But activate the yeast first combining the water and sugar into a separate container like a glass cup for about 10-15 minutes or until you see lots of foam on top. THEN add it all to the dry ingredients and begin kneading
It's basically flour with more protein content around 11-13% while all purpose flour has a protein content of 10-11% You can always use all purpose flour when the recipe call for bread flour however the texture would slightly be affected.
Hi! Congratulations for your channel, recipes are very interesting. I just signed up 🔔. If you want to return the courtesy, I'm waiting for you on "A modo MIO. Ricette semplici e veloci". 😉
Why go for tension and form prior to bulk ferment? Totally redundant. It’s like making your bed before pulling off the covers to wash them. Why paper your sheetpan if you intend to use a dough scraper later? I’m over here just dying watching what you’re doing to your nonstick.
Ingredients written down :
475 g of flour
125 g greek yogurt
220 g lukewarm water
3 tsp salt
3 tsp sugar
1.5 tsp active dry yeast
I love how you squish, peel or break things apart to show us the texture/crumb!y
Out of all the recipes ive tried, this one is my favorite. Thank you!
This is what we call a "kulcha" in India, great technique.
exactly. that's kulcha.
Excellent video...you show us the technique, the texture...very informative and I love the music too! Well done you 😋😘👍
Looks so delicious! I would love to have a bite! 😍
I've been looking for a soft pitta recipe for ages.and yours is so easy thanks.I'll try them with skelp flour.
what can i substitute to greek yogurt if i didn`t have?
How long do these last if you store them?
Can these also be baked in the oven ? Thank you.
looks very soft bread. love your work
What would be an appropiate substitute for greek yogurth?
I love your work. Beautiful.
0
Can i know any substitute for the yogurt?
After the dough is mixed together in a bowl, can i use butter so the dough not sticky on my hand?
Yup
For how many days can this be stores in the fridge
Can you tell me what brand is your rolling pin and where I can get one?
What kind of yeast, active or instant
Dry active gets the best results
But activate the yeast first combining the water and sugar into a separate container like a glass cup for about 10-15 minutes or until you see lots of foam on top. THEN add it all to the dry ingredients and begin kneading
looks really tasty! 👩🍳 💕
I wish they did it in cups too...
Can i skip the greek yoghurt if none is available? Thanks
Nope, Google an appropriate substitute
Is there any alternative to use if I don't have plain yogurt
u could just leave it out
I’ve used low fat sour cream and it comes out good as well.
@@dorislee1636 Thank you
i wish i had a stand mixer especially a kitchen aid
you can knead this by hand if you'd like :)
i know , just wish i had a stand mixer.✌
What is bread flour? We don't have that in Norway, I believe. We have... Flour 🙈
It's basically flour with more protein content around 11-13% while all purpose flour has a protein content of 10-11%
You can always use all purpose flour when the recipe call for bread flour however the texture would slightly be affected.
First wheew 🥳
Hi! Congratulations for your channel, recipes are very interesting. I just signed up 🔔. If you want to return the courtesy, I'm waiting for you on "A modo MIO. Ricette semplici e veloci". 😉
Great but you can’t be mixing imperial and metric
This is naan bread!
Omg Im falling in love with your hands and videos. Do you have a boyfriend? Lol SERIOUSLY!!!!!
Why go for tension and form prior to bulk ferment? Totally redundant. It’s like making your bed before pulling off the covers to wash them.
Why paper your sheetpan if you intend to use a dough scraper later?
I’m over here just dying watching what you’re doing to your nonstick.
I kiss you