100% Authentic ADANA KEBAB Recipe: th-cam.com/video/Ej3B4g_PxsQ/w-d-xo.html Please consider subscribing and help my channel to improve for better content: th-cam.com/users/HungryManKitchen
I’ve recently discovered how easy it is to make good homemade bread. I swear I make it three or four times a week now. So much better than anything store bought.
A quick tip: You can an alternative version of these by spreading butter and sprinke some sesame and black cumin seeds on them just before you put them on wok. The video version is called lavash and the one i told you is called baloon (yeah literally baloon because it will infilate like one) at the kebab restaurants in Turkey. Side note: Let them sit more and let the yeast create more air. That way they will inflate more.
I've made this multiple times now. I've tried other recipes, which were good, but I think this ones the best. The only thing different I do is reduce the yeast from 3% of the flour weight to 2%, and use cool or ambient teperatere water, to lengthen the time for the fermentation. I cook in a heavy base non-stick pan over medium high, and find that a surface temperature of about 260c is the sweet spot. I fold each into quarters, and freeze...defrosts on the bench in no time, and put on top of my skewers in the last mintute or so of cooking, to soak up some juice and warm through.. Every bit as good as fresh. Love it.
@@amythinks By reducing the yeast, and lowering the temperature, it takes longer to rise. Rise time (or fermentation time) is a trade off. The longer it takes, the more flavour development there is. The trade off is that it's not as quick. In this case, I aim for a dough temperature of about 25c, after kneading. With the lower yeast, it's roughly a 45 minute rise instead of 15 (at ~25c ambient temperature). So it gives it a bit more time for flavour to develop in the dough.... Having said that, it also depends on what function the bread is going to be in the meal itself....if the bread is something you want to shine through, more flavour development is justified. If it's secondary, just something to hold the star of the show, like a good kebab, then it's not as important. The recipe and times that HG has in his recipe are great. What I mentioned in my comment is fine if you have the time, but certainly not required.
@@buttersd70 I'm just surprised that such a short time produces a notable difference in flavor. I do an overnight bread with a 1/4 tsp at room temperature for 10 hours. That I notice a difference. But 45 minutes? I think another option here might be to use a preferment since it's about flavor, not really about rise. Anyway, thanks for the feedback.
Lavaş, baget ve brioche ekmeği olmazsa olmazlar arasında; Lavaş ekmeği tarifinizi bugün denedim ve sonuçtan çok memnun kaldım. Amatörler için bu kolay ve leziz tarifi eklediğiniz için teşekkürler 👍🏻
I love the way you show everythings on your video from the weight & the amount & the time to Prepare them , not like the other they send us to look & look for a simple recipe . Why they do that ? They think they can makes us to watch their video to the end . Thank you & ALMIGHTY be with you ❤ + ***
Me encanta 💖 es justo la receta que buscaba, el detalle de rociarlo con agua es importante y no lo vi antes. Gracias por dar ese tip 😊 Saludos desde Chile 🇨🇱
I came across this video after making something more similar to Na'an. I made up the recipe as I went, but I used yeast, water, butter, yogurt, salt, and, of course, flour. Rolled out half the dough, and cut out portions with a pan lid. Cooked them in a cast-iron skillet with clarified butter, and finished by steaming them covered for 30 seconds off the hot pan. Steaming takes a "Fried Bread" and completely transforms it.
I made these the other night for some shawarma, I must say, they were AMAZING. So soft, yet so chewy and just perfect. I can never seem to roll dough into circular shapes, though... However, with some square, some wacky, country looking shapes, they all turned out great. Best home made shawarma I've had. Thank you for this recipe, I'll definitely be coming back again and again.
Great recipe. Mine actually puffed up so much I thought they were gonna explode and I rolled them super thin. We rolled them up with super spicey Cajun chicken. Great idea about when they are cooked covering them in a pan. I have a general purpose silicon lid and it´s better than a glass lid because the pan becomes airtight and the bread keeps amazingly soft. Thanks for the recipe and video.
I make flatbread every day now. It's faster, cheaper, healthier and tastier than going to the store. God bless flatbread, tortillas, pita, lavash, paratha, tandoor bread, etc. Thank you for this perfectly executed and filmed recipe.
I just made these and they turned out perfectly! I have tried many recipes over the years and this one is undoubtedly the best. Thank you so much for sharing.
Wow, never ever have I thought of such a simple and effective life-hack of putting freshly baked flat bread into a pot and covering it with a lid to keep steam inside and the bread moist. Thank you!
I always just used 2 round ceramic serving platters: One to put the bread on, and the other upside down to cover it. A pot would allow me to make more of them at a time.
Great idea using the underside of the wok and using its own heat or spraying them with water to create steam. Now that kabob inside the flat bread looks amazing!
I just made 6 lavashs based on your recipe. It's great and easy to follow, thank you ❤ For anyone cooking on induction, level 7 (out of 10) is enough 🙂
The kind of cooking video style that YT needs more of. No loud speeches and time consuming intros, no music, no tattoos no beanies no NY apartments and stuff.
As a home bread baker, this video and bread is great! I’ve made pita a while back and don’t know to make this, pita or Naan. We like flatbreads and I make focaccia a lot.
You are a god. I'm a DISASTER at these flat bread / tortila type bread and it never works. But this recipe works like a charm it's incredible, thank you. For anyone curious we don't have 00 flour in my country but it turned out OK with normal flour.
Aaaah so that's how you make them soft! Can't wait to make these again, and do it right this time 👍 Thank you for sharing your recipe and your process 💚
Lovely recipe, worked out beautifully. Did not have a wok, but a regular pan did the job okay. Tip for people: try NOT to use a non-stick pan since heating those up to very high temps isn't advised. It damages the protective layer and might even release some less desirable chemicals. Just looking out :)
@@themaker1000000 I was referring to teflon coated non stick pan. My pan is granite coated steel pan. Stainless steel, carbon steel or cast iron will also work perfectly.
Your wife is so lucky... My Ex Algirien boyfriend never cooked for me, I had to do all the cooking, so it warms my heart to see a man cooking good food the way it should be... Merci, thank you.
Despite I live in Turkey, I couldn't eat Adana Kebab lately because of the pandemic. Mostly I was at home. But this video reminded me how I miss Adana Kebab. Thank you Hungry Man!
So professional...just subscribed....gonna learn alot from you....ohhh, look at you...the way it's filmed....you got it! Very sincerely yours... a Native American Indian, love del
Love your recipes in these simple and clear videos. I would like to learn some Turkish dessert recipes which contain less butter and sugar in if you would like to teach me. Thanks.
I have been experimenting with various types of flatbreads for quite some time, but this is the best recipe i have come by so far. Not too difficult, awesome result and you more or less always have these ingredients at hand. Thanks for the recipe!
@@arushreepal1159 There are so many different types. Most come West Asia and South Asia. There are both leavened and unleavened lavash, bazlama, pita, Indian Rotis and Naans, even Tortillas. Try some different ones see which you like.
Just made this now and came out lovely. Like others said great video no unnecessary lectures and straight to the point Other recipes I looked at said it would take over an hour. This is quick and easy. Thank you
Absolutely delicious, you are a master craftsman! Love the way you cook the flatbreads on the upside down pan. You’re cooking brings comfort to people at this very difficult time in the world 🙏❤️
Nice. I love wraps. Finally I've found a recipe of exactly what I'm looking for. I mean, I've watched many who makes this but this is the one. I'll try this one. Thank you. 🙂🙂🙂
That's brilliant - using upside down wok or large shallow pan! And finally,, a flat bread recipe that does not include dairy,, for us lactose intolerance sufferers.Thanks for that wok tip !!!!! U just earned a subscriber.
I don't know why the TH-cam algorithm brought this up under "keto," but they certainly do look good! I decade ago I would've made these in a heartbeat.
First time watching your channel, heck yeah, I love it, simple and straight to the point, with great epic food music (and volume level) at the right moments, plus sifting the flour is old school practices which people just do not do anymore, a sign of quality content.
TY I've been looking for this recipe. I didn't know what it is called. I had it in Jordan (Okay, theirs is just an equivalent ;) ) They made this over an open fire with an inverted bowl, like a wok basin. Thank you for not using a machine.
Beautiful Lavash, the best I've ever seen and what a brilliant idea using the overturned wok I have honestly never seen that done before!!!! Incredible cooking once again Hungry Man!!!
Is that a wok? I thought it was an iron tawa. I have a small tawa and it works great for lavash. I'd be scared to use a wok unless it was a heavyweight iron one, because I would imagine the bread would burn underneath?
5grams of yeast is enough, the taste will be to yeasy at the end. And when you form a ball after kneading it let it rest for 2 hours before making balls, then when you make balls wait 1 more hour at RT, it will be better taste. Anyway good video
He clarified in another comment that it should be 1 tsp (3 g) yeast, but didn't change the text description. Thanks for the extra rest time recommendation, will have to try that out.
Just made these the exact way on the video and it is perfect don't know what you're on about. Trust me follow the recipe you will be surprised how good it is. Don't change anything. Taste just like the ones from the sahwarma places imo
Hey! I would like to ask for the quantities of sugar and yeast. In the video says 1 tbsp, but in the description is tsp. For the yeast on the video says 1 tsp, but in the description says 10g. I do not have a scale but it seems to be 1 tbsp. I did already the recipe with the video instructions and it was really good, but I would like to clarify this quantities for the next time I will do it. Great recipe, thank you!!
Thanks for the wonderful recipe. Just looking at your flatbread make me remember how much I miss those lavash, I use to eat. Its 1 Tablespoon sugar ( in the video) or 1 tsp (description box).
Absolutely amazing!! That's all I need to say! The directions you shared were clear, concise and very easy to follow. Thanks for sharing this awesome recipe with us!
Hallo👋🏼👋🏼👋🏼 Wie geil ist das denn???😃 Danach habe ich schon soooo lange gesucht,😊 endlich habe ich das perfekte Rezept gefunden 👍🏼👏🏽🥰 Vielen Dank und einen wunderschönen 🌞n Tag 👋🏼😁
Ich hab den Teig schon gemacht. Jetzt.noch 15 Min.gehen lassen dann kann ich den Fladen iin die Pfanne geben. Freu mich schon so auf die fertigen Brotfladen, die ich mit Sucuk und Ei und Weißkäse fülle und mir dann 🥰 schmecken lasse 😊🤭
100% Authentic ADANA KEBAB Recipe: th-cam.com/video/Ej3B4g_PxsQ/w-d-xo.html
Please consider subscribing and help my channel to improve for better content:
th-cam.com/users/HungryManKitchen
Can I use my crepe iron?
Those looked good until the turd shaped thing came into play
best food is one food you die on happiness
شكرا جزيلا لحضرتك سيدي الفاضل
كيف يمكنني الترجمة إلى العربية لاتمكن من الاستفادة من هذه القناة الرائعة
هل من سبيل لمساعدتي في الترجمة
No text, no sponsorships, just plain simple recipe and as clear as possible. Thanks a lot! 🙂
A hungry man doesn't eat sponsorships..😂
I’ve recently discovered how easy it is to make good homemade bread. I swear I make it three or four times a week now. So much better than anything store bought.
A quick tip: You can an alternative version of these by spreading butter and sprinke some sesame and black cumin seeds on them just before you put them on wok. The video version is called lavash and the one i told you is called baloon (yeah literally baloon because it will infilate like one) at the kebab restaurants in Turkey. Side note: Let them sit more and let the yeast create more air. That way they will inflate more.
I've made this multiple times now. I've tried other recipes, which were good, but I think this ones the best.
The only thing different I do is reduce the yeast from 3% of the flour weight to 2%, and use cool or ambient teperatere water, to lengthen the time for the fermentation. I cook in a heavy base non-stick pan over medium high, and find that a surface temperature of about 260c is the sweet spot.
I fold each into quarters, and freeze...defrosts on the bench in no time, and put on top of my skewers in the last mintute or so of cooking, to soak up some juice and warm through.. Every bit as good as fresh.
Love it.
Ily♥️
But with so little rise time (recipe talks about 15 minutes) you can't ferment much. How long do you let it rise?
@@amythinks By reducing the yeast, and lowering the temperature, it takes longer to rise. Rise time (or fermentation time) is a trade off. The longer it takes, the more flavour development there is. The trade off is that it's not as quick.
In this case, I aim for a dough temperature of about 25c, after kneading. With the lower yeast, it's roughly a 45 minute rise instead of 15 (at ~25c ambient temperature). So it gives it a bit more time for flavour to develop in the dough....
Having said that, it also depends on what function the bread is going to be in the meal itself....if the bread is something you want to shine through, more flavour development is justified. If it's secondary, just something to hold the star of the show, like a good kebab, then it's not as important.
The recipe and times that HG has in his recipe are great. What I mentioned in my comment is fine if you have the time, but certainly not required.
@@buttersd70 I'm just surprised that such a short time produces a notable difference in flavor. I do an overnight bread with a 1/4 tsp at room temperature for 10 hours. That I notice a difference. But 45 minutes? I think another option here might be to use a preferment since it's about flavor, not really about rise. Anyway, thanks for the feedback.
I made them today with 15 min raising time and they were amazing fantastic in flavour
I love the straightforwardness of your video. No unnecessary words or long introduction. Thanks for sharing! ☺️
Thank you!
Lavaş, baget ve brioche ekmeği olmazsa olmazlar arasında; Lavaş ekmeği tarifinizi bugün denedim ve sonuçtan çok memnun kaldım. Amatörler için bu kolay ve leziz tarifi eklediğiniz için teşekkürler 👍🏻
I love the way you show everythings
on your video from the weight & the
amount & the time to Prepare them , not like the other they send us to look & look for a simple recipe . Why they do that ? They think they can makes us to watch their video to the end . Thank you & ALMIGHTY be with you ❤ + ***
Me encanta 💖 es justo la receta que buscaba, el detalle de rociarlo con agua es importante y no lo vi antes. Gracias por dar ese tip 😊
Saludos desde Chile 🇨🇱
I came across this video after making something more similar to Na'an. I made up the recipe as I went, but I used yeast, water, butter, yogurt, salt, and, of course, flour. Rolled out half the dough, and cut out portions with a pan lid. Cooked them in a cast-iron skillet with clarified butter, and finished by steaming them covered for 30 seconds off the hot pan. Steaming takes a "Fried Bread" and completely transforms it.
I made these the other night for some shawarma, I must say, they were AMAZING. So soft, yet so chewy and just perfect. I can never seem to roll dough into circular shapes, though... However, with some square, some wacky, country looking shapes, they all turned out great. Best home made shawarma I've had. Thank you for this recipe, I'll definitely be coming back again and again.
Thank you, really glad you liked it!
Great recipe. Mine actually puffed up so much I thought they were gonna explode and I rolled them super thin. We rolled them up with super spicey Cajun chicken. Great idea about when they are cooked covering them in a pan. I have a general purpose silicon lid and it´s better than a glass lid because the pan becomes airtight and the bread keeps amazingly soft. Thanks for the recipe and video.
Try using a high graded flour. Good quality it won't puff. As state he said use a higher protein flour.
I tried this on the weekend and it came out FANTASTIC. Thanks for the recipe!!!
just found this channel today while looking for doner wrap recipe. Calm, soothing, and simple and delicious! Thank you very much!
I make flatbread every day now. It's faster, cheaper, healthier and tastier than going to the store. God bless flatbread, tortillas, pita, lavash, paratha, tandoor bread, etc. Thank you for this perfectly executed and filmed recipe.
I just made these and they turned out perfectly! I have tried many recipes over the years and this one is undoubtedly the best. Thank you so much for sharing.
THAT IS BEAUTIFUL, THANK YOU SO MUCH ...HELLO FROM CANADA ..
I love lavash and your recipe looks both easy and delicious 😋
Thank you
Hi. Love the recipes. Tried the leavened lavash flatbread. Excellent.
I made the receipe and is the best. I tried a lot but this one si THE BEST!!! thanks for sharing! God bless you ❤
Thanks for commenting and the nice feedback!
Wow, never ever have I thought of such a simple and effective life-hack of putting freshly baked flat bread into a pot and covering it with a lid to keep steam inside and the bread moist. Thank you!
It is common practice in India , mexico
@@anonymous31751In most African countries too, especially in East Africa when we make chapati
I always just used 2 round ceramic serving platters: One to put the bread on, and the other upside down to cover it. A pot would allow me to make more of them at a time.
Love how clean everything is here 😊
Great idea using the underside of the wok and using its own heat or spraying them with water to create steam.
Now that kabob inside the flat bread looks amazing!
Hello from Greece neighbour. Beautiful lavash technique! We need the Adana kebab recipe too haha. Delicious 💙
Thank you 😊 Adana kebab recipe will be here soon!
Shocked to see Greeks and Turks together 🤣🤣
Made this several times now , its so good , thanks.
The upside down pan is a genius idea, thank you 🥰🥰🥰
I just made 6 lavashs based on your recipe. It's great and easy to follow, thank you ❤ For anyone cooking on induction, level 7 (out of 10) is enough 🙂
The most exact recipe for making a pita bread version Thank you sir
The kind of cooking video style that YT needs more of. No loud speeches and time consuming intros, no music, no tattoos no beanies no NY apartments and stuff.
Tesekkur ederim 🙏
😂
Here here!! I agree 200%.
Total agreement
Almost therapeutic 😊
Just made these for the first time and HOLY HECK it won't be the last! They're soooo good!! 😍
As a home bread baker, this video and bread is great! I’ve made pita a while back and don’t know to make this, pita or Naan. We like flatbreads and I make focaccia a lot.
I like the idea off upside down wok I never thought of that to make traditional break cannot wait to try this recipe.
Amazing bread, I need to try this. Thanks for sharing.
You are a god. I'm a DISASTER at these flat bread / tortila type bread and it never works. But this recipe works like a charm it's incredible, thank you. For anyone curious we don't have 00 flour in my country but it turned out OK with normal flour.
Thank you so much!
Subbed for this one. Just made it and man did it taste authentic. But so simple to make. Thank you for sharing sir.
I love flatbread but never tried making them! Thanks for sharing
That bread is so soft and looks super delicious. It would be so versatile for sure. I’d love to try making it. Great work!
Thanks so much!
@@HungryManKitchen is this the same as Saj Bread. Just asking
All day! Can't wait to make these. Thank you!!!!!!
Aaaah so that's how you make them soft! Can't wait to make these again, and do it right this time 👍 Thank you for sharing your recipe and your process 💚
Super!! Clear, relaxing quiet with real cooking sounds ...satisfying...my compliments:)
Lovely recipe, worked out beautifully. Did not have a wok, but a regular pan did the job okay. Tip for people: try NOT to use a non-stick pan since heating those up to very high temps isn't advised. It damages the protective layer and might even release some less desirable chemicals. Just looking out :)
In particular turning it upside down and trapping the heat inside.
Non-stick pans should 100% not be used.
Use only non stick
I totally agree, non stick pans are not suitable for this task.
@@HungryManKitchen
Hi
So way you use it ??
This wok is non stick
@@themaker1000000 I was referring to teflon coated non stick pan. My pan is granite coated steel pan. Stainless steel, carbon steel or cast iron will also work perfectly.
Your wife is so lucky... My Ex Algirien boyfriend never cooked for me, I had to do all the cooking, so it warms my heart to see a man cooking good food the way it should be... Merci, thank you.
Despite I live in Turkey, I couldn't eat Adana Kebab lately because of the pandemic. Mostly I was at home. But this video reminded me how I miss Adana Kebab. Thank you Hungry Man!
Thank you! I will also post a video for Adana Kebab soon!
Those looks pretty tasty and not too hard to make. I might give them a try. Thanks!
So professional...just subscribed....gonna learn alot from you....ohhh, look at you...the way it's filmed....you got it! Very sincerely yours... a Native American Indian, love del
Best breads I've ever made!
THANK YOU!
Love your recipes in these simple and clear videos. I would like to learn some Turkish dessert recipes which contain less butter and sugar in if you would like to teach me. Thanks.
Love this chef all his videos are extremely well presented ⭐️⭐️⭐️⭐️⭐️
Glad you like them!
Excellent, no too much noise or too much to talk.... easy .. definitely gonna try it out
The outcome seems really original.
I have been experimenting with various types of flatbreads for quite some time, but this is the best recipe i have come by so far. Not too difficult, awesome result and you more or less always have these ingredients at hand.
Thanks for the recipe!
Thank you for your feedback, much appreciated!
Can you name me some flat bread...i also wanna try some...
@@arushreepal1159 There are so many different types. Most come West Asia and South Asia.
There are both leavened and unleavened lavash, bazlama, pita, Indian Rotis and Naans, even Tortillas. Try some different ones see which you like.
Very nice recipe chef 👍👌👏. Thank you for your effort, 🌞😎.
Upturned wok GENIUS. Great recipe too thank you
Thank you🙏
Just made this now and came out lovely.
Like others said great video no unnecessary lectures and straight to the point
Other recipes I looked at said it would take over an hour. This is quick and easy.
Thank you
Made these tonight and they turned out perfectly. So soft and easy to wrap. Thanks
Glad you liked them!
Absolutely delicious, you are a master craftsman! Love the way you cook the flatbreads on the upside down pan. You’re cooking brings comfort to people at this very difficult time in the world 🙏❤️
Thank you 🙏
Türk usulü☺️
Biz ona “sac”diyoruz.
Yaptığı kebapta “ Adana Kebap”. Gelin yerinde yiyin
Flopsy Curvy
"this very difficult time in the world."
What are you taking about? Please just a enjoy a nice recipe without the doom and gloom.
@@HungryManKitchen lavash IS without yeast
I can smell the aroma from that flat bread.. this is al like making tortillas.
Such a good recipe and method.
My family love it🤗Thx for sharing
Nice. I love wraps. Finally I've found a recipe of exactly what I'm looking for. I mean, I've watched many who makes this but this is the one. I'll try this one. Thank you. 🙂🙂🙂
That's brilliant - using upside down wok or large shallow pan! And finally,, a flat bread recipe that does not include dairy,, for us lactose intolerance sufferers.Thanks for that wok tip !!!!! U just earned a subscriber.
Anyone knows where to get a large shallow pan like this? Or does it have a special name?
You can search for "Sac Tava" online.
Terima kasih untuk resepnya. Alhamdulillah sukses, rasanya enak sekali. Saya dan keluarga sangat menyukai lavash ini
I don't know why the TH-cam algorithm brought this up under "keto," but they certainly do look good! I decade ago I would've made these in a heartbeat.
Thank you, I am also not happy with YT algorithm myself 🙂
YTA is drunk usually.
Thank youuuuu....I love it----great with no voice instruction...B R A V O
Ellerinize sağlık, enfes görünüyor. Yummy!
the best tutorial available
Just want to say the upside down wok idea is pure genius, dont know why I never thought of it!!
Thank you! Just to remind that you should not use a non stick / teflon wok, use something suitable for high heat :)
Great flat bread 🍞 I'm trying your recipe thanks 😊
Great recipe and presentation 👍 💚 🌻🌿
First time watching your channel, heck yeah, I love it, simple and straight to the point, with great epic food music (and volume level) at the right moments, plus sifting the flour is old school practices which people just do not do anymore, a sign of quality content.
Thank you so much. I tried your recipe and it came out great!
Very beautiful and delish naan bread. Afiat ulsun. like 15
Thank you so much 😊
Hello Rozina
Works perfectly. Thanks a lot!
Perfect just perfect!! Great to see doing well my friend, beautiful cooking!! Thanks for sharing 👍
Thank you so much KoCa!
What lovely bread...
These look lovely and soft. Think I might just give them a go...
Thanks for the recipe idea 👍
Made these today and did not disappoint absolute perfection thank you thank you
🙏
TY I've been looking for this recipe. I didn't know what it is called. I had it in Jordan (Okay, theirs is just an equivalent ;) ) They made this over an open fire with an inverted bowl, like a wok basin. Thank you for not using a machine.
Thank you for watching and really glad that you found the video useful!
Thanks a lot. I finally know now how to make them soft. Good Job.
I like your recipe....hopefully to be able to try it!!!
I tried it today. Good recipe!
Beautiful Lavash, the best I've ever seen and what a brilliant idea using the overturned wok I have honestly never seen that done before!!!! Incredible cooking once again Hungry Man!!!
Thank you very much my friend!
Is that a wok? I thought it was an iron tawa. I have a small tawa and it works great for lavash. I'd be scared to use a wok unless it was a heavyweight iron one, because I would imagine the bread would burn underneath?
Amazing flat bread!! Love it.
Great video! Thank you so much for the recipe!
Thank you for the recipe.
Our pleasure!
The flatbread looks so good. Thanks for sharing this! -S
This is traditional Persian bread too 😊 it’s so soft and delicious, I just made it this morning 👌🏻😍
Armenian bread. Protected by the Unesco ❤🤙🏻
this universal, bread weat and yest on stove, iraqi, syrian, egyptian, Indian..
Thank you for lasting the ingredients.
danke, wieder tolles Video!
Your channel is great, I love every recipe you post, you just got a new sub here stay connected!
5grams of yeast is enough, the taste will be to yeasy at the end. And when you form a ball after kneading it let it rest for 2 hours before making balls, then when you make balls wait 1 more hour at RT, it will be better taste. Anyway good video
What is RT?
Room Temperature@@ArmenChakmakian
He clarified in another comment that it should be 1 tsp (3 g) yeast, but didn't change the text description. Thanks for the extra rest time recommendation, will have to try that out.
Just made these the exact way on the video and it is perfect don't know what you're on about. Trust me follow the recipe you will be surprised how good it is. Don't change anything. Taste just like the ones from the sahwarma places imo
Spectacular 👏👏👏👏👏👏👏👏👏 doesn’t get better than this 👍👍👍👍👍👍
Thank you so much!
Bravo, Thank You For Sharing.
Such a relaxing video to watch
Hey! I would like to ask for the quantities of sugar and yeast. In the video says 1 tbsp, but in the description is tsp. For the yeast on the video says 1 tsp, but in the description says 10g. I do not have a scale but it seems to be 1 tbsp. I did already the recipe with the video instructions and it was really good, but I would like to clarify this quantities for the next time I will do it.
Great recipe, thank you!!
Hi, sorry for the typos. Both should be 1 tsp, you can increase the yeast a bit if you have less time for resting the dough.
Looks so good thanks for sharing
Thank you for the tips and tricks.
This flatbread looks so satisfying to watch, oh man, you made me very hungry! Great video, will def try it out!
How great to learn new things
Thanks for the wonderful recipe. Just looking at your flatbread make me remember how much I miss those lavash, I use to eat. Its 1 Tablespoon sugar ( in the video) or 1 tsp (description box).
Thank you! It should be 1 tsp, it's just to speed up the yeast activity.
@@HungryManKitchen Thanks u
@@HungryManKitchen Just saw this. Added 1 tbsp sugar…hopefully it still turns out fine.
@@behappy2763 I don't think it will affect the taste as the yeast would consume it, hope you enjoy.
Absolutely amazing!! That's all I need to say! The directions you shared were clear, concise and very easy to follow. Thanks for sharing this awesome recipe with us!
Really happy you enjoyed it Joe!
@@HungryManKitchen w
my dough is cracking after making it into balls ??? why!
Hallo👋🏼👋🏼👋🏼
Wie geil ist das denn???😃
Danach habe ich schon soooo lange gesucht,😊
endlich habe ich das perfekte Rezept gefunden 👍🏼👏🏽🥰
Vielen Dank und einen wunderschönen 🌞n Tag 👋🏼😁
Ich hab den Teig schon gemacht.
Jetzt.noch 15 Min.gehen lassen dann kann ich den Fladen iin die Pfanne geben.
Freu mich schon so auf die fertigen Brotfladen, die ich mit Sucuk und Ei und Weißkäse fülle und mir dann 🥰 schmecken lasse 😊🤭
My go to recipe and my boys love them
This came out really delicious! Best lavash recipe Ive found. Teşekkür ederim!