FYI, for those of us in the US/Canada, "strong white flour" = bread flour, according to google :) But I prefer "strong white flour" now. Sounds badass.
Hi there, I'm Italian and I think this tip might be useful: - dry ingredients together (so in this case 2 flours combined) - then mix warm water with yeast and add a pinch of sugar (you'll activate the yeast and it will work better; never add yeast and salt because the salt "ruin the raising purpose" of the yeast - I don't know if I made myself clear :D ). - when the water starts to have bubbles on the surface, add it to the dry ingredients - then you work your dough until is nice and silky and it's ready to receive the salt (usually about 10/15 min - this will activate the gluten and it will be crispier and lighter when you'll cook it). - then, you add the olive oil, you place it back in the pan/mixing ball and you cover with a kitchen towel (or plastic film). If you have a microwave, put the ball in there, with the microwave switch off (you want to keep the dough warm). A cabinet, or the oven switch off will work perfectly as well. Keep the dough there for at least 2h, then if you have time, rework the dough for 5 min and put it back in the warm space you chose and let it rest for another 2h; then it's ready for you to cook. Give this a go, and let me know if you liked it :) Ciao :)
I used this recipe and it turned out so well! I tried it with just two cups of all purpose flour and then again with a cup of all purpose flour and a cup of bread flour. They both worked super well and taste delicious!
I just made some of these for lunch and they were incredible! I don't think I've ever had a packaged bread that comes close. Thank you for sharing the recipe and making breads less scary :)
I just made this--my first time ever making any kind of bread--and it turned out so great!!! I cut the whole recipe in half (it's a lot of flour to take a gamble on, ya know?) and I only used all-purpose flour, and I was really worried while kneading the dough initially because it was definitely not smooth the way it looks in the video. But it really turned out well, and I encourage others not to be deterred even if you're nervous. :)
I just tried them tonight! turn out very very very good!! everytime I tried to make some tortillas it's was very tough but this recipe is perfect! :D thanks you!!
Just finished making oat milk & flat bread! Oat milk yum, my breads not as fluffy as your but for a first go it looks ok but taste great dunked into hummus....... yum yum
Interesting video. I noticed that there was no sweetener to activate the yeast. This is the first time I have encountered this in a bread recipe. Every other bread including challah, pizza dough, and pita breads that I have made requires sugar or honey (that later of which you probably wouldn't use) to activate the yeast. I have recipes for other flat breads and all have included some sugar to activate the yeast.
In my country, yeast is rarely added directly to the flour mixture. It is first dissolved in warm water with a tsp/tbsp of sugar. If you leave it chill like this for a couple of minutes, it will sit on the surface of the water as a really thick bubbly foam. Then the whole mixture is added to the other ingredients.
Yeast is just a specific kind of bacteria, and it doesn't need anything to be "activated" (or rather eat, "shit" and reproduce) other than food and warmth. The kind of food they need is some sort of carbohydrate. The smaller and simpler these molecules of carbohydrates are, the easier they can process it and reproduce, so sugar is easier to precess than the more complex carbohydrates in flour. But even in optimal conditions, reproducing takes at least 20 minutes (depending on the kind of bacteria). So if you don't proof your dough for longer than half an hour or so, it really doesn't make much of a difference. What we really want from these bacteria is for them to process the carbohydrates and turn them into CO2, which is what these bubbles of "air" are filled with and what makes the dough so fluffy. But it ultimately doesn't matter whether they turn regular flour or sugar into CO2. btw, the dissolving the yeast in water doesnt work with dry yeast like Immy is doing here. Here in Germany, both dry and moist (?) yeast are available, but if you have dry, don't even try dissolving it, is doesn't work.
Hi Immy! Do you have any advice on where to find low waste flour in the UK the best I can think of is just in paper bags... also what kind of yeast did you use? thank you for this recipe they look badassssssss
Hi ! I'm sorry, but I don't really understand what you mean by "Plain White" and "Strong White" flour. I live in Belgium, and I'm not sure what I should look for in the store. Thank you !
haha I've never had this problem because I always make them for a meal with friends so we eat them there and then. They are always best that way - I would recommend keeping the dough in the fridge and making them as and when you need them rather than storing or cook and freeze!
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
FYI, for those of us in the US/Canada, "strong white flour" = bread flour, according to google :) But I prefer "strong white flour" now. Sounds badass.
Thanks!
Hi there, I'm Italian and I think this tip might be useful:
- dry ingredients together (so in this case 2 flours combined)
- then mix warm water with yeast and add a pinch of sugar (you'll activate the yeast and it will work better; never add yeast and salt because the salt "ruin the raising purpose" of the yeast - I don't know if I made myself clear :D ).
- when the water starts to have bubbles on the surface, add it to the dry ingredients
- then you work your dough until is nice and silky and it's ready to receive the salt (usually about 10/15 min - this will activate the gluten and it will be crispier and lighter when you'll cook it).
- then, you add the olive oil, you place it back in the pan/mixing ball and you cover with a kitchen towel (or plastic film).
If you have a microwave, put the ball in there, with the microwave switch off (you want to keep the dough warm). A cabinet, or the oven switch off will work perfectly as well. Keep the dough there for at least 2h, then if you have time, rework the dough for 5 min and put it back in the warm space you chose and let it rest for another 2h; then it's ready for you to cook.
Give this a go, and let me know if you liked it :)
Ciao :)
NiCoLe77A so nice of you to share this with us! Thank you
Bro it's a flatbread..
Ayy Lmao why would you call her bro?
I used this recipe and it turned out so well! I tried it with just two cups of all purpose flour and then again with a cup of all purpose flour and a cup of bread flour. They both worked super well and taste delicious!
I just made some of these for lunch and they were incredible! I don't think I've ever had a packaged bread that comes close. Thank you for sharing the recipe and making breads less scary :)
Lovely! A tip for trying this with a twist: add a little plain yogurt with the water to make them slightly tangy.
I'm so happy you didn't forget to share this recipe with us:)
Thank you, you're great
Finally got round to making these - they were incredible!! Thanks so much for the recipe :)
I just tried this.... I'm dying of happiness!! Amazing!!
I love your videos SO MUCH❤ You have one of the most beautyfull voices and are deffinently one of my favorit youtubers and one of my biggest idols❤😘
These are gorgeous and so easy to make! Would definitely recommend.
I made this and your hummus recipe and they were both amazing (especially together)!!!! Ten stars and thank you!
I just made this--my first time ever making any kind of bread--and it turned out so great!!! I cut the whole recipe in half (it's a lot of flour to take a gamble on, ya know?) and I only used all-purpose flour, and I was really worried while kneading the dough initially because it was definitely not smooth the way it looks in the video. But it really turned out well, and I encourage others not to be deterred even if you're nervous. :)
LOVE THAT YOU PUT YOUR YUMMY DELICIOUS RECIPE UNDERNEATH SO WE CAN HAVE THEM FOR LATER THANK YOU SO MUCH FOR PEOPLE LIKE ME WHO CANNOT COOK THANK YOU
I just tried them tonight! turn out very very very good!! everytime I tried to make some tortillas it's was very tough but this recipe is perfect! :D thanks you!!
I was so excited to finally find a recipe of a bread like this that I already made it and it tasted amazing!!! Thank you so much 🍞
Hiya, love this recipe. Bread came out perfect. I really enjoy listening to your videos. I can't believe how good the bread tasted. Thanks 😇
Yum!!! Thank you for this lovely recipe!
These are so delicious!! Had them with a curry yesterday :)
Just finished making oat milk & flat bread! Oat milk yum, my breads not as fluffy as your but for a first go it looks ok but taste great dunked into hummus....... yum yum
i really need to try this!! and i really like your videos and the topics you are talking about!!❤
It looks very easy and simple thanks for sharing your recipe
Interesting video. I noticed that there was no sweetener to activate the yeast. This is the first time I have encountered this in a bread recipe. Every other bread including challah, pizza dough, and pita breads that I have made requires sugar or honey (that later of which you probably wouldn't use) to activate the yeast. I have recipes for other flat breads and all have included some sugar to activate the yeast.
Interesting - I've never heard of using anything sweet to activate the yeast. Works great without.
In my country, yeast is rarely added directly to the flour mixture. It is first dissolved in warm water with a tsp/tbsp of sugar. If you leave it chill like this for a couple of minutes, it will sit on the surface of the water as a really thick bubbly foam. Then the whole mixture is added to the other ingredients.
That's how I do it.
Yeast is just a specific kind of bacteria, and it doesn't need anything to be "activated" (or rather eat, "shit" and reproduce) other than food and warmth. The kind of food they need is some sort of carbohydrate. The smaller and simpler these molecules of carbohydrates are, the easier they can process it and reproduce, so sugar is easier to precess than the more complex carbohydrates in flour. But even in optimal conditions, reproducing takes at least 20 minutes (depending on the kind of bacteria). So if you don't proof your dough for longer than half an hour or so, it really doesn't make much of a difference. What we really want from these bacteria is for them to process the carbohydrates and turn them into CO2, which is what these bubbles of "air" are filled with and what makes the dough so fluffy. But it ultimately doesn't matter whether they turn regular flour or sugar into CO2.
btw, the dissolving the yeast in water doesnt work with dry yeast like Immy is doing here. Here in Germany, both dry and moist (?) yeast are available, but if you have dry, don't even try dissolving it, is doesn't work.
Definitely going to try this.
Deffo going to make these. Thanks for sharing!
I've used this recipe for years and it's delicious :P
Thank you for sharing this recipe! I can't wait to try this 😊
HOPE YOU MAKE MORE RECIPES VIDEO'S THANK YOU
Will defo be giving this a try! What do you normally eat with it? (Love your videos.)
Hi can’t wait to try this recipe out! What type of container do you store your flat bread in and about how long do they keep for?
Hi Immy! Do you have any advice on where to find low waste flour in the UK the best I can think of is just in paper bags... also what kind of yeast did you use? thank you for this recipe they look badassssssss
OoOOoOoH~ Looks good! ♥️
love your videos. also can you link the songs/instrumentals that you use in your videos or a playlist video 😊
Hi ! I'm sorry, but I don't really understand what you mean by "Plain White" and "Strong White" flour. I live in Belgium, and I'm not sure what I should look for in the store. Thank you !
I'm gonna have a good dinner tonight! Thank u!!
Hello, sorry totaly off subject what brand b12 do you take there are so many out there its confusing, love your videos big thumbs up, Paul
Do you have a pita bread recipe?
I'm so interested in doing this, but what kind of yeast is it? fresh, dry, beer... yeast?
Do i have to use two kinds of flour?
Marleene Ristjan it's usually fast acting dry yeast for this sort of thing
What is ml to cups and grams to cups cus i dont have the things to measure that..
I hope you can share your videos on Facebook so that even more people can watch your videos.
And it's actually even better if you put some chopped olives into the dough ;)
hey! I'm french, I didn't understand the diffrence between "plain flour" and "strong white flour", can you help me? :)
Plain flou : farine ordinaire, strong white flou = farine de "force" c'est à dire avec un fort taux de gluten pour l'élasticité. :)
@@Maillesmaillesmailles merci beaucoup! 😄
Would this work with wholegrain flour?
Thank you.. btw i am a big fan😋😋😋
will this work with all purpose gluten free flour?
It will with all purpose not sure about gluten free but you may as well try !
Yummy ❤❤❤
Yummy 😋
Recipe look delicious.
Where can you buy yeast from out of packaging?
This is the only thing I can't find without - you can leave it out if you don't mind a very flat flatbread 😂
Hmmm I wonder if a bakery might sell me some fresh yeast - I will definitely make this recipe :)
I'm not sure about 100% zero waste but you can buy it in a cardboard cylinder usually though most of the time it has a plastic cap
WHAT IS STRONG FLOUR???????
❤️
You are gorgeous!!!
How long can I store it? ☺
haha I've never had this problem because I always make them for a meal with friends so we eat them there and then. They are always best that way - I would recommend keeping the dough in the fridge and making them as and when you need them rather than storing or cook and freeze!
Sustainably Vegan thank you 🌈🌈
I will definitely try it :) and I think there is no yeast on your recipe
Hello. I’m just simply wondering Why your voice got lower after the “ditching the term zero waste” video?
💚Wholesome lovely clean channel.💚