil or some other vegetable oil that has a neutral flavor. Olive oil has two strong a flavor for this. Your tortilla should have a neutral flavor so that it doesn’t interfere too much with what you’re putting inside of it. Honestly though, I think all of you should try corn. Corn tortillas are the most delicious of all! It is, by far, my absolute favorite flatbread in the whole wide world. It is versatile, flavorful and easy to make. I’ve tried them all. The only one that comes close for me is Dosa. If you have never tasted a masala dosa, you have lost out on something wonderful in life. Third place is injera. The trouble with dosa and Injera is it they are both a lot harder to make.
Yes, tortillas should not be made with virgin or extra virgin olive oil, the taste of the oil is too strong. Refined olive oil has no distinct flavor, and can be used. A fat that's solid at room temperature is best, like lard or butter.
A challenge: I do a variation of Galette Breton, with backwheat groats and emmer flour. No gluten = no kneading! 2min mix (1/2 egg helps for hold but I think not a must), 10min in the oven. Self separates in two flats. Usually in up tp 500gr final product per mix. Groats are just blender crushed, flour is difficult to find and more expensive.Wanna try? Or shall I tell? :) The taste is better than the usual if left 1 night with sourdough starter (not a must). Backwheat is a rare gem among carbs: has all essential aminoacids.
Thank you for this video I was having to make flat breads with batter because my brain was incapable of following recipes but you have simplified it for simple people like myself lmao and now I can do it yaaaayyyyyy (win) thanks again
This is awesome. I'm currently working my way up the flatbread skill tree displayed here. First flatbread is great, easy and fun.. starting the second one tomorrow. I'm practically a baker now :)
Awesome job! Keep up the learning, I also have a few other bread recipes that are relatively easy as well. Stay tuned for my more advanced bread videos coming soon... 😄
Oo Perrata looks interesting. Will try. My tortillas use baking pwd. Really makes them awesome: 2 cups flour 1/4 cup oil 3/4 cup warm water 1/2 tsp salt 1 tsp Baking pwd. Mix dry, add wet, you want a wet shaggy dough. Leave covered for 30 minutes. Roll out on flour and cook.
Thanks for using American measurements. Something the Brits never do here. What kind of oil do you use in this recipe you wrote? I was thinking peanut oil would give it a certain flavor, or EVO..
Tim, I added a few seasonings to mine -- cumin and finely chopped fresh chives. This gave them an added extra depth of flavor. I have also found another use for my crepe pan with this recipe. LOVE THIS !!!!!
I did paratha like thing yesterday for family lunch and it was amazing. You can put some spice of your choice on that butter layer and you will definetely dont ruin anything 👍
Easiest flat bread? Equal parts yogurt and self raising flour and that's it. Need till smooth and cook. Want it for dessert? Use vanilla yogurt taste awesome.
All look delicious. Definitely gonna give them all a try! Would they be good to meal prep if I made a big batch? How long do you think they would keep for?
You definitely could, the key is to have an optimal temperature (27°C) for the dough and larger amount of yeast (for example 14 gr instead of 7gr). But with flatbread it's less of an important factor to rise, because it's...well... "Flat" bread hehe.
These are brilliant. My paratha came out a treat. Next step im going to spread spiced soft potato between one and another, roll them out and fry. Tylical asian recipe. 😊
These are great thank you. I don't put butter in the pan while cooking the paratha. Use a cast iron tava 😅. Put paratha on wait till you see the little bubbles flip wait 10ish seconds then add ghee or butter. Makes a huge difference to the end result.
@@Timiscooking The fastest one turned out as thick as pancakes, but I think that's because I used self rising flour by mistake or my measurements were off. Plus I used a teaspoon of salt instead of half of one. I will save the best for last as I need more practice in general. Paratha, I'm coming for you!
Played the video but wasn't taking note only to realize the bonus flatbread recipe was over as quick as it started 😅😅😅 i can't cook to save my life but that's the easiest recipe ever 😊 thanks! (Now to continue the rest of the video 😅😅)
Yep, fresh bread without anything else, straight into the belly. That's how I do it. I have a focaccia dough doing its thing in the bowl right now. In 24 hours the whole thing will be gone, just tear and eat, mostly by me.. I foresee a similar end to any flat bread I might make. 😄 Thanks!
Thanks Surya! I'll be posting a Tikka Masala recipe video next week and many more that will go great with the Paratha. Thanks for the support, you rock!
Great video! Absolutely love your energy and your ability to convey your message! I cannot wait to try and make these this weekend! All of these look fantastic! Quick question..... If you make a lot of them at once, is there any way to store them for longer keeping, whether it's in the fridge or in the freezer? If so, how would I go about packaging them to put them in the freezer or in the fridge and about how long do you think they would keep?
@@Timiscooking you are more than welcome! And thank you so much I really appreciate you responding back! I was hoping they would do well, but I wasn't sure.
Tremendous work. I'll try to make lavash soon. 🙏 I'm from India and my favourite flatbreads are tandoori roti and chapati. I live in Newcastle, UK and make them at least once every week. Thanks for the video. 🙏 Keep it up!
Could you please make it like a video on how to make a sandwich wraps? I’m talking about the thin spinach and sun dried tomato wraps that they use in Publix to make their sandwich wraps.
We don’t eat wheat so I substitute cassava or almond flours when needed. Would these recipes work with either of those? Would I need to add baking powder? I loved your video! You have a great personality, sense of humor and were enjoyable to watch 😊 You also kept it short and informative. Thank you! I subscribed.
What did you do with your homemade flatbread? Let me know!
can you make the third recipe without olive oil or adding melted ghee instead?
I often use 🌾wheat flour which contains more fiber, with 48 - 50% hydration ratio. Only 2 ingredients are enough, But at times I use salt 1/4 tsp in 250 gm of flour, it makes the Dough softer.
And at times some oil 1 tsp for 250 gm flour.
And I use refined flour too, normally it is more tasty than wheat flour bread but, i am 101% sure ,if you will test the wheat flour flat bread in the lab, you will find that it is more beneficial. 🤗
It can be used as a base for any type of 🌯saute vegetables like Julians of carrot, cabbage, Capsicum, salt and crushed black paper, onion with some lemon luice.
Make an omelet rap it and egg roll is read.
I do lot of things with that. If you want I will give you my recipes you can try and enjoy the life bro😋
You can add mayonnaise and tomato ketchup as well it increase the taste.
Wow this is amazing! Instantly subbed! Greetings from 🇨🇭
Dank je wel voor de fantastische recepten!!! Was erg lekker met gyros, hummus en tzaziki :)
@@susannepinheirobartolo
As an Armenian, let me give two easy tricks for making lavash at home.
1. We do not bake the bread in oil but in a tonir oven traditionally. It’s basically a hole in the ground made from stone and the bread sticks to the walls. Using oil is not necessary when cooking in a pan.
2. Put a wok upside down on your gas stove to create a warm dome when you turn the stove on. Put the rolled out dough on top op the warm dome to bake/cook (obv. no oil). Basically, you bake lavash on the back of the wok (which also helps with keeping it thin and nicely shaped).
Iam Armenian as well and never thought about upside wok! Thanks will try it
I red "A an American" and thought like "wtf is he talking about...!
Ah yes let me just whip up my hole in the ground made from stone real quick so I can make flatbread..
@@Aazariel1 Everyone really noticed you passed your first grade reading exam with an A+. Good job, we're all proud!
Too dumb to realize their instructions are how to get around it. @@Aazariel1
I made the last flat bread at a party this weekend.I followed your instructions step by step and one of the women there proposed to me.We're expecting our first child soon.
Thanks Tim!
If that's true, I believe it's the biggest impact I've made so far on someone's life. If not, still great impact haha, amazing man glad that you liked the recipes. 😁
It’s called a Paratha and it originates from India
🎉😂❤
Thank you for this lovely video, I love flatbread, it's SO versatile and tasty and chewy. I feel that you left out one of the most important things when making flatbread. When the flatbread is done cooking, put it onto a plate and cover it with a slightly moist towel, this insures that the steam is captured inside, and slowly steams the flatbreads, this insures a more chewy and stretchy texture, in my opinion the most important trick making flatbread..
2:27 that “No 🫤?”, made me subscribe😭
Not only do your recipes look easy and delicious, your presentation and narration is entertaining and funny. I'm glad I found your channel.
Thank you so much and welcome to the community! 😉
In Turkey when we cook our lavash without use any oil while cooking.If you do all correct you it simply doesn't stick. and you get browned eyelets which is its texture. ıf you eat it for breakfast or with tea etc you can garnish it with butter immediately after you take them of the pan and it won't get brittle but stay softer. with some Tulum cheese and olives a real tasty village breakfast *shepherds lunch. yummy. enjoy
I'm bad at rolling the dough and always made them break apart, the 5 minutes recipe really helpful thank
I made pratha to your exact specs and they turned out beautiful and exactly as I expected them. Great work mate. I'm making them for the second time right now.
I tried the lavash bread today and it was very good.Thank you so muc
Well I have not been able to eat yeast breads for 40 years (allergic to yeast!), so I’m always on the lookout for good flatbread recipes AND tutorials. This was great, thanks!!
Awesome glad you liked it!
Definitely add to my stove top breads
Oh thanks for teaching me there's allergies to yeast, I would never have imagined that it existed.
What about natural yeast in the air ?
@@rnupnorthbrrrsm6123 I had a bread made of that once and it was 10x worse!!!!!
Not sure why the algorithm "Gods" chose your oldest video to pimp you out, but I'm thankful. After seeing this, I'm not sure why you've only got 5k subs. Great channel, looking forward to checking out your other videos. Rock on!
Thank you so much! And that makes you and me together, I also still need to figure out why my oldest video got pushed. If you have any idea, I am all ears haha
@@Timiscooking I've seen a couple YT channels have their oldest videos pushed MUCH harder, not sure the reason for that. "Wood fired oven chef" did the same thing. Most of his videos are five and six figures in the views, but his first video is 1.3 million. Crazy how that works.
The emergency bread we call 1-2-1-3 bread, for the ratios. 100mls, 200 grams, 1 tea spoon, 3 tea spoons.
Did you mean 100g and 200ml? 1 part flour and 2 parts water? Or do you actually reverse it in your own recipe? Interesting to see that you use more salt, I will try it both ways and see which I prefer. Thanks for your comment.
I love flatbreads and your easy recipes came just in time so I can stop buying them at the store. Plus they are easy. Much gratitude for sharing.
Awesome demo on types of flatbreads! Thanks!
'Great vid'. I love simple recopies and vids that get straight to the point and this vid's ticks those boxes. Thanks for sharing.
The way you slapped that dough has earned you a new subscriber.👍🏻😂
Welcome aboard!
You're a legend, mate. I've been a chef for years, but baked goods and doughs and stuff have never really been my forte.
Whipped up the quick lavash flatbreads and turned them into cheesy garlic pizza breads to go with a mean carbonara I had going. I loved that it had a nice chew to it. Actually a 'flat bread' with some substance to it.
Quick, easy, and damn tasty to boot. I'd tell anyone else that if you plan to bake them; leave them slightly undercooked. They'll finish in the oven, but they'll crisp up too much if they're completely cooked beforehand.
Solid video, my dude. You've definitely got a new subscriber.
These recipes were easy and superb. I struggled with rolling but it's not what they look like but how they taste, right. Thank you
Delish! I’ll make a bunch of the paratha and freeze them for my work lunches. Greetings from Sth Australia ❤
Australia, great to have you here! And I freeze them as well, it's indeed great to whip up one for lunch. I sometimes make a quesadilla out of them for an extra flaky and crunchy texture.
This was GREAT!! Thanks so much. I want to go make all of them right NOW!
Hi Tim, this video has really inspired me to make my own. Just the two of us and I'm tired of buying a pack of eight, using four and having to find freezer space for the rest.
Awesome! Keep it at! Let me know how they turned out.
Thank goodness!!!! The hangries were breathing down my neck, muttering about human sacrifice and the dips getting stale. You may literally just have saved my life.
Very nice selection. As a central American person whose people also have the flower tortilla in their cuisine, it is most gratifying to see that represented. One thing though, we don’t make it with olive oil. Nobody I know does that. Not the Mexicans, not the central Americans, nobody. In the old days, it was lard. Nowadays, people use butter, palm oil or some other vegetable oil that has a neutral flavor. Olive oil has two strong a flavor for this. Your tortilla should have a neutral flavor so that it doesn’t interfere too much with what you’re putting inside of it. Honestly though, I think all of you should try corn. Corn tortillas are the most delicious of all! It is, by far, my absolute favorite flatbread in the whole wide world. It is versatile, flavorful and easy to make. I’ve tried them all. The only one that comes close for me is Dosa. If you have never tasted a masala dosa, you have lost out on something wonderful in life. Third place is injera. The trouble with dosa and Injera is it they are both a lot harder to make.
Thanks for the informative comment! I'll look into it. :)
Yes, tortillas should not be made with virgin or extra virgin olive oil, the taste of the oil is too strong. Refined olive oil has no distinct flavor, and can be used. A fat that's solid at room temperature is best, like lard or butter.
But lard, butter and shortening are really unhealthy. I'll still try the olive oil. If that doesn't work, then canola oil.
@@lourdesfrance5924can always try Ghee as an alternative. 👍
@@MrPilgrimuk that is a saturated fat!
A challenge: I do a variation of Galette Breton, with backwheat groats and emmer flour. No gluten = no kneading! 2min mix (1/2 egg helps for hold but I think not a must), 10min in the oven. Self separates in two flats. Usually in up tp 500gr final product per mix. Groats are just blender crushed, flour is difficult to find and more expensive.Wanna try? Or shall I tell? :) The taste is better than the usual if left 1 night with sourdough starter (not a must). Backwheat is a rare gem among carbs: has all essential aminoacids.
Emmer is an ancient wheat variety - it's not gluten free, it just has less gluten, and its gluten is less complex.
bravo seems easy and delicious, thank you! will try the all
Thanks! The first recipe interests me because I don't like kneading dough. I like the ingredients shown on screen just like that for a screenshot. 😎👍🏻
I've made the bonus recipe few times, using whole grain spelled flour, very delicious!! I also cover a bread once I take it from the pan. Thank you !
Thank you for this video I was having to make flat breads with batter because my brain was incapable of following recipes but you have simplified it for simple people like myself lmao and now I can do it yaaaayyyyyy (win) thanks again
This is awesome. I'm currently working my way up the flatbread skill tree displayed here. First flatbread is great, easy and fun.. starting the second one tomorrow. I'm practically a baker now :)
Awesome job! Keep up the learning, I also have a few other bread recipes that are relatively easy as well. Stay tuned for my more advanced bread videos coming soon... 😄
This was the most chill and informative cooking video I've seen in a while :) thanks
That means a lot to me, thank you!
Oo Perrata looks interesting. Will try.
My tortillas use baking pwd. Really makes them awesome:
2 cups flour
1/4 cup oil
3/4 cup warm water
1/2 tsp salt
1 tsp Baking pwd.
Mix dry, add wet, you want a wet shaggy dough. Leave covered for 30 minutes. Roll out on flour and cook.
I always make tortillas using corn as proper corn tortillas are harder to find in the UK.
Thanks for using American measurements. Something the Brits never do here. What kind of oil do you use in this recipe you wrote? I was thinking peanut oil would give it a certain flavor, or EVO..
paratha went down a treat and so easy to make!
Really interesting.
Going to try all these methods. 😀
Tim, I added a few seasonings to mine -- cumin and finely chopped fresh chives. This gave them an added extra depth of flavor. I have also found another use for my crepe pan with this recipe. LOVE THIS !!!!!
That's amazing Mark, great job!
This is an excellent video for the varying explaination of the different types of flatbread - Thank you very much
I almost got out of bed to make these looks really yummy , thanks for sharing this with us ❤❤❤❤
Hi, all your recipes are delicious, a skilled bread expert. Gracias, hasta luego humbre.
I made the paratha today and it was sooo delicious. I honestly didn’t expect that. Thank you for the recipe :)
Great video! I love lentils in all kinds of sauces and can’t wait to try these flatbreads. Thank you!!❤
Just made the lavash with chilli flakes, a little more salt and garlic on top. So yum and so easy!
That first superfast flatbread we call 'Dosa' ! We make dosa with almost anything including all purpose flour or wholewheat!
Awesome! Thanks for that info!
What would happen if I use self rising flour?
This video is so helpful and entertaining! I love your style, you're killing it with this channel!
Thank you Vanessa, I appreciate the awesome comment. You rock!
Great recipe and presentation 👍🌝
Thank you
Thanks a lot to you as well for being here!🙂
I've been looking for flat bread for homemade kebabs etc. Ty
Thanks for the wonderful recipes 🙏🥰
Omg!! I just made your tortilla wraps are incredible!!! Best recipe!!! Hands down!! Thank you!!!
Also, I use them for my son’s lunchbox wraps.
Awesome...this is the video I was looking for I never knew I needed... thank you.
I did paratha like thing yesterday for family lunch and it was amazing. You can put some spice of your choice on that butter layer and you will definetely dont ruin anything 👍
Thank YOU so Much for sharing WOW
Thanks for watching!
Parathas are the best! Even had them from Tim in real life. They are great!!!
great recipes, you've changed my breakfast gameplan forever! Thank you!
They all look wonderful! I'll be trying these these recipes soon for sure!
Easiest flat bread? Equal parts yogurt and self raising flour and that's it. Need till smooth and cook. Want it for dessert? Use vanilla yogurt taste awesome.
amazing and so easy...thank you!
Can't wait to try all 4 🐸✌️
They look amazing, do you have a best recipe for GF flat breads, for people with celiac disease. Thank you 😊
That kitchen looks so spotless!
All look delicious. Definitely gonna give them all a try! Would they be good to meal prep if I made a big batch? How long do you think they would keep for?
Definitely! A few months in the freezer for sure
Looks delicious!
Question, can the time for the dough to rest be less then 30 minutes? Will it be okay to just let it rest for only 15 or 20 minutes?
You definitely could, the key is to have an optimal temperature (27°C) for the dough and larger amount of yeast (for example 14 gr instead of 7gr). But with flatbread it's less of an important factor to rise, because it's...well... "Flat" bread hehe.
Oh my god! You actually replied thank you for the answer you just gained a new subscriber
Happy I could help and welcome to the community! 😁
Great stuff. What types of flour can you use?
Excited to get cooking! Will make some today to wrap up my Thanksgiving leftovers! Thank you!
These are brilliant. My paratha came out a treat. Next step im going to spread spiced soft potato between one and another, roll them out and fry. Tylical asian recipe. 😊
Oooh I'm intrigued! Feel free to share the recipe with me.
Oh yum! That sounds amazing!
Nice recipes and presentation, Tim! - gonna try the Paratha as a marriage to my butter chicken this weekend!
Great video I love flatbread🎉 I'm doing the emergency one right now thanks
Fantastic! SO simple 🎉
GOOD PRESENTATION INFO WE HAVE WANTED AND AGAIN WELL ORGANIZED AND TO THE POINT WILL USE YOUR ILLUSTRATIONS COMPLIMENTS
NICE! THANKS. 😁
Thank you so much for the recipe!
Super recipes, just what I was looking for: thank you! 😃👏🏻👍🏼
I am so excited to find your recipes!! I have been looking for flatbread!! Thank you!!
You are so welcome! Happy you liked the recipes and stay tuned for more. It's a series and will be adding videos weekly.
These are great thank you.
I don't put butter in the pan while cooking the paratha. Use a cast iron tava 😅. Put paratha on wait till you see the little bubbles flip wait 10ish seconds then add ghee or butter. Makes a huge difference to the end result.
So excited to try each of these.
Let me know how they turn out!
@@Timiscooking
The fastest one turned out as thick as pancakes, but I think that's because I used self rising flour by mistake or my measurements were off. Plus I used a teaspoon of salt instead of half of one.
I will save the best for last as I need more practice in general. Paratha, I'm coming for you!
Played the video but wasn't taking note only to realize the bonus flatbread recipe was over as quick as it started 😅😅😅 i can't cook to save my life but that's the easiest recipe ever 😊 thanks! (Now to continue the rest of the video 😅😅)
Yumm!! So now I’m curious how to make the dips ^^
Good one, I have few in store that will also make the channel, stay tuned!
Thanks very much for this. Need to add the 36g of butter to the list of ingredients for the Paratha.
This is very useful, many thanks.
I love u bro.. My first try making Roti.. Thank you so much👍🏻✌🏻
I always ate my shashlik in southern Russia with lavash. So good.
GREAT THANK YOU
really good recipes! thank you
Delicious. Thanks
Yep, fresh bread without anything else, straight into the belly. That's how I do it. I have a focaccia dough doing its thing in the bowl right now. In 24 hours the whole thing will be gone, just tear and eat, mostly by me.. I foresee a similar end to any flat bread I might make. 😄 Thanks!
Love the *PRATHA* ... FOR SURE I'LL MAKE IT.❤❤❤❤
THANKS FOR THE RECIPE AND THE INSTRUCTIONS HOW TO MAKE IT....
Thanks Surya! I'll be posting a Tikka Masala recipe video next week and many more that will go great with the Paratha. Thanks for the support, you rock!
Very very inspiring, thank you 🙏🏼
Thank you for being here! 🤗
These are awesome. Thanks!
Do I hear a hint of Dutch?
Great video! Absolutely love your energy and your ability to convey your message! I cannot wait to try and make these this weekend! All of these look fantastic! Quick question..... If you make a lot of them at once, is there any way to store them for longer keeping, whether it's in the fridge or in the freezer? If so, how would I go about packaging them to put them in the freezer or in the fridge and about how long do you think they would keep?
Thanks for the amazing comment! I believe they would be good for up to 3 months, so go ahead and make them in batches I would say! Enjoy. :)
@@Timiscooking you are more than welcome! And thank you so much I really appreciate you responding back! I was hoping they would do well, but I wasn't sure.
I'm going to do this tonight 😊 Thanks
Tremendous work. I'll try to make lavash soon. 🙏
I'm from India and my favourite flatbreads are tandoori roti and chapati. I live in Newcastle, UK and make them at least once every week.
Thanks for the video. 🙏
Keep it up!
it is great, thank you
Def gonna use this! Can't wait to see more videos! Subscribed!
Thanks for the sub!
Thanks mate, good vid.
Glad you enjoyed it!
This is amazing. I wonder if you can do this with wholemeal flour?
Yes you can! :)
That was great. I subscribed because man, you deserve it. There are so many tortilla/flatbread videos out there, but yours is exceptionally good.
Thanks a lot! That means a lot to me.
Ive always seen a press used for tortillas, is that specifically for masa tortillas? Breads look amazing!
Could you please make it like a video on how to make a sandwich wraps? I’m talking about the thin spinach and sun dried tomato wraps that they use in Publix to make their sandwich wraps.
Good one!
We don’t eat wheat so I substitute cassava or almond flours when needed. Would these recipes work with either of those? Would I need to add baking powder?
I loved your video! You have a great personality, sense of humor and were enjoyable to watch 😊 You also kept it short and informative. Thank you! I subscribed.
Thank you!!
Looks delicious!
Thanks a lot Ertzor, go try them out!😁
As far as recipes id like to see you make:
Whatever you find delicious with these 😊😉
Alright! I will think about it, thank you!!