"If you're Lebanese, and live on a mountain, and think 'this is not how we do bread', I want to be clear this is how they do bread on the OTHER mountain." Hy-larious!
Chef John when you started singing, “Naan-naan-naan-naan good bye.” My coffee came out of my nose! You’re entirely too funny, l should have known better! (Because, it’s happened before!) l love baking breads with my Grandkids, l don’t know who has more fun me or them. ♥️👍🏼👏🏼👏🏼👏🏼
As a Lebanese American that Lebanese Mountain Bread recipe is AMAZING❤️! I’m making it tonight with a tray of kibbie. Chef John you have been an inspiration in my kitchen for years ever since your chicken franchise or “chicken French” as you call it. Thanks!!
My favorite middle Eastern restaurant had these! I used to just go there for bread to ear at home with some leftovers. Fresh bread with left overs is amazing!
I make a point of taking the time to myself that I need to at least once a week, and have a nice, long, luxurious soak in a hot bath. my broken old bones and torn-up muscles just need it every once in a while! I also make a point of watching these videos as often as possible.
Made the lebanese mountain bread, chilled in the fride for about 3 hours and it was fantastic. I am going to make it again and refrigerate overnight next time . I had my doubts it would stretch nicely for me but it did! *note, I also used bread flour
I love this I can think of so many things to stuff inside. Chicken pot pie filling chicken livers. Cream cheese. The possibilities are endless. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Water-flour roux starter. Huh never heard of that although my mother did mix water and flour in a jar and shake it when making beef stew. She used it near the end to thicken the stew. Very interesting use of water-flour mix, in a pan versus a jar! I am always learning something new from you Chef John! Thank you!
Using your baguette recipe just now. Been using this fab recipe of yours for about over 5 years. It’s always a hit! Today trying it with Added seeds of all kinds (sunflower, golden, flax, pumpkin,, chia) and substituted with a bit of red fife flour. It’s a rainy weekend here in the maritimes and going make soup and hearty bread. Thank You for all your inspiring recipes over the years. You’re the best! ❤️🥖🍲🥖🍲🥖❤️ Love from Fredericton, New Brunswick Canada
I love the way he sings, "and as always, eeeenjooooy".. At first you think, wow this guy can't sing at all! then a few videos later, boy is he consistent.. So lets just call it micro-tonal.
I love you so much man! You just have the best comments! Just when I listened to something meaningful, you come up with a funny remark and I can't stop laughing!
In the 80’s I think on Grant Ave in Downtown Sf there was Le Croissant they had Flourinetine, Ham n Chz, Almondine, and Choc Croissants so delish, so memorable so 3000 calories dripping with butter...SF food flashback.. Good things Mazle Mazle...🥐
In the mountain bread segment, Chef John mentions wraps made with flour tortillas. I'm still wondering where he found such a thing, as all the wraps I have ever seen appear to use poster board or some similar type cardboard. I've had a couple of wraps myself, and I'm certain it was some kind of paper product everything was wrapped in.
The problem with tasteless tortilla wraps is that they are served cold. The tortillas have fat in them, and you need to heat them up, e.g. in a pan, so they become soft, flaky and yummy, but many joints don’t do that.
wow, I'm impressed! I often bake bread so I'm always into any tips to making great breads. I tried your video and found it to be very informative, easy to follow, entertaining and the narrator made the whole process very approachable for new bakers. I subscribed and going to look for other of your bread videos. Then I'm going to make the no knead bread right now so I can eat it tomorrow.😋
The wooly looking bread (already forgot what you called it!☺️😝) would be fantastic with spinach and feta cheese (and a generous amount of freshly ground pepper), I bet!!! I would love to try it with vegan chocolate too - and, of course, I would veganize the whole recipe too, I’d most likely use coconut milk in place of the milk and a mix of flax seed «egg» in combo with an egg replacer meant for cooking (one for the binding effect, the other for eggy flavor etc. Most of the time things work out fine, I bet this would too! Thanks a lot, Chef John! 👏🤗
You are hilarious and I love the influx in your tone hey would you please show us the Vietnamese/French bread!?? It’s “bahn” for bahn mi. Also, please show us philipino adobo and seattle deli style Vietnamese bbq pork!????? Thanks, you’re the best!!!
Ah my favorite didn't make the cut - burger buns. It opened my eyes to the perfection that is properly done brioche. So many pulled porks and briskets I ate enveloped in it.
Oh wow! The Lebanese bread has some neato baked bubbles. Kinda looks like Volcanoes National Park on The Big Island Hawaii. Tasty and purdy presentation 👍
LOL on answer of we don't make it on our Mountain like that. So you say, oh that's okay, your next Mountain neighbors makes it this way. 🤣 Great reply Chef John ! 🥰
My absolute favorite way to enjoy Naan is with Rice Kheer (aka: Indian rice pudding). Obviously I have to omit the garlic, but if you've never tried the two together, next time you go to an Indian restaurant, ask them for regular Naan, the non garlic Naan, and try it with a spoon full of Rice Kheer on each bite. It's pretty amazing.
I will praise You, O Lord, with my whole heart; I will tell of all Your marvelous works. I will be glad and rejoice in You; I will sing praise to Your name, O Most High. -Psalm 9:1-2
u press down to create more heat per surface area on the bottom and instigate the air pockets to puff up. Not Lebanese but that's the deal with tortillas. Its a necessary step because the puffing steames the insides and makes the texture really nice.
Chef John, I still take bath!! I filled my bath container with water and I use a large plastic cup to pour the water on me.. I love how you say "no one bathe anymore"! You make me laugh!
The problem with tasteless tortilla wraps is that they are served cold. The tortillas have fat in them, and you need to heat them up, e.g. in a pan, so they become soft and yummy, but many joints don’t do that.
If you had used the Lebanese pillow and oven, you would not be using a spatula at all..... Perhaps you can name this recipe....Other Mountain Lebanese Bread..... You could also toss the dough, like a pizza dough round, which will stretch the dough a little bit.... I see that the dough shrunk significantly when it hit the hot skillet... Perhaps that shrinking lends to the puff in the bread.... Another terrific recipe and, BTW, the Lebanese Hummus is significantly heavier with garlic than the Israeli Hummus is that is usually eaten on the Pita Bread which is filled with Israeli Salad, along with thin slices of phenomenally delicious Slow Cooked Meat.... and generously drizzled with Tahini... Total Yum!!🤗
I make Naan or flatbread with Greek yoghert. Makes een real nice taste. I take allperpose flower 250gr, 100ml yoghert, 50 ml water, 1 ts sugar, 1ts salt, halfe ts garlic prouder optional, 4 to 5 gram dried yeast.
THE GREATEST BLT IN THE WORLD.... is at CROWN CANDY in ST. LOUIS CITY. It's called Heart Attack on a Plate and it comes with 16 SLICES of BBAAAAACCCOOONNN!!!! You have to try it and they are ALSO a candy store and early 20th century ice cream shoppe
Chef John: so the time is gonna depend on how warm the spot is. My brain: so the time is gonna decide how warm the spot is. Which is not wrong, i guess🤣😂
Swift upvote immediately following "this is how they do it on the _other_ mountain".
Yeah, I LOLd at that 🤣
“ This is how we do it on the other mountain“… Classic Chef John! 😏😂😂😂👍
still laughing "this is how they do it on the other mountain."
😂😂😂
Hilarious!
Omg me too. This whole video had me laughing. “ mine’s at the cleaners “ 🤣🤣🤣
That's how I do it on my mountain❣
Exactly 😂😂😂
"If you're Lebanese, and live on a mountain, and think 'this is not how we do bread', I want to be clear this is how they do bread on the OTHER mountain." Hy-larious!
When you are about to Google for bread recipe, and chef John beats you xD gotta love this man.
Report him to the police, he shouldn't be beating anyone!
"That's just you cooking" is probably the most important advice I've taken to heart. (That and a shakka shaka cayenne)
Ohhh thank you for the timestamps, chef!
Chef John when you started singing, “Naan-naan-naan-naan good bye.” My coffee came out of my nose! You’re entirely too funny, l should have known better! (Because, it’s happened before!) l love baking breads with my Grandkids, l don’t know who has more fun me or them. ♥️👍🏼👏🏼👏🏼👏🏼
As a Lebanese American that Lebanese Mountain Bread recipe is AMAZING❤️! I’m making it tonight with a tray of kibbie. Chef John you have been an inspiration in my kitchen for years ever since your chicken franchise or “chicken French” as you call it. Thanks!!
Is it raw kibbe? I'd kill for a recipe for raw kibbe nayeh...
@@Amethyst1919 : That sounds good! I want the recipe too!
@@faithsrvtrip8768 Keep an eye out on Middle Eats... Obi told he he'd add it to his list...
Xxf4
Your subtle humor is not lost on me. Also I'm a native New Yorker and you my friend are hysterical!
☺️
"The Sherlock Holmes of stretching dough on domes." NICE!
What were the loving words the Baker said to his favorite bread dough? "I Knead you.".
My favorite middle Eastern restaurant had these! I used to just go there for bread to ear at home with some leftovers. Fresh bread with left overs is amazing!
Very true, I have a very saucy curry, but no bread...
Wool bread is so beautiful!! Great job Chef!! Thank you so much ❤️❤️ for teaching us ! This is so cool!! This is a keeper recipe!
I've made the garlic naan bread twice now and it's excellent!
Ever since the Valentines Day recipes I’m really enjoying these single serving marathon videos of Chef John’s.
This guy is the king of one liners.. never laughed so much watching someone cook 😂
Agreed he is hilarious! Try Chef Jean Pierre if you like humor in your cooking videos
@@danielbaker8068 thanks I'll check him out! :)
Yes,yes,yes.Going to try .Not a bread maker but hope to learn.😊😊😊😊
Hello friend how are you doing👋
Absolutely love your sense of humor.
I make a point of taking the time to myself that I need to at least once a week, and have a nice, long, luxurious soak in a hot bath. my broken old bones and torn-up muscles just need it every once in a while! I also make a point of watching these videos as often as possible.
Hello friend how are you doing👋
Same and I’m only 19
Made the lebanese mountain bread, chilled in the fride for about 3 hours and it was fantastic. I am going to make it again and refrigerate overnight next time . I had my doubts it would stretch nicely for me but it did! *note, I also used bread flour
That nice, Hello friend how are you doing
I need to make the garlic naan. I’ve made the no knead bread and it is wonderful. It was so beautiful that I couldn’t believe it came out of my oven.
I love this I can think of so many things to stuff inside. Chicken pot pie filling chicken livers. Cream cheese. The possibilities are endless. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Water-flour roux starter. Huh never heard of that although my mother did mix water and flour in a jar and shake it when making beef stew. She used it near the end to thicken the stew. Very interesting use of water-flour mix, in a pan versus a jar! I am always learning something new from you Chef John! Thank you!
This should be titled: "Chef John's Funniest Food Jokes... & Also Some Bread Recipes." Made me laugh 😆
Great timing! Really want to make bread when the temperature dips later this week! Thanks!
Yeah that's nice of you thank you
5:00 This gives me an idea to stretch thin pizza dough! Thanks!!
Using your baguette recipe just now.
Been using this fab recipe of yours for about over 5 years.
It’s always a hit!
Today trying it with Added seeds of all kinds (sunflower, golden, flax, pumpkin,, chia) and substituted with a bit of red fife flour.
It’s a rainy weekend here in the maritimes and going make soup and hearty bread.
Thank You for all your inspiring recipes over the years.
You’re the best!
❤️🥖🍲🥖🍲🥖❤️
Love from
Fredericton, New Brunswick
Canada
Hello friend how are you doing👋
I love the way he sings, "and as always, eeeenjooooy".. At first you think, wow this guy can't sing at all! then a few videos later, boy is he consistent.. So lets just call it micro-tonal.
I still take baths. Very relaxing.
I love you so much man! You just have the best comments! Just when I listened to something meaningful, you come up with a funny remark and I can't stop laughing!
My goodness, I’m drooling. Cannot wait until that creamy cashew chicken curry recipe!
In the 80’s I think on Grant Ave in Downtown Sf there was Le Croissant they had Flourinetine, Ham n Chz, Almondine, and Choc Croissants so delish, so memorable so 3000 calories dripping with butter...SF food flashback.. Good things Mazle Mazle...🥐
In the mountain bread segment, Chef John mentions wraps made with flour tortillas. I'm still wondering where he found such a thing, as all the wraps I have ever seen appear to use poster board or some similar type cardboard. I've had a couple of wraps myself, and I'm certain it was some kind of paper product everything was wrapped in.
The problem with tasteless tortilla wraps is that they are served cold. The tortillas have fat in them, and you need to heat them up, e.g. in a pan, so they become soft, flaky and yummy, but many joints don’t do that.
@@xTobsecretx 😭it is SO True!
My buns are already rising! Perfect timing... I was just looking for a quick bread to make!
Oh that Naan & Curry looks so tempting!
wow, I'm impressed! I often bake bread so I'm always into any tips to making great breads. I tried your video and found it to be very informative, easy to follow, entertaining and the narrator made the whole process very approachable for new bakers. I subscribed and going to look for other of your bread videos. Then I'm going to make the no knead bread right now so I can eat it tomorrow.😋
Love to listen to you. You're the best. Can't wait to try this.
It looks like it would hold up well to any filling. I love to make naan pizza I could probably use this the same way, thanks!
I love everything you do! ❤️ thanks for sharing 👍🏾
Nostalgic look back to ‘Pan’-demic bread making frenzy.
Did he make many videos during that? All these ones I know from chef John were from before that shit,
my mother used to make cook that water rous for me to use as paste/glue when I was a child😁
Safe and inexpensive ... also irresistible to mice , unfortunately !
The wooly looking bread (already forgot what you called it!☺️😝) would be fantastic with spinach and feta cheese (and a generous amount of freshly ground pepper), I bet!!! I would love to try it with vegan chocolate too - and, of course, I would veganize the whole recipe too, I’d most likely use coconut milk in place of the milk and a mix of flax seed «egg» in combo with an egg replacer meant for cooking (one for the binding effect, the other for eggy flavor etc. Most of the time things work out fine, I bet this would too! Thanks a lot, Chef John! 👏🤗
You are hilarious and I love the influx in your tone hey would you please show us the Vietnamese/French bread!?? It’s “bahn” for bahn mi. Also, please show us philipino adobo and seattle deli style Vietnamese bbq pork!????? Thanks, you’re the best!!!
Nice. ALL the bread recipes!
Hello friend how are you doing👋
You are, after all, the Right Said Fred of making bread.
I didn't know bread is so easy! 🤩👍
You are....................... FANTASTICLY SIMPATICO!!!!!!!!!!
Ah my favorite didn't make the cut - burger buns. It opened my eyes to the perfection that is properly done brioche. So many pulled porks and briskets I ate enveloped in it.
When he said shaggy dough a little dead part of me became alive again
Oh wow! The Lebanese bread has some neato baked bubbles. Kinda looks like Volcanoes National Park on The Big Island Hawaii. Tasty and purdy presentation 👍
LOL on answer of we don't make it on our Mountain like that. So you say, oh that's okay, your next Mountain neighbors makes it this way. 🤣
Great reply Chef John ! 🥰
My absolute favorite way to enjoy Naan is with Rice Kheer (aka: Indian rice pudding). Obviously I have to omit the garlic, but if you've never tried the two together, next time you go to an Indian restaurant, ask them for regular Naan, the non garlic Naan, and try it with a spoon full of Rice Kheer on each bite. It's pretty amazing.
“Obviously” no garlic.
Is it because you’re a vampire?
Everything looks so tasty and yummy 😋😋😍
I will praise You, O Lord, with my whole heart; I will tell of all Your marvelous works. I will be glad and rejoice in You; I will sing praise to Your name, O Most High. -Psalm 9:1-2
Hello friend how are you doing👋
When I get a notification that you have uploaded a video, my happy time begins 📸❣️🍊♥️ 🥳😘🥰🤩❤️
When I need garlic butter I make the butter garlic butter... Its yummier.
u press down to create more heat per surface area on the bottom and instigate the air pockets to puff up. Not Lebanese but that's the deal with tortillas. Its a necessary step because the puffing steames the insides and makes the texture really nice.
Yes in Assyrian we call tbis lawasha...you make this either in tandoori oven of seela inverted pan! I do love this type of bread and samoon bread too!
Chef John, I still take bath!! I filled my bath container with water and I use a large plastic cup to pour the water on me.. I love how you say "no one bathe anymore"! You make me laugh!
I typically sing Nan nan nan nan Nan nan nan nan Nan nan nan nan Nan nan nan nan Chef John!
Great video Chef! Thanks so much!
nice I’ve really be wanting to do some baking thanks for compiling these videos for me.
Now I wanna make bread. Thanks for your wonderful videos.
It’s kinda looking like Naan 🫓
I love Naan…my all time fave top five breads
i haven't heard the word 'scooch' in years!
“Sherlock Holmes of dough on domes”…. You have out done yourself!
There is nothing like hot bread out of the oven. Except hot glazed donuts, of course.
Hot fresh flatbread with a skewer of meat and some just slightly charred veggies just off the grill, with a drizzle of sauce and an ice cold beer
Love this video! 😍😍
I loved that naaan song 😍
The microwave makes an excellent proving box. I also incubate my yogurt in there. 😄
Instant pot has a yogurt incubation setting that is great for dough proving
Caught that tugging Casablanca reference to the pita recipe in the mountain bread recipe. Pure CJ.
Im from the other mountain, i can confirm thats how we do it.
🤣🤣 Browse social media while taking a bath. That's how we do it on this mountain 🤣
I completely enjoyed this. Thank you. ❤
Great compilation! Thank you!
Great for fall, it's that i'm looking for
The problem with tasteless tortilla wraps is that they are served cold. The tortillas have fat in them, and you need to heat them up, e.g. in a pan, so they become soft and yummy, but many joints don’t do that.
If you had used the Lebanese pillow and oven, you would not be using a spatula at all.....
Perhaps you can name this recipe....Other Mountain Lebanese Bread.....
You could also toss the dough, like a pizza dough round, which will stretch the dough a little bit....
I see that the dough shrunk significantly when it hit the hot skillet...
Perhaps that shrinking lends to the puff in the bread....
Another terrific recipe and, BTW, the Lebanese Hummus is significantly heavier with garlic than the Israeli Hummus is that is usually eaten on the Pita Bread which is filled with Israeli Salad, along with thin slices of phenomenally delicious Slow Cooked Meat.... and generously drizzled with Tahini... Total Yum!!🤗
Sweet cheese in the middle yumm
Another name for this flatbread is Lafa and it's big enough to hold 2-3 squers of the meat of your choice, a few scoops of salad, and some fries :)
Hello friend how are you doing👋
@@markdolan9459 Not comfortable having how are you conversations not on my channel :) but you are invited to join and ask me there.
@@CarbSmartDiabetic oh sorry,, I saw your comment so I decided to say hello
John my favorite flat bread is garlic naan also, gee we have something in common
Can the Mountain bread be frozen? Anyone? Love this guy!
Looks so good😋
"This is how they do it on the other ______". Should be the answer everyone gives when accused of doing something inauthentic.
Its like a text-to-speech software gained sentience and is still learning the ropes on how to sound human.
Bob Ross of cooking
I make Naan or flatbread with Greek yoghert. Makes een real nice taste. I take allperpose flower 250gr, 100ml yoghert, 50 ml water, 1 ts sugar, 1ts salt, halfe ts garlic prouder optional, 4 to 5 gram dried yeast.
The water is not all if the dough mixes I take water if to dry
Hooray!
lol. Who's got time for a bath anymore, especially with social media.
me: watching this in bath🤣
Can't wait to try these out!!!
Hello friend how are you doing👋
Mmmmmmm Wonderful but add more chocolate lol and brush with butter before rolling💃🏼😍
LOVE this compilation video!!!
☺️
THE GREATEST BLT IN THE WORLD.... is at CROWN CANDY in ST. LOUIS CITY. It's called Heart Attack on a Plate and it comes with 16 SLICES of BBAAAAACCCOOONNN!!!!
You have to try it and they are ALSO a candy store and early 20th century ice cream shoppe
I don't Know whether he is a better comedian or cook
Chef John: so the time is gonna depend on how warm the spot is.
My brain: so the time is gonna decide how warm the spot is.
Which is not wrong, i guess🤣😂
Great 👍,
I’ll try them .
Fantastic… and as always enjoy
I just got my Lebanese mountain bread pillow seasoned just how I like it. No way I'm gonna send it to the cleaners and loose all the seasoning.
yeah, it's baking season..YAy!