*would this work if you added a bit of sweet potato flour to it as well?...perhaps a touch of smoked paprika or other pepper...perhaps a bit (or technically a smidgen) of maple syrup to feed the yeasty bits?)*
Lebanese guy chiming in, this is a great take on our bread. It's more doughy, almost like a na'an, which is great for a multitude of recipes. This is perfect for gyros or hummous. If you really want to be Lebanese, spread some labne on this and put slices of english cucumbers or green olives and olive oil on this. Another great way to enjoy this is with ackawi cheese and a super sweet watermelon.
Labane, olives, zaatar and olive oil is how we eat this kind of bread in Israel too :) Jews, Druze, and Lebanese are cultural cousins. Hope to visit Lebanon one day
depends which jews you are talking about. As it's a religion, they differ a lot. Ashkenazi jews don't have this culture, Ethiopian are close and mizrachi jews are close as well. But I def agree that in israel you eat that, mainly because when israel was created, they needed to create a culture to go along with it, so a lot of food traditions were imported from Palestine, Lebanon, Syria, Egypt etc.
Daniel Habibian Yes, and the Israelites took the best meals from all of their neighbors, added with the local meals where they came from, and now, as a tourist there, you can eat the whole world there in one week. I‘m still drooling when I remember Haifa...
Being from a Lebanese coastal city, I won't argue with your method, John. Thank you for this recipe and for the terrific humour (That's how we spell it in Oz). I must try it as soon as I finish the mountain of Lebanese pita bread I have in the fridge!
I made this today and my husband, mysteriously, kept finding "chores" to do in the kitchen every time a piece of bread was done :D He later told me it was the best bread he'd ever had, and I've made all kinds of recipes over the years. I told him the story about the "other mountain" and we had a good laugh. A good laugh and some great bread made for a wonderful evening, so thank you, chef!
I've just finished eating this with my dinner. Quite literally the best flat bread I've tasted. Thanks for the recipe! I'll be making this every week, so easy!!!
This is called marqouq (مرقوق), which literally means "thinned out". Great take on it chef john, its almost exactly how we make it on the lebanese mountains! Edit: The actual difference is that we don't use that much yeast and oftentimes olive oil is omitted, but your way makes for a more doughy bread!
Funny you say that because I'm from another Lebanese mountain and we call this Saj bread. It too, is very thin but spans out to a diameter of about 20 inches.
our mom made this by using a wooden paddle that she used to place in the broiler for a few seconds on each side and it was out of this world delicious. Lebanese mom cooked everything from scratch! We used to use this bread instead of utensils to scoop food up or pinch off other prepared Lebanese foods
John, I want to thank you for all of your videos. I hope you never stop making them. You got me into the kitchen again after a very long depression. I have made tons of bread and pizza and beautiful recipes from your channel over the last year. It just means a lot to me. And the 10th was my birthday, so i think I have to make this bread!!!
i hope you are fine now krazyglue, I felt your words, Depressions have some underelying issue, feel absolutely free to think I am indoctrinated, it is fine sister :) but the only cure is connecting to God, if you doubt his existence, just say "My creator please guide me to your path, amin" you say it with sincerity (intention to follow it regardless of the answer) and invoke the Creator alone, you will be answered in many ways, vivid dream, daily "coincidences", compelling urge to search a particular faith, etc.. depression is not fun at all..if it is not due to clear cause or even if it were but prolonged , that whatever cause, maybe just the trigger of underlying major cause, in such a case it could be this: blind " And whoever turns away from My remembrance - indeed, he will have a depressed life, and We will gather him on the Day of Resurrection blind.” and then " He will say, "My Lord, why have you raised me blind while I was [once] seeing?" God will say, "Thus did Our signs come to you, and you forgot them; and thus this Day will you be forgotten."(Quran 20, from 124 to 126) people will tell you "have fun, take a hobby , be positive " but these are band aids not real solution, just do that little prayer and see ... you will be in tears of joy. PS: to pray sincerly is to plan to accept the answer regardless of media lies, "what my family and friends says if I change faith etc" just wanting to connect to your creator. you won't lose anything, just few minutes of sincere prayer and you can verify if the faith is a lie or not, it can't be easier than that!! I try to keep it short, but if you are interested ask and I will give more argument and reasoning .. May God grant you love, mercy, guidance and me and all . Amin
Normally I don't miss eating wheat flour because I was so sick for many years until I went gluten free. But I love watching Chef Johns videos making breads. It's really nice watching a man cook at home in the kitchen. I can imagine his children, nieces or nephews watching him cook. This inspires me to find a flat bread made out of potato flour, rice flour, oat flour, and/or garbanzo flour. In the winter I want more than a large Ronaine leaf. I guess technically, grape leaves and cooked cabbage leaves are a good wrap, but are not very practical finger foods. Also, I'm interested in using natural home made yeast such as sour dough starter. I wonder if that's more like how they did it on the mountain.
I made this today (27 March 2019), and the bread is fantastic! It's chewy, and the taste is out of this world. Because the dough was refrigerated overnight, I ate mine for breakfast, with butter and cinnamon/clove sugar, or Nutella and banana. My yield was 6. Five Stars! EDIT: I didn't go high heat. I have smoke alarms. I used medium heat, 10 inch cast iron skillet, and the flatbread browned up nicely. The first one I put in the skillet took a couple minutes to bubble and brown, instead of 45 seconds. Big deal. The rest took no longer than a minute. Regarding steaming, I put my cooked flatbread on a towel, and covered it with a towel. As I added cooked ones, I'd put one on top, the next on the bottom, the next in the middle . . . so they could steam each other. I waited 10 minutes after adding the last one and covering them all back up.
@Food Wishes I made this bread for my husband who loves Naan with his curry and he is in love. We tried using the dough right away and we tried leaving a batch in the fridge for two days. The batch refrigerated for two days was easier to work and had much more flavour, but both tasted good. We also found that after cooking them if you eat them right away they remain pliable, but if you leave them for about ten minutes they go crisp like poppadoms which I really enjoyed. So thank you very much for this fantastic recipe :)
I am lebanese and was VERY excited to see this. May I add: the break u are attempting to make is called MAR’OOK or SAJ. Say is being the dome shaped metal you slap the bread on. u must use the pillow (it’s called KARA)...otherwise the stretched thinned dough will shrink to a smaller thicker one (the one in the video) now that exact bread is called BA’AH. This bread is now commercialized and mass produced. My grandmother used to make it. And recipe wise: NO yeast NO sugar NO resting needed. To flower the dough, use corn flour :) There, I hope u can make my recipe. I am contemplating making it at home Thanks again. I LOVED your video. And bye, the recipe is the same on all mountains. Lol
very nice chef , that's the right one. (I'm lebanese) Traditionally we used a healthier option than the white flour, a mix of corn flour and whole grain flour. but nowadays everyone uses white flour.
Naji abou moussa try the indian roti flour, I think it’s already mixed and it fluffs up like balloons on a birthday party. If you add some oat it becomes even more „elastic„
I have only just discovered this chef and he is too wonderful for words! Many thanks for your humour, enthusiasm and skill. Simply wonderful to watch and I have learnt so much!
Made these about 30 minutes ago (after doing the overnight rest in the fridge). Wife gave them a 9.5 out of 10 and said probably the best thing i've made. Thanks Chef John!
I have OCD and sometimes I have trouble falling asleep at night (I know, I'm a 17 year old who's afraid of the dark I'm weird) but watching a food wishes video really calms me down. Now I feel a lot better. Thanks chef John!
I've made this resipe several times. Love the flavor and the texture. They're really good with a thin sliced deli ham and provolone cheese, lettuce, tomato, very thinly sliced purple onion and just a few drops of vinegar & oil, salt, pepper and a sprinkle of oregano. So, so delicious. For dessert, drizzled honey on one, rolled it up tight and it was perfection. Mine lasted several days too. Longer than most wraps anyway. I had them eaten before they even came close to getting stale. I love that they kept their subtle texture from day 1 to day 4. They're a perfect wrap.👍🏼
@@rhythmaddict808 A year later and they're still the best wrap I've ever eaten or even made and there for a while, I tried several different recipes. Chef John's are the best.👍🏼 Aloha to you💖 I wish I had your weather right now😆 It's downright cold here upper 30's w/rain that's gonna change to snow soon.😕 Enjoy your mountain bread😋
The bowl trick is genius! My husband is from Jordan and this bread is pretty much all we eat. I've seen countless videos with the bread pillow and cooking the bread on a domed saj (imagine an upside down wok) and was never able to get the thinness needed with a rolling pin. I can't wait to try this recipe. You should look into cooking the Jordanian national dish Mansaf. We make it with chicken instead of lamb. I would love to see how you make it.
Oh my gosh, these are so easy---I wish I had found this earlier. I made slightly larger dough balls to stretch (about six instead of eight). After frying I brushed a tiny amount of olive oil on them. Soooooo gooooood. Thanks, John--I'm a fan!
I made these yesterday and they were awesome! Thanks, Chef John. Although the first few broke when trying to stretch them over a bowl, I got the hang of it and the rest turned out great. They were excellent with the American Gyro meat from Chef John's other recipe.
i've been making flatbread at home that's sort of similar to this that was based on a pita recipe I found. uses milk in the dough. but comes out thinner like this than most pita's ive bought from the store. one thing I have discovered I LOVE to do when making flatbreads like this is to mix in some thyme with the dough. really brings it to another level of flavors and aroma. a little cumin is nice too, and a little turmeric to make them all bright yellow and exotic is fun.
Yum! I may try this & sneak in about 50% fresh-ground whole grain flour. It's the overnight rest that brings out the flavor of breads. Thank you - I love the way you teach!
this is actually called saj bread, we use it for making saj manakish mostly(the saj is the grill he was talking about, its basically an inverted wok), but you can use it for making anything really , my mom likes to make pizzas with it actually, Great work chef john!
...and he's back with another one! love the way you do these videos. the camera angles, right to the point, lil jokes here and there, always on point! my favorite youtuber so far. thanks Chef John
Best bread ever. Reminded me of my lebanon travels. Works wonders with goat cheese, real tomatoes, spring onions and a bit of olive oil.... Thank you for this.
Guys just give him a break, this bread is called Naan in India, Lavash in Turkey, some call it Ftayer in Tunisia, Marqouq in Lebanon but in the US it's Lebanese other mountain bread. Deal with it !
Oussama Hajji interesting.I never knew that indian naan is derived from this recipe. Thanx for the info. I will check more info on this. Greetings from India.
2 Excellent Toppings for this Bread (very traditional): 1) Sauteed Onions with Olive Oil, Sumac and shredded roasted chicken (a.k.a Musakhan). 2) Olive Oil + Zataar (mixed to make a thin sauce) spread on the Top (a.k.a. Man'usheh) Always an Excellent Job Chef .. :)
I made a nice stack today. And OMG!! THEY WERE SO SO GOOD. These are officially my flour tortillas! And I’m Mexican. Lol. Amazing flavor and texture, along with the softness. Thank you so much for this recipe!
Winer! Great recipe, Chef! I stretched mine over the bowl but added a clean tea-towel on top. This gave the dough a bit of something to hang on to. I then picked the tea-towel up and used it like a Lebanese mountain Bread Pillow; it gave it a good stick to the pan and prevented it shrinking too much. Oh, I used an upside down wok. Worked well but It wasn't quite as hot as your pan. Thanks again, Chef.
when it's in the pan and almost finished - when those small bubbles start to appear after the first slip, instead of pressing it with the spatula, take it out with your tongs and place it directly over the stove flames for 5-10 seconds. you'll be amazed about what happens ;)
Kain Yusanagi the absence of the gas stove in most kitchens is saddening to me culinarily but from the logistics of it you're less likely to have some idiot burn down his entire neighborhood just because he doesn't know how to make a freaking box of instant pancakes.
So last year, 2018, PBS had a series about Lebanese cooking with Julie Tabouli. And at the beginning she shows her mom with an outdoor oven and a big domed pillow, making thIs bread. And I recognized it now, because Chef John said that's how they make it there. Now it makes sense, and he found a way for us to imitate that!
Even when the recipe is for something I don't have much interest in, by the end, it becomes a top priority on my list of things to try making because you make it look so good.
Hmmmm, this was a life changing recipe for me... Omg I've only eaten bread like this from 2 restaurants in my life... This bread is better than what both those restaurants made. I've been making this now, for a few weeks.. When I don't have much time, I add the flour and salt etc to the sponge and knead, then let prove for 4 hrs at room temp... I use slightly (10/20grammes) less flour in the mix... But perhaps a little more than you do, on the final roll/bowl stretch... This is the most delicious bread I've ever tasted, and I'm a huge fan of all breads. Anyway, thanks !! As a side note, this bread can be made so easily, and with stored long shelf life ingredients, over an open fire if necessary... It's a great recipe for preppers, and the outdoors community.... Best wishes from the UK.. And thank you !!
Thx Chef John for this recipe made 2 lots of it, used straight away and the other the next day. I must say the difference is much better the next day, much better and better to work with. Oh and I just used normal cheap $1 kg plain flour, and I also recommend to give an hour min to really get the yeast humming.
Thank you for the recipe, Chef John. I got a recipe for this from a forum, I didn't realise it was lebanese mountain bread. I haven't been stretching it out, either. I definitely will next time! I like adding spices to the dough as well so I can eat it 'raw' or dip it.
Awesome video! My mothers side of the family is from Beirut, and unfortunately when my grandmother passed, so did most of the Lebanese recipes, but I'm building it back up
Thanks, Chef John ... after playing with a lot of different flat bread styles from all over the world, this is my current favorite, and i've lately been making it at least once a week ... I store them 8 per one gal freezer bag, where they can keep for a week or two in the fridge - 15 sec in microwave. In my household they get used for gyro/breakfast wraps, tear n scoop style table bread (similar to naan), and they work well with sausage n peppers too. Heck you can even press one into small pan of seasoned beaten eggs, invert it onto a plate when set, garnish and roll it up, ajd you have decent close cousin to chinese jian bing. My only change to the recipe is I HIGHLY prefer the flavor, texture and aroma of using thinned soured dairy (read: diluted plain yogurt, drained yogurt whey, or buttermilk) instead of water.
He actually has a much less variable voice on some early videos that are out there. I usually turn volume way down. The recipe is great and I agree with him about pita and wraps!
I hate it as well. It is sooo annoying. But he has good recipes. I hope he stops it. It is like scratching a chalk board to me. I don’t know who told him this was attractive in any way.
In my opinion this is the best bread for any gyros, kebab or whatever meat you can roll in. It kick any naan, pita or tortilla asses. It has the best thickness, softness ratio, in all the flat bread game.
It's the only, only reason I cannot watch his videos anymore. I've made through about 3 in 2 weeks and it's about as difficult to listen to as vocal fry. I know it's a ton of work to make these videos and he is very talented, but I have to move on.
That repetetive melody makes me want to hurt myself. This will be the first and last video I watch with this dude. Shame on what seems to be good content.
This is Roti. Something that People of India, Pakistan, Iran, Afghanistan, Central Asia and some parts of Middle East eat with curry. we make curries. Meat, vegetables and chicken socked in soap and curry. This Roti ( and million other forms of the same) is used to eat those curries instead of a spoon or a fork. You made it very nicely. one more thing, That pillow is also used in all of these counties for putting the bread into the grill or a big burner . its so nice to find out that people of Lebanon also follow the same method.
Tried this immediately, even though I was a bit scared of the thinning out part. But I'd say I nailed it on the first try! It didn't turn out just as stretchy as yours, but still very tasty. All thanks to your amazingly detailed recipe, thank you, Chef John!
I live in the valley between the two mountains, and you are both correct! Thanks, as always...really enjoy your video's and your candor. Keep up the good work, will try to make flatbread soon.
Chef John you are my favorite chef on Utube. That said I must tell you this story of woe. I tried this recipe, it was delicious. I made some for my friends at work they come from India. They firmly told me it was Naan then they ate some and saidit was just like India. That said thanks for the recipe for naan.
Very badic, easy and informative. In the "know" qualifications: generally the basic base for bread dough is just as you have shown but now actual amounts; 1 cup warm water, 1 teaspoon dry yeast, 1 teaspoon sugar (more for desired sweetness) 1 teaspoon table salt (himilayan salt use less), 1 tablespoon oil/butter and then flour to suit your desired bread texture. For a more healthy bread, add 1or2 eggs, use 1/2 bread flour and 1/2 mixed crushed grains, and increase the olive oil to 2-3 tablespoon depending on how soft you desire the bread to be.
I loved how you just made it into a BLT, lol. Took such an authentic food recipe, said you don't have to use ethic food with it, then go right to BLT, lol. I will have to try this recipe someday. Take Care, With Love Through God and Jesus and The Holy Ghost, I'm surprise that when you stretched it, it didn't rip; probably the overnight resting, huh? :P
Great take on Markouk!!Try to use or mix in whole wheat... maybe cut down or better without the yeast... use the back of a unpainted cast metal wok... flame it on very high heat on like an outdoor stove.. the wok will allow you to simulate the rounded Markouk oven and keep your bread stretched and thin... Oh btw, try it with grilled halloumi, bacon and mayonnaise! keep up the good work chef John.
Wow. Surpised you know about this. We call it " Khebez Markouk" which means very thin bread. Its usually VERY thin, and see through bread after cooking as well. Women usually stretch it with their hands. And they are usually much bigger than these. We place it using the pillow on a round hot upside down black plate we call "Saj" which has very high fire beneath it. Which takes as you said only few seconds to cook. Soo delicious!!! And very traditional. Well done chef John.
I was half hoping there'd be some bizarre and obscure ingredient or unfinished meal in there from a food wishes idea he was experimenting with around this time but was left entirely unexplained.
Very entertaining voice. I can make all types of bread,ive been baking for as long as I can remember, but i still watched this .just forvthe voice. I didn't learn anything.but i loved it. It confirmed what I already know.
Come on John. You must not have had a fresh New Mexican Flour tortilla. It is very similar to this bread. I love em both. But I get your point about dry flour tortilla wraps. These will make great pizzas too.
I love the way you talk and your witty humour. Aces! And what a great recipe for a flatbread, I will be adding to this to things I would like to try making. Oh and yes, totally agree, the wraps are so tasteless and often feel like one is biting through a thinned out cardboard!
Check out the recipe: www.allrecipes.com/Recipe/259099/Lebanese-Mountain-Bread/
Can I use a tortilla press?
Can I use a small, about 9" diameter, Forman grill with the top down instead of a cast iron pan?
*that looks right tasty...will defiantly have to give that one a go at some point*
*would this work if you added a bit of sweet potato flour to it as well?...perhaps a touch of smoked paprika or other pepper...perhaps a bit (or technically a smidgen) of maple syrup to feed the yeasty bits?)*
Making mine tomorrow :D Think you need a bowl to cook it and then put it in the oven on the rack :D to brown it well :D
"This is how they do it on the other mountain" LOL god bless you chef John
Hey Our Mountain's better than Your Mountain... innit !
Samira Ahmed look for how to make baklava from scratch
made me chuckle too :))
That one kills me 😂😂😂
@Man Of The Dark Aka Darkman if so, it's not thinking of you dude
Lebanese guy chiming in, this is a great take on our bread. It's more doughy, almost like a na'an, which is great for a multitude of recipes. This is perfect for gyros or hummous. If you really want to be Lebanese, spread some labne on this and put slices of english cucumbers or green olives and olive oil on this. Another great way to enjoy this is with ackawi cheese and a super sweet watermelon.
Labane, olives, zaatar and olive oil is how we eat this kind of bread in Israel too :) Jews, Druze, and Lebanese are cultural cousins. Hope to visit Lebanon one day
depends which jews you are talking about. As it's a religion, they differ a lot. Ashkenazi jews don't have this culture, Ethiopian are close and mizrachi jews are close as well.
But I def agree that in israel you eat that, mainly because when israel was created, they needed to create a culture to go along with it, so a lot of food traditions were imported from Palestine, Lebanon, Syria, Egypt etc.
Daniel Habibian Yes, and the Israelites took the best meals from all of their neighbors, added with the local meals where they came from, and now, as a tourist there, you can eat the whole world there in one week. I‘m still drooling when I remember Haifa...
You just transported me to my fave restaurant in Doha!
interestingyoutubechannel cultural cousins ? More like Israelis are cultural thieves
Being from a Lebanese coastal city, I won't argue with your method, John. Thank you for this recipe and for the terrific humour (That's how we spell it in Oz). I must try it as soon as I finish the mountain of Lebanese pita bread I have in the fridge!
Both my dough pillows are at the cleaners right now, might have to go to the other mountain. ⚓
He's so fun and nice! I think his markouk looks great! :)
Hello, where is it possible to find the original Lebanese recipe for flat bread?
They say Sahtein 😋 in Lebanon it means Bon Appétit in French ! Thank you Chef John for all the amazing recipes! You're awesome ⚡️🙌🏼👌🏼
I made this today and my husband, mysteriously, kept finding "chores" to do in the kitchen every time a piece of bread was done :D He later told me it was the best bread he'd ever had, and I've made all kinds of recipes over the years. I told him the story about the "other mountain" and we had a good laugh. A good laugh and some great bread made for a wonderful evening, so thank you, chef!
I've just finished eating this with my dinner. Quite literally the best flat bread I've tasted. Thanks for the recipe! I'll be making this every week, so easy!!!
This is called marqouq (مرقوق), which literally means "thinned out". Great take on it chef john, its almost exactly how we make it on the lebanese mountains!
Edit: The actual difference is that we don't use that much yeast and oftentimes olive oil is omitted, but your way makes for a more doughy bread!
Tommy Khoury This was the kind they make on the other mountain.
Funny you say that because I'm from another Lebanese mountain and we call this Saj bread. It too, is very thin but spans out to a diameter of about 20 inches.
LebSista i believe saj and marqouq are the same thing, depending on the village
okay :)
Though in the Lebanese mountains I assume you don't add bacon! :D
our mom made this by using a wooden paddle that she used to place in the broiler for a few seconds on each side and it was out of this world delicious. Lebanese mom cooked everything from scratch! We used to use this bread instead of utensils to scoop food up or pinch off other prepared Lebanese foods
John, I want to thank you for all of your videos. I hope you never stop making them. You got me into the kitchen again after a very long depression. I have made tons of bread and pizza and beautiful recipes from your channel over the last year. It just means a lot to me. And the 10th was my birthday, so i think I have to make this bread!!!
I hope you're still cooking, fren.
i hope you are fine now krazyglue, I felt your words,
Depressions have some underelying issue, feel absolutely free to think I am indoctrinated, it is fine sister :) but the only cure is connecting to God, if you doubt his existence, just say "My creator please guide me to your path, amin" you say it with sincerity (intention to follow it regardless of the answer) and invoke the Creator alone, you will be answered in many ways, vivid dream, daily "coincidences", compelling urge to search a particular faith, etc.. depression is not fun at all..if it is not due to clear cause or even if it were but prolonged , that whatever cause, maybe just the trigger of underlying major cause, in such a case it could be this:
blind " And whoever turns away from My remembrance - indeed, he will have a depressed life, and We will gather him on the Day of Resurrection blind.” and then " He will say, "My Lord, why have you raised me blind while I was [once] seeing?" God will say, "Thus did Our signs come to you, and you forgot them; and thus this Day will you be forgotten."(Quran 20, from 124 to 126)
people will tell you "have fun, take a hobby , be positive " but these are band aids not real solution, just do that little prayer and see ... you will be in tears of joy.
PS: to pray sincerly is to plan to accept the answer regardless of media lies, "what my family and friends says if I change faith etc" just wanting to connect to your creator.
you won't lose anything, just few minutes of sincere prayer and you can verify if the faith is a lie or not, it can't be easier than that!! I try to keep it short, but if you are interested ask and I will give more argument and reasoning ..
May God grant you love, mercy, guidance and me and all . Amin
Normally I don't miss eating wheat flour because I was so sick for many years until I went gluten free.
But I love watching Chef Johns videos making breads. It's really nice watching a man cook at home in the kitchen. I can imagine his children, nieces or nephews watching him cook.
This inspires me to find a flat bread made out of potato flour, rice flour, oat flour, and/or garbanzo flour. In the winter I want more than a large Ronaine leaf.
I guess technically, grape leaves and cooked cabbage leaves are a good wrap, but are not very practical finger foods.
Also, I'm interested in using natural home made yeast such as sour dough starter. I wonder if that's more like how they did it on the mountain.
My pal on the other mountain said that's not how they make it either
I'll do the jokes.
Food Wishes john why you gotta be that savage my man, you're supposed to roast the food not the viewers.
Rogue Hunter
He's preparing the thin skinned for the School of Life.
I don't think Food Wishes John meant the mountain on the Indian sub-continent.
Lebanon is full of mountains, you may be asked the wrong mountain?
I made this today (27 March 2019), and the bread is fantastic! It's chewy, and the taste is out of this world. Because the dough was refrigerated overnight, I ate mine for breakfast, with butter and cinnamon/clove sugar, or Nutella and banana. My yield was 6. Five Stars! EDIT: I didn't go high heat. I have smoke alarms. I used medium heat, 10 inch cast iron skillet, and the flatbread browned up nicely. The first one I put in the skillet took a couple minutes to bubble and brown, instead of 45 seconds. Big deal. The rest took no longer than a minute. Regarding steaming, I put my cooked flatbread on a towel, and covered it with a towel. As I added cooked ones, I'd put one on top, the next on the bottom, the next in the middle . . . so they could steam each other. I waited 10 minutes after adding the last one and covering them all back up.
My heart skipped a beat and I don't think its bc of the murmur! 🙌❤ We love you Chef John!!!
@Food Wishes I made this bread for my husband who loves Naan with his curry and he is in love. We tried using the dough right away and we tried leaving a batch in the fridge for two days. The batch refrigerated for two days was easier to work and had much more flavour, but both tasted good. We also found that after cooking them if you eat them right away they remain pliable, but if you leave them for about ten minutes they go crisp like poppadoms which I really enjoyed. So thank you very much for this fantastic recipe :)
By far THE best notification on TH-cam. Especially love it when it happens while I'm watching Chef John videos anyway.
Can confirm I live on the other mountain and I made this yesterday!
thx chef john for appreciating our good food. we love you. i hope you read this.
kassim taj Lebanese food is the best! I'm grateful I live in Los Angeles and there are lots of Lebanese restaurants around. My favorite food!
I am lebanese and was VERY excited to see this. May I add: the break u are attempting to make is called MAR’OOK or SAJ. Say is being the dome shaped metal you slap the bread on. u must use the pillow (it’s called KARA)...otherwise the stretched thinned dough will shrink to a smaller thicker one (the one in the video) now that exact bread is called BA’AH. This bread is now commercialized and mass produced. My grandmother used to make it. And recipe wise: NO yeast NO sugar NO resting needed. To flower the dough, use corn flour :)
There, I hope u can make my recipe. I am contemplating making it at home
Thanks again. I LOVED your video.
And bye, the recipe is the same on all mountains. Lol
(SAJ* is the dome shaped...). Typo
very nice chef , that's the right one. (I'm lebanese)
Traditionally we used a healthier option than the white flour, a mix of corn flour and whole grain flour.
but nowadays everyone uses white flour.
Naji abou moussa try the indian roti flour, I think it’s already mixed and it fluffs up like balloons on a birthday party. If you add some oat it becomes even more „elastic„
whats the ratio for the corn flour and whole grain mix?
I have only just discovered this chef and he is too wonderful for words! Many thanks for your humour, enthusiasm and skill. Simply wonderful to watch and I have learnt so much!
The joke at the beginning is pure gold hahahah! I'm lebanese and i know how much they like to argue about everything ;)
Made these about 30 minutes ago (after doing the overnight rest in the fridge). Wife gave them a 9.5 out of 10 and said probably the best thing i've made. Thanks Chef John!
dam all my bowls are rightside up, need to go buy an upside down one
banzaitnt I had to got to Australia to find one.
banzaitnt that's funny
Could you find his upside-down plate?
Get a stack of clear Pyrex mixing bowls from Walmart. 👍
Hahahaha, don't be silly... you don't need to buy a new bowl, just turn the one you have inside out.
I have OCD and sometimes I have trouble falling asleep at night (I know, I'm a 17 year old who's afraid of the dark I'm weird) but watching a food wishes video really calms me down. Now I feel a lot better. Thanks chef John!
I've made this resipe several times. Love the flavor and the texture. They're really good with a thin sliced deli ham and provolone cheese, lettuce, tomato, very thinly sliced purple onion and just a few drops of vinegar & oil, salt, pepper and a sprinkle of oregano. So, so delicious. For dessert, drizzled honey on one, rolled it up tight and it was perfection. Mine lasted several days too. Longer than most wraps anyway. I had them eaten before they even came close to getting stale. I love that they kept their subtle texture from day 1 to day 4. They're a perfect wrap.👍🏼
Now I've got to make it and have this! Thank you! Aloha from Maui
@@rhythmaddict808 A year later and they're still the best wrap I've ever eaten or even made and there for a while, I tried several different recipes. Chef John's are the best.👍🏼
Aloha to you💖
I wish I had your weather right now😆
It's downright cold here upper 30's w/rain that's gonna change to snow soon.😕
Enjoy your mountain bread😋
@@saltycrow oof, that is stupid cold!, I always love trying new recipes. Warmest Aloha from Maui😁
The bowl trick is genius! My husband is from Jordan and this bread is pretty much all we eat. I've seen countless videos with the bread pillow and cooking the bread on a domed saj (imagine an upside down wok) and was never able to get the thinness needed with a rolling pin. I can't wait to try this recipe. You should look into cooking the Jordanian national dish Mansaf. We make it with chicken instead of lamb. I would love to see how you make it.
Wreathed in smoke in Lebanon, we burned the midnight oil.
The fragrance of the mountain bread
Rewards a long day's toil!
Oh my gosh, these are so easy---I wish I had found this earlier. I made slightly larger dough balls to stretch (about six instead of eight). After frying I brushed a tiny amount of olive oil on them. Soooooo gooooood. Thanks, John--I'm a fan!
it's wonderful when you see a food wishes upload 30 seconds after it's uploaded and you can't click fast enough
Side of Fries Comment liked for your profile pic.
I can always trust your recipes will be good, I thank Jesus for you!
I made these yesterday and they were awesome! Thanks, Chef John. Although the first few broke when trying to stretch them over a bowl, I got the hang of it and the rest turned out great. They were excellent with the American Gyro meat from Chef John's other recipe.
I still take baths Chef John, I steep like a tea bag while binge watching your videos! Happiest moments of my Days!
Lebanese and very proud😍
Thanks for the recipe👍
“Chef John”? What an absolute dude. Anything from this guys hand will be beautiful
i've been making flatbread at home that's sort of similar to this that was based on a pita recipe I found. uses milk in the dough. but comes out thinner like this than most pita's ive bought from the store. one thing I have discovered I LOVE to do when making flatbreads like this is to mix in some thyme with the dough. really brings it to another level of flavors and aroma. a little cumin is nice too, and a little turmeric to make them all bright yellow and exotic is fun.
Sounds a lot like the Akis pita recipe I use. One of my favorites.
Yum! I may try this & sneak in about 50% fresh-ground whole grain flour. It's the overnight rest that brings out the flavor of breads. Thank you - I love the way you teach!
that looks so beautiful... we do the same bread here in Jordan. . it's very common in the levant. . love the chew effect of it
this is actually called saj bread, we use it for making saj manakish mostly(the saj is the grill he was talking about, its basically an inverted wok), but you can use it for making anything really , my mom likes to make pizzas with it actually, Great work chef john!
when me and my girlfriend fall out I put on a chef John video and his voice makes us happy again
Your videos are always so through. I love that I never have any questions when you are done.
...and he's back with another one! love the way you do these videos. the camera angles, right to the point, lil jokes here and there, always on point! my favorite youtuber so far. thanks Chef John
Loved the comment about his pillow being at the cleaners.
Macceo N I'd love a crossover with the other nicest guy on TH-cam...the son from Jas. Townsend & Son.
Best bread ever. Reminded me of my lebanon travels. Works wonders with goat cheese, real tomatoes, spring onions and a bit of olive oil.... Thank you for this.
Guys just give him a break, this bread is called Naan in India, Lavash in Turkey, some call it Ftayer in Tunisia, Marqouq in Lebanon but in the US it's Lebanese other mountain bread. Deal with it !
Oussama Hajji interesting.I never knew that indian naan is derived from this recipe. Thanx for the info. I will check more info on this. Greetings from India.
Oussama Hajji احسنت
... and simply "khubz" in Yemen
Well said
yasmin7903 so simply bread in Yemen LOL
Chef John, You are a conduit to the accessible evolution of great food. Thank you.
2 Excellent Toppings for this Bread (very traditional):
1) Sauteed Onions with Olive Oil, Sumac and shredded roasted chicken (a.k.a Musakhan).
2) Olive Oil + Zataar (mixed to make a thin sauce) spread on the Top (a.k.a. Man'usheh)
Always an Excellent Job Chef .. :)
I’ve been hooked on Za’atar and olive oil on flat bread ! Such an amazing way to eat it !
I made a nice stack today. And OMG!! THEY WERE SO SO GOOD. These are officially my flour tortillas! And I’m Mexican. Lol. Amazing flavor and texture, along with the softness. Thank you so much for this recipe!
"Sometimes I just like to do things." Indeed, indeed.
Winer! Great recipe, Chef!
I stretched mine over the bowl but added a clean tea-towel on top. This gave the dough a bit of something to hang on to. I then picked the tea-towel up and used it like a Lebanese mountain Bread Pillow; it gave it a good stick to the pan and prevented it shrinking too much. Oh, I used an upside down wok. Worked well but It wasn't quite as hot as your pan.
Thanks again, Chef.
when it's in the pan and almost finished - when those small bubbles start to appear after the first slip, instead of pressing it with the spatula, take it out with your tongs and place it directly over the stove flames for 5-10 seconds. you'll be amazed about what happens ;)
Far too many stoves aren't gas anymore, instead electric, sadly.
Kain Yusanagi the absence of the gas stove in most kitchens is saddening to me culinarily but from the logistics of it you're less likely to have some idiot burn down his entire neighborhood just because he doesn't know how to make a freaking box of instant pancakes.
19dec1981 it'll puff up nicely over naked flame. Thats how my mother does it
You can also put it under a high broiler, or hit it with a torch/searzall, for similar effects.
Riccardo Scavo she does it so good
Who would have thunk that I would have so much fun watching bread rise? Love this stuff, John!
Can I substitute the bowl with a bald friend or family member?
I'm rolling on the floor 😅😅😅😅
@@alfredogutierrez3782 does it taste better that way than on an upside down bowl?
You mean a Lebanese mountain bread head?
hahahahahaha
Of course; you are after all the Sherlock Holmes of stretching dough on domes.
So last year, 2018, PBS had a series about Lebanese cooking with Julie Tabouli. And at the beginning she shows her mom with an outdoor oven and a big domed pillow, making thIs bread. And I recognized it now, because Chef John said that's how they make it there. Now it makes sense, and he found a way for us to imitate that!
I'm Navajo and this is like a normal tortilla our grandmas make but without the unnecessary hours put into it and it's amazing
Naanisk'adí ei wolyé! :)
Obviously, you’ve never tasted lavash.
Even when the recipe is for something I don't have much interest in, by the end, it becomes a top priority on my list of things to try making because you make it look so good.
these videos always make my day better
Hmmmm, this was a life changing recipe for me... Omg I've only eaten bread like this from 2 restaurants in my life... This bread is better than what both those restaurants made. I've been making this now, for a few weeks.. When I don't have much time, I add the flour and salt etc to the sponge and knead, then let prove for 4 hrs at room temp... I use slightly (10/20grammes) less flour in the mix... But perhaps a little more than you do, on the final roll/bowl stretch... This is the most delicious bread I've ever tasted, and I'm a huge fan of all breads. Anyway, thanks !!
As a side note, this bread can be made so easily, and with stored long shelf life ingredients, over an open fire if necessary... It's a great recipe for preppers, and the outdoors community.... Best wishes from the UK.. And thank you !!
"Ah time for bed" *Foodwishes uploads in 2am* "Ah time for bed in an hour"
MetalSocks 😂EXACTLY!!!
how do you watch an 8 minute video in 1 hour?
NomedWords
gotta watch em all
NomedWords have to prepare the dishes.
Aisep Woodruff Great take on the Pokémon catchphrase lol
Thx Chef John for this recipe made 2 lots of it, used straight away and the other the next day. I must say the difference is much better the next day, much better and better to work with. Oh and I just used normal cheap $1 kg plain flour, and I also recommend to give an hour min to really get the yeast humming.
Your comment about the “other mountain” killed me. I have never beard such a Lebanese saying coming from a foreigner.
Made this yesterday-today and boy is it FABULOUS! Thanks so much for the brilliant recipe Chef John!
#theothermountain
902will mmm
Thank you for the recipe, Chef John. I got a recipe for this from a forum, I didn't realise it was lebanese mountain bread. I haven't been stretching it out, either. I definitely will next time! I like adding spices to the dough as well so I can eat it 'raw' or dip it.
Chef man, you're the John!
joe jitsu yeah it sounds a little wrong on several levels. LOL
Awesome video! My mothers side of the family is from Beirut, and unfortunately when my grandmother passed, so did most of the Lebanese recipes, but I'm building it back up
"This is how they do it on the other mountain." ROFL!
Never change, Chef John!
Thanks, Chef John ... after playing with a lot of different flat bread styles from all over the world, this is my current favorite, and i've lately been making it at least once a week ... I store them 8 per one gal freezer bag, where they can keep for a week or two in the fridge - 15 sec in microwave. In my household they get used for gyro/breakfast wraps, tear n scoop style table bread (similar to naan), and they work well with sausage n peppers too. Heck you can even press one into small pan of seasoned beaten eggs, invert it onto a plate when set, garnish and roll it up, ajd you have decent close cousin to chinese jian bing.
My only change to the recipe is I HIGHLY prefer the flavor, texture and aroma of using thinned soured dairy (read: diluted plain yogurt, drained yogurt whey, or buttermilk) instead of water.
His intonation is rather strange.
But that bread looks delicious.
Agreed...It actually makes it hard to hear him with my horrible hearing issues. But he makes some awesome stuff!
Who the hell talks like that
He actually has a much less variable voice on some early videos that are out there.
I usually turn volume way down. The recipe is great and I agree with him about pita and wraps!
I hate it as well. It is sooo annoying. But he has good recipes. I hope he stops it. It is like scratching a chalk board to me. I don’t know who told him this was attractive in any way.
Kevin Thomas
He sounds like a computer.
I've made this 3 times and it's incredible every time...bless you, chef john.
😁😁..."this is how they do it on the other mountain"
This, now, is my 'go to' bread. I doubt I make a loaf of bread for a long while. Perfect! Thank you, Chef!
In my opinion this is the best bread for any gyros, kebab or whatever meat you can roll in.
It kick any naan, pita or tortilla asses. It has the best thickness, softness ratio, in all the flat bread game.
I need to make his asap, I never even heard of it before this video
You entertain me and make me laugh like no other. I could watch your videos all day!
Wish this guy would do a rap in his sing-songy lilting voice.
That voice and the inflection is absolutely annoying......
It's the only, only reason I cannot watch his videos anymore. I've made through about 3 in 2 weeks and it's about as difficult to listen to as vocal fry. I know it's a ton of work to make these videos and he is very talented, but I have to move on.
It’s making me want to scream.
😁🤣
That repetetive melody makes me want to hurt myself.
This will be the first and last video I watch with this dude. Shame on what seems to be good content.
Delicious to share, with a touch of Khalil Gibran on the side.
Thank you Chef !
Greetings from London
I'm so tired I read lesbian mountain bread
Me, too! 😁
I wonder what they call the bread they bake on that specific Greek island? 😁
jonathan garcia
That's actually called 'Sapphic Pizza.' Just like most Sapphic relationships, it has missing Key ingredients.
Yeah but, that's on the other Lesbian.
jonathan garcia The Lesbian wrap is undoubtedly juicier.
This is Roti. Something that People of India, Pakistan, Iran, Afghanistan, Central Asia and some parts of Middle East eat with curry. we make curries. Meat, vegetables and chicken socked in soap and curry. This Roti ( and million other forms of the same) is used to eat those curries instead of a spoon or a fork. You made it very nicely.
one more thing, That pillow is also used in all of these counties for putting the bread into the grill or a big burner . its so nice to find out that people of Lebanon also follow the same method.
I was in a Syrian restaurant the other day and wondering how they did those super thin pitas.
Food Wishes to the rescue!
Who could fail to enjoy such a delightful flat bread
This isn't Chef John; there wasn't any cayenne
maybe he is being held hostage and trying to send us a message!
*x files theme song played*
Don't be so hard on him. He is after all the Chef John of his cayenne
Tried this immediately, even though I was a bit scared of the thinning out part. But I'd say I nailed it on the first try! It didn't turn out just as stretchy as yours, but still very tasty. All thanks to your amazingly detailed recipe, thank you, Chef John!
"I'm from Utica and this isn't how we make bread"
"No, this is an Albany recipe"
I live in the valley between the two mountains, and you are both correct! Thanks, as always...really enjoy your video's and your candor. Keep up the good work, will try to make flatbread soon.
"Mine is at the cleaner's" You're killing me :D
The most trusted recipe! Thanks so much I've used this recipe repeatedly, bread flour works the best.....
Happy birthday to you! Happy birthday to you! Happy birthday dear Chef John! Happy birthday to you!🎂🎂🎂🎂🎂🎁🎁🎁🎁🎁🍷🍷🍷🍷🍷🍺🍺🍺🍺🍺
Chef John you are my favorite chef on Utube. That said I must tell you this story of woe. I tried this recipe, it was delicious. I made some for my friends at work they come from India. They firmly told me it was Naan then they ate some and saidit was just like India. That said thanks for the recipe for naan.
so I have to do this 1 week before I can eat it?
Very badic, easy and informative. In the "know" qualifications: generally the basic base for bread dough is just as you have shown but now actual amounts; 1 cup warm water, 1 teaspoon dry yeast, 1 teaspoon sugar (more for desired sweetness) 1 teaspoon table salt (himilayan salt use less), 1 tablespoon oil/butter and then flour to suit your desired bread texture. For a more healthy bread, add 1or2 eggs, use 1/2 bread flour and 1/2 mixed crushed grains, and increase the olive oil to 2-3 tablespoon depending on how soft you desire the bread to be.
I loved how you just made it into a BLT, lol. Took such an authentic food recipe, said you don't have to use ethic food with it, then go right to BLT, lol. I will have to try this recipe someday. Take Care, With Love Through God and Jesus and The Holy Ghost, I'm surprise that when you stretched it, it didn't rip; probably the overnight resting, huh? :P
Great take on Markouk!!Try to use or mix in whole wheat... maybe cut down or better without the yeast... use the back of a unpainted cast metal wok... flame it on very high heat on like an outdoor stove.. the wok will allow you to simulate the rounded Markouk oven and keep your bread stretched and thin... Oh btw, try it with grilled halloumi, bacon and mayonnaise! keep up the good work chef John.
thanks CJ. what's the difference between this and naan bread?
naan often (not always) has yogurt in it. those recipes are really distinct from this...but as far as i know, the other recipes aren't!
Naan is usually thicker than this
your videos have taken my already excellent cooking skills to the next level!! my family and I thank you, Chef John! 💜💜
My mountain does not have a Fridge :-(
Wow. Surpised you know about this. We call it " Khebez Markouk" which means very thin bread. Its usually VERY thin, and see through bread after cooking as well. Women usually stretch it with their hands. And they are usually much bigger than these. We place it using the pillow on a round hot upside down black plate we call "Saj" which has very high fire beneath it. Which takes as you said only few seconds to cook. Soo delicious!!! And very traditional. Well done chef John.
3:34
A look inside Chef John's refrigerator...
O_O
I want to know what the drink is behind the watermelon!
I was half hoping there'd be some bizarre and obscure ingredient or unfinished meal in there from a food wishes idea he was experimenting with around this time but was left entirely unexplained.
Very entertaining voice. I can make all types of bread,ive been baking for as long as I can remember, but i still watched this .just forvthe voice. I didn't learn anything.but i loved it. It confirmed what I already know.
Come on John. You must not have had a fresh New Mexican Flour tortilla. It is very similar to this bread. I love em both. But I get your point about dry flour tortilla wraps. These will make great pizzas too.
Rich M you must not have had lebanese bread .. it is incomparable with any bread :)
I love the way you talk and your witty humour. Aces! And what a great recipe for a flatbread, I will be adding to this to things I would like to try making. Oh and yes, totally agree, the wraps are so tasteless and often feel like one is biting through a thinned out cardboard!
"don't confuse sticky with wet"
I never do.
That's what she said...