Does it have to be olive oil??? All I have is veg oil?? Might be a dumb question bt I have no clue if have a huge difference... I'm sure the flavor may differ a bit probably?? Idk... Lol 😂 I tend to overthink when it comes to home made bread...
@@Lifewithpersians hey! Either you didn’t cook it long enough or your yeast is old. Also the temperature of the water you use for the yeast matters. Did the yeast bubble up? And then if you over knead the dough that can also cause it to be dense
@@jadedovettedefinitely not old yeast. I couldn’t get the dough that flat either. Maybe I overkneaded as you said! I know that recipes that I have used for 20 years don’t work for me here either. The oven, the humidity. I’ll keep trying with this. Great tasting recipe. I’ll keep you posted. Thanks for the reply.
@@Lifewithpersians I see thank you for giving my recipe a go! Trust me it should work the next time you try. The ratios are never really off for me when I make the dough. If for any reason dough is too stiff when kneading all you need to do is add a bit of water to it. Also what I do when I let the dough rise is I warm my oven up a bit then turn it off let some of the heat out and I let my dough rise in there. It rises best when warm.
Sôoo tempting really appreciate your efforts great job well done thanks for sharing such a nice recipe 👍👍👍👍 Great job well done 🎉🎉🎉🎉🎉
im going to try this today. ill update for anyone who is interested
Does it have to be olive oil??? All I have is veg oil?? Might be a dumb question bt I have no clue if have a huge difference... I'm sure the flavor may differ a bit probably?? Idk... Lol 😂 I tend to overthink when it comes to home made bread...
@@MerriamMungia-mi7rc vegetable oil is totally fine!
@@MerriamMungia-mi7rc I just like olive oil because I feel like it adds a bit of flavor but it probably doesn’t 😂
Are you using 1 1/2 tsp yeast or 2 1/2 tsp
Oh yes 2 1/2
Ok I made this today. It is delicious however mine came out very dense. Like too dense. Any advice is appreciated.
@@Lifewithpersians hey! Either you didn’t cook it long enough or your yeast is old. Also the temperature of the water you use for the yeast matters. Did the yeast bubble up? And then if you over knead the dough that can also cause it to be dense
@@jadedovettedefinitely not old yeast. I couldn’t get the dough that flat either. Maybe I overkneaded as you said! I know that recipes that I have used for 20 years don’t work for me here either. The oven, the humidity. I’ll keep trying with this. Great tasting recipe. I’ll keep you posted. Thanks for the reply.
@@jadedovettealso water at 95-100 dgrees f is usually what I use for my breads. Will that work with this recipe?
@@Lifewithpersians I see thank you for giving my recipe a go! Trust me it should work the next time you try. The ratios are never really off for me when I make the dough. If for any reason dough is too stiff when kneading all you need to do is add a bit of water to it. Also what I do when I let the dough rise is I warm my oven up a bit then turn it off let some of the heat out and I let my dough rise in there. It rises best when warm.
@Lifewithpersians I honestly don’t know how hot my water is I just touch it and make sure it’s warm but not hot.
Mine did not turn out the same either, dense, roll up did not bind or blend together
Could be multiple reasons why this happened. Temperature, old yeast, yeast was not activated correctly or over kneading
I don't see a way to send an image
New yeast, opened for this, mixed in my kitchenaid proline, must be something I did, oh well, thanks.