As an American boy living in the 70’s in Izmir I was chosen to go to the bakery every morning to pick up this Ekmek. So much fun to sit on the steps near the ovens on cold mornings watching the bakers who would wrap a loaf for me in newspaper. The family was ready and no better bread than this with Turkish butter and all the wonderful jams! Even as an older man I can still smell and taste that wonderful experience!
Thank you for the name of this bread. I don't like how RUclips changed it's format awhile back, which basically deleted titles or names of what one is making, baking, fixing, working on, etc., etc.,..... instead a description is given 😐 Sounds like you had an adventurous and interesting boyhood. When did you come back to live in the States? What countries did you live in and do you have old friends there still?
@@RN4Veterans came back in 1976. Been to Greece, Italia, Switzerland, Yugoslavia, Romania, Bulgaria, France, Germany. Traveling South America at the moment, Costa Rica, All over US. No friends from Turkey, but would like to return and find a couple. Yes, my boyhood in Turkey was a highlight. I knew it too, after 5 years when the plane lifted off from Istanbul tears were just streaming down my face. My only regret is that my parents came to the USA. Great place to make money if you are a diligent worker but over time the lack of human connectedness in USA makes you hard and cynical. I have retired and will only visit USA to see my family. In South America there is no constant media background noise for me, just tranquility.
@@overlandecuador8893Recuerdos maravillosos, tranquilidad, el placer por lo que se fue y la buena voluntad por lo que pudiese ser. Un buen pan definitivamente.
Olá. Muito obrigado por compartilhar seus conhecimentos culinários. Pelo que vi, você é Turca. A culinária Turca e a cultura Turca tem coisas sensacionais. Muito obrigado, e continue compartilhando conosco seus conhecimentos e a cultura Turca. Saudações do Brasil. Me inscrevi em seu canal.
Ну ооочень долго, намного дольше, чем обычный хлеб или лепешку выпечь, да и замеса много, только лопаткой, проще руками или миксером- тестомесом замесить
Ятак же тесто готовлю, только руками замешиваю. Хлеб по старинке вобще замешивается руками, долго и на сырых дрожжах или на закваске. Нигде такой хлеб не поешь, как домашний.
Holaa, soy de un país llamado Chile, y me agrada me encantan las teleseries Turkas, desde hace años que las vemos, y de la comida Turka sabemos que es milenaria, pero no sabemos prepararla, me siento, muy feliz cuando me llegan estos videos, me agrada mucho la cultura familiar del pueblo Turko, las mujeres maravillosas que se dedican a cuidar y alimentar a su familia. Desde el sur de Chile un saludo y un abrazo.
Thank you for the lovely demonstration! We are all from every nation of the world but we can come together to make this beautiful bread!!!! Bless you as you share this!!! Let us focus on the beautiful things we can share and not on differences!!!! Thank you!
I can't wait to try this recipe! Thank you so much for posting! Blessings, health, prosperity and peace to you and yours and to all who read this! 👍😘😇💖
I’ve never made bread well… this was amazing!!! I seriously was sooooo… proud of myself after making this bread! It looked good, tasted delicious and was so light and fluffy🥳🥳!!!happy happy
Lindo pão! Imagino que a comida turca em geral seja também bonita assim como este pão e deliciosa. Obrigada por compartilhar. Escrevo do Rio de Janeiro, Brasil.
Лет16-17 назад был в Анталии и этот хлеб мне так понравился что купил 8 булок домой.В первый же день дети и внуки их сьели!Лёгкий,хрустящий и очень вкусный хлеб!Честь и хвала тому кто его придумал!
I have many bread recipes but this looks amazingly delicious 😋 I am going to save this recipe and make it. All of your food looks delicious. Thank you for always including the recipes. Keep on baking and cooking. Fluffy bread is one of my favorites.
Thank you so much. It looks delicious. I will try it. However may I suggest one small thing.. living in France I learned to cut the bread by turning the loaf on the side using the large toothed knife and not to cut it flat side up in order not to flaten it. 🙂🌷
It’s seems too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
Que delicias de panes por dios !! Muchas gracias amiguita por tu receta , inmediatamente lo prepararé , yo preparo panes , pero esto es novedad para mi , y la verdad que se ve una delicia , muchos éxitos amiga , soy peruana y radico en Japón 😉 un abrazo 🥰😘
U may want to try it differently. It’s too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
I am on Keto and watching your bread making video! I also imagined chopped rosemary in the dough, sprinkled with coarse salt on top! I am saving this recipe!!
I'm also on low carb, and bread is a no no, but I don't follow religiously, the problem with an occasional carb heavy item, is that it drops you out of ketosis, but generally speaking you can get back within 12 hours or so, as long as you keep the calories low to start with, I see no problem with a slice or two of bread, once in a while. but there is a hack, to have your bread and eat it too. ruclips.net/video/WiAveM9dBUs/видео.html if you freeze the bread, and then toast it, you can basically knock the insulin spike in half, or more. I think a whole grain homemade bread would even have better results. good luck.
@@officiall.d1010 I have not made it yet! I am low- carb. That is until I saw this. I am Italian and if I was going to go off the railsn it was going to be with Italian Taralli's (like a dense breadstick cracker). I am going to checkout the vid about freezing to lower insulin spike!
Esse vídeo do 🍞 pão turco é sensacional. Sou padeiro aposentado e nunca encontrei uma receita tão simples como essa. Realmente, qualquer leigo pode fazer esse maravilhoso pão turco, de tanta facilidade no manejo dele. Só tenho a agradecer vocês por isso, muito obrigado pela atenção 😊!
Turkish, Arabian are different! And no one should say arabian to turkish food. I also don't say to German Food, aah Scandinavian Fish. Or to Brazilian Food, Canadian Food.
@@apacheY2K no, it makes no sense. i dont say to a german guy, ah youre swiss. this is a turkish video, from a turkish person, who is doing turkish bread and not arabian food. and according to what you wrote it would still be turkish. the person above is probably talking about something else. the dishes are maybe similiar, sure. but turkish is turkish and arabian is arabian without saying one is better. above it sounds like putting everything in one pot.
Saludos desde Colombia, en este momento estoy preparando esta deliciosa receta de pan, ya tengo reposando la masa, sigo todas tus instrucciones al pie de la letra, vamos a ver como me va, abrazo fraternal y buena salud y vida 🤗👍🇨🇴
Технологията за приготвяне на хляба е страхотна! Сигурен съм, че хлябът е вкусен, а видът му е перфектен. Рецептата ще се пробва, а аз ти желая още много последователи! Благодаря!
This looks delicious! I have failed miserably each and every time I've attempted to make homemade bread. You have inspired me to try again. Thank you so much for that, from North Carolina 🇺🇸 👍
@@detroiterhere4897 where in NC? I'm in Greensboro. I just started making bread during the pandemic, myself... and learned a lot last year. I might have some pointers to help you be successful.
Isn’t it too moist? It’s too moist from water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
Hola Yemek maravillosa tus recetas hoy por primera vez encontré en tus vidéos su hérmoso trábajo hicé el pan hoy mismo salió buenisimo. Gracias por compartir fue todo un exito y me piden mas .felicitaciónes y un gran abrázo desde Argentina,apesar que soy Brasileña vivo en este pais maravilloso .Nota 1000para el pan y para vos.🌟❤
I made this recipe and it turned very well. So easy! I followed step by step, and only problem was the bread never browned on outside. Still, tasted great, crunchy outside soft inside. Love it! Thank you for sharing.
Desde España, muchas gracias por tus recetas. Éste pan lo hago muchas veces, pero la masa me queda muy pegajosa, tengo que poner mas harina siempre. El gusto es buenísimo
J'adore cette recette du pain turque cest extraordinaire vote recette superbe vidéo j'en suis ravie bravos je vais essayer de la faire je voudrais bien l'avoir pour la faire merci cordialement pour vôtre simpatie merci beaucoup William Mia Mia ❤❤❤❤💕💕💕🤶🤶👍👍👍👍
Erraram na chamada do vídeo....5 minutos😀....mas valeu o Like...👍 Vou fazer pra dizer depois se ficou bom mesmo. Receita prática....👏👏👏. Paulo Roberto. Petrolina-PE - Brasil.
Спасибо за рецепт, советы и рекомендации. Очень аппетитно и симпатично. Захотелось сразу перекусить. Вам приятного аппетита, а я побежал пробовать готовить.
@@ГулистанЧедлишвили-р4я я пеку щас и вставало в 2 раза меньше все, растекалось, а не стояло.. Ну все равно кинула в духовку, пока выглядит очень некрасиво)
@@xxxyyy7167 а где его возьмешь? Махнёшь на какой-нибудь заводик в Якутию?))) В 80-е в рамках программы борьбы с голодом США снабдило Африку " Хорошими" урожайными семенами пшеницы (100 Ц/га). а в качестве оплаты получили права на семена местного зерна с 6-8Ц/га. Начались массовые заболевания и умирания детей от нехватки микроэлементов(!!!!!!)Думаю. что и мы в той же луже. Попытки "доведения" состава вручную" путем добавок БВК бесполезны и опасны. Наличие в муке микроэлементов не так важно .как их пропорции. соотношения друг с другом .Малейший разбаланс и перестают усваиваться все вещества полностью(!) Этот закон известен с 20-х годов из работ разных там Сеченовых и Павловых...))) Блокадный хлеб был лучше нашего. потому что содержал почти половину муки с нужными ПРИРОДНЫМИ соотношениями(!)
@@xxxyyy7167 Глютен. а где его возьмешь? Махнёшь за ним на какой-нибудь заводик к оленям в Якутию?))) В 80-е в рамках программы борьбы с голодом США снабдило Африку " Хорошими" урожайными семенами пшеницы (100 Ц/га). а в качестве оплаты получили права на семена местного зерна с 6-8Ц/га. Начались массовые заболевания и умирания детей от нехватки микроэлементов(!!!!!!)Думаю. что и мы в той же луже. Попытки "доведения" состава вручную" путем добавок БВК бесполезны и опасны. Наличие в муке микроэлементов не так важно .как их пропорции. соотношения друг с другом .Малейший разбаланс и перестают усваиваться все вещества полностью(!) Этот закон известен с 20-х годов из работ разных там Сеченовых и Павловых...))) Блокадный хлеб был лучше нашего. потому что содержал почти половину муки с нужными ПРИРОДНЫМИ соотношениями(!)
I cannot wait to bake this bread! It is just beautiful and thank you for the recipe!!!
7 месяцев назад
Genial! Gracias me facilitas mucho la elaboración del pan que hago... Tu receta es muchísimo más sencilla y resulta un pan igual de bueno... Yo le agrego afrecho... Gracias. ❤
It’s seems too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
I have been visiting Turkey for over 30 years & Turkish bread is amazing. A friend accompanied me several years ago, he's a bread addict - I wondered if he thought the bread was as good as I told him it was. I was so right. It was like spending time with someone on a binge! Bakeries, restaurants, shops would provide us with 'hits' throughout the day and evenings. I didn't think we could get anymore opportunities until he found a bread deviled van, it was similar to the ice-cream vans who come into your neighbourhood to sell ices. I've made several bread recipes on here & cannot recommend enough you try. Afiyet olsun.
Wasn’t it too mushy inside? All that water seemed to make it too moist? I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
@@LGAussie Verwenden Sie weniger Wasser. Ich nehme 400 ml auf 1 kg Mehl. Alles hängt von der Mehl Feuchte ab. Immer gut mischen und am Ende gut durchkneten, so dass der Laib nicht an den Händen klebt. Bei Bedarf bisschen Mehl beim Kneten dazu geben. Bisschen länger aufgehen lassen, 30 statt 20 Minuten und letztens 25 Minuten statt 15, immer durch den Sieb mit weinig Mehl bestreuen, erst dann mit Tuch bedecken. Nacktes Brot schämt sich 😆zu wachsen und kann schlecht aufgehen und auch am Tuch kleben. Lassen Sie den Brot länger backen. Erste 20 Minuten auf 180 und nächsten 20 Minuten auf 160. Lassen Sie dann den Brot 5 bis 10 Minuten noch im Backofen, der ausgeschaltet sein muss. Das Brot hat dann eine dickere Brotkrüste, Haut. Es ist aber ausgebacken und länger haltbar. Diese Hinweise habe ich von der Oma meines türkischen Freundes noch vor Jahren erhalten. Ein gelungenes Backergebnis!
@@paullindenquist7304 Hi Paul, can u copy and paste ur reply to translator, then copy the English version here? I can’t copy and paste ur reply. I can only copy and paste my comments in the edit section only. I would love to know what u said. Thanks!
@@LGAussie No problem, please, forgive me, but I noticed late, holidays :) Use less water. I use 400ml for 1kg of flour. It all depends on the flour moisture. Always mix well and knead well at the end so that the loaf doesn't stick to your hands. If needed, add a little flour while kneading. Let rise a bit longer, 30 minutes instead of 20 and finally 25 minutes instead of 15, always sprinkle with a little flour through the sieve, only then cover with a cloth. Bare bread is ashamed 😆 to grow and can rise badly and also stick to the cloth. Let the bread bake longer. First 20 minutes at 180 and next 20 minutes at 160. Then leave the bread in the oven for 5 to 10 minutes, which must be switched off. The bread then has a thicker bread crust, skin. But it is baked and lasts longer. I received these tips from my Turkish friend's grandmother years ago. A successful baking result!
Errol Rodríguez, leí por ahí abajo en un comentario que se llama "PAN DE LOS HOLGAZANES" O Pan de los aburridos " por ser tan fácil de prepara!!! (A mí también me gustó)Y que por historia es un pan de todos los países Balcanicos. 🤷🙋
De facil nada hay que amasar una y otra vez con la cuchara da igual y 5 minutos tampoco !! Son 20 mas 20 mas otros 20 mas harina mas agua vuelve a remover...madre mia..
As an American boy living in the 70’s in Izmir I was chosen to go to the bakery every morning to pick up this Ekmek. So much fun to sit on the steps near the ovens on cold mornings watching the bakers who would wrap a loaf for me in newspaper. The family was ready and no better bread than this with Turkish butter and all the wonderful jams! Even as an older man I can still smell and taste that wonderful experience!
Looks yummy
Thank you for the name of this bread. I don't like how RUclips changed it's format awhile back, which basically deleted titles or names of what one is making, baking, fixing, working on, etc., etc.,..... instead a description is given 😐
Sounds like you had an adventurous and interesting boyhood. When did you come back to live in the States? What countries did you live in and do you have old friends there still?
@@RN4Veterans came back in 1976. Been to Greece, Italia, Switzerland, Yugoslavia, Romania, Bulgaria, France, Germany. Traveling South America at the moment, Costa Rica, All over US. No friends from Turkey, but would like to return and find a couple. Yes, my boyhood in Turkey was a highlight. I knew it too, after 5 years when the plane lifted off from Istanbul tears were just streaming down my face. My only regret is that my parents came to the USA. Great place to make money if you are a diligent worker but over time the lack of human connectedness in USA makes you hard and cynical. I have retired and will only visit USA to see my family. In South America there is no constant media background noise for me, just tranquility.
@@overlandecuador8893Recuerdos maravillosos, tranquilidad, el placer por lo que se fue y la buena voluntad por lo que pudiese ser. Un buen pan definitivamente.
Sheer nostalgic reading !
О!!!! Турецкий хлеб!! Красота, вкуснота, простота.Большая благодарность! Замечательный народ, замечательная турецкая кухня.Спасибо!!!!!
Bir Türk olarak ben teşekkür ederim❤🌺
@@ozlemergen5938þþ
Tocmai m-am intors din Turcia, sunt fascinat de ceea ce am vazut si descoperit acolo, o tara si un popor deosebit. Aprecierile si respectul meu! 👍
Si haces ese pan en 5 minutos yo voy a Turquía desde Puerto Rico mi amada isla del encanto caminando 🤣🤣🤣
Ya van 40
😅vou experimentar.
La cocina de él es mágica porque mi masa tuvo que reposar el doble de tiempo y no subió tanto como la de él. 😂
Достали наглой ложью. И обычными, ничем не примечательными рецептами. Жалко время терять. Найдите другой способ зарабатывать. Стыдно даже смотреть.
😂😂😂😂
Olá. Muito obrigado por compartilhar seus conhecimentos culinários. Pelo que vi, você é Turca. A culinária Turca e a cultura Turca tem coisas sensacionais. Muito obrigado, e continue compartilhando conosco seus conhecimentos e a cultura Turca. Saudações do Brasil. Me inscrevi em seu canal.
Muco grasias amigo.🍒🎶
Ну не за5 минут и не без замеса, но выглядит красиво.
И думаю что 100 лет тому не было таких дрожжей))
А так всё по современному
Ну ооочень долго, намного дольше, чем обычный хлеб или лепешку выпечь, да и замеса много, только лопаткой, проще руками или миксером- тестомесом замесить
Поддерживаю Лебедеву
Да где красиво то?
Ятак же тесто готовлю, только руками замешиваю. Хлеб по старинке вобще замешивается руками, долго и на сырых дрожжах или на закваске. Нигде такой хлеб не поешь, как домашний.
Los 5 minutos más largos de mi vida. Se ve bueno el pan!
θατο φτιαξωμε οπός το φτιάχνετε εσης ευ
👍🤣🤣
Pablo Rodríguez; es sólo para cuando estés apurado, ya con tiempo puedes hacer algo más elaborado 🤭 y sí...se ve bueno.
Es sieht gut aus...aber...stimmt nicht das es in 5 min. fertig ist.....😛
@@helenafrank5390 é o pão do Freeza :)
Holaa, soy de un país llamado Chile, y me agrada me encantan las teleseries Turkas, desde hace años que las vemos, y de la comida Turka sabemos que es milenaria, pero no sabemos prepararla, me siento, muy feliz cuando me llegan estos videos, me agrada mucho la cultura familiar del pueblo Turko, las mujeres maravillosas que se dedican a cuidar y alimentar a su familia. Desde el sur de Chile un saludo y un abrazo.
Thank you for the lovely demonstration! We are all from every nation of the world but we can come together to make this beautiful bread!!!! Bless you as you share this!!! Let us focus on the beautiful things we can share and not on differences!!!! Thank you!
I can't wait to try this recipe! Thank you so much for posting! Blessings, health, prosperity and peace to you and yours and to all who read this!
👍😘😇💖
Aamiin yaa rabbal aalamiin
I'm trying to makes keto version of this today. Wish me luck!
@@kacamatakuda2853 ц
Зщ
The background music is really getting on my nerves.
Нет уж мы не умеем повторять..идем к вам в гости..Огромное спасибо за рецепт.. Какие золотые ручки.. сами бегают по столу
I’ve never made bread well… this was amazing!!! I seriously was sooooo… proud of myself after making this bread! It looked good, tasted delicious and was so light and fluffy🥳🥳!!!happy happy
dann schau mal hier ruclips.net/video/KPWSvaqS9UA/видео.html😍
What type of flour did you use?
@@170beth moi j'utiliserais de la farine d'orge mondé. Elle est la moins sucré et très bien pour les diabétiques
Lindo pão! Imagino que a comida turca em geral seja também bonita assim como este pão e deliciosa. Obrigada por compartilhar. Escrevo do Rio de Janeiro, Brasil.
Ээ
Хорошо что титры не закрывают процесс готовки-всё видно как делается. Спасибо за рецепт. Россия,г.Новосибирск🙂
😊
Лет16-17 назад был в Анталии и этот хлеб мне так понравился что купил 8 булок домой.В первый же день дети и внуки их сьели!Лёгкий,хрустящий и очень вкусный хлеб!Честь и хвала тому кто его придумал!
А как это в горячую воду, дрожжи!??????
@@СнежанаЮшкова-ж5вНормально. Будет в меру слегка, но не сильно закиснет и отдавать дрождвми её будет. Вы просто попробуйте.
Надеюсь, что вы сами готовите теперь эти вкусные батоны. Ничего не мешает готовить. Если вы из России, то нет проблем с мукой, её полно.
@@Uni-p1t в РФ турецкая мука не продаётся . а из местной "каши не сваришь" и не пытайтесь даже.
Хлеб придумали для бедных и глупых
Maravillosa receta, muchas gracias.por ser tan generosa y compartir.
I am going to try this! Thank you for posting this! Much love and light from Missouri USA!
Love Turkish bread.. thank you for sharing your recipe and the demonstration was excellent too!!
Fiquei louca com essa maravilha receita.
Obrigada por nos deixar está relíquia
Deus ABENÇOE
Muchas gracias por compartirlo, se ve riquísimo. Dios le siga bendiciendo.
Salió excelente Muchas gracias y que DIOS LA BENDIGA 💖💖
I have many bread recipes but this looks amazingly delicious 😋 I am going to save this recipe and make it. All of your food looks delicious. Thank you for always including the recipes. Keep on baking and cooking. Fluffy bread is one of my favorites.
How did it turned out?
Thank you very much for the recipe.
I will try it.
Please make some more Turkish recipe.
Thank you so much. It looks delicious. I will try it. However may I suggest one small thing.. living in France I learned to cut the bread by turning the loaf on the side using the large toothed knife and not to cut it flat side up in order not to flaten it. 🙂🌷
It’s seems too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
@@LGAussie Brilliant! Thank so much, L.D
Que delicias de panes por dios !! Muchas gracias amiguita por tu receta , inmediatamente lo prepararé , yo preparo panes , pero esto es novedad para mi , y la verdad que se ve una delicia , muchos éxitos amiga , soy peruana y radico en Japón 😉 un abrazo 🥰😘
U may want to try it differently. It’s too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
@@LGAussie 8.⁸х8
7
Si que amasa
Ellerinize saglik,çok güzel oldu,yarin mutlaka deneyecegim 🌹🌹🌹🌹🌹
Molto brava 🌹
Eu tambem vou tentar fazer...obrigada
الف الف الف الف عافيه على قلبك حبيبتي يسلمو ايديكي على الاكلات الطيبه
Спасибо большое за рецепт, обязательно попробую 👍
@@nataliaskorpion599 наверно только потаму что руки остались чистыми,я так не смогу, мне надо прочувствовать тесто.
Обожаю трудолюбивый и дружелюбный, гостеприимный турецкий народ. Привет с Домодедово.
Мария Васильева с Домодедово обожаешь дружелюбие? Или на выбор?
O80
I am on Keto and watching your bread making video! I also imagined chopped rosemary in the dough, sprinkled with coarse salt on top! I am saving this recipe!!
I'm also on low carb, and bread is a no no, but I don't follow religiously, the problem with an occasional carb heavy item, is that it drops you out of ketosis, but generally speaking you can get back within 12 hours or so, as long as you keep the calories low to start with, I see no problem with a slice or two of bread, once in a while.
but there is a hack, to have your bread and eat it too. ruclips.net/video/WiAveM9dBUs/видео.html if you freeze the bread, and then toast it, you can basically knock the insulin spike in half, or more. I think a whole grain homemade bread would even have better results. good luck.
@coastalphriensa4913 how did this turn out? Thank you in advance, L.D
@@agriperma Extremely interesting. Thanks so much, L.D
@@officiall.d1010 I have not made it yet! I am low- carb. That is until I saw this. I am Italian and if I was going to go off the railsn it was going to be with Italian Taralli's (like a dense breadstick cracker). I am going to checkout the vid about freezing to lower insulin spike!
Esse vídeo do 🍞 pão turco é sensacional.
Sou padeiro aposentado e nunca encontrei uma receita tão simples como essa.
Realmente, qualquer leigo pode fazer esse maravilhoso pão turco, de tanta facilidade no manejo dele.
Só tenho a agradecer vocês por isso, muito obrigado pela atenção 😊!
I am Brazilian and I love Turkish food!!
Here we call it : Arabian food.
Very easy the bread.
I will try it !!!
Thanks and love by Brasil!!!❤️
Turkish, Arabian are different! And no one should say arabian to turkish food. I also don't say to German Food, aah Scandinavian Fish. Or to Brazilian Food, Canadian Food.
Deu certo, a massa cresceu? Sempre aprendi q água quente mata o efeito do Fermento. Deu certo, irmã?
And you believe that it’s Turkish ?
@@mustrumx it makes sense because turkish food is spread all over the middle east
@@apacheY2K no, it makes no sense. i dont say to a german guy, ah youre swiss. this is a turkish video, from a turkish person, who is doing turkish bread and not arabian food.
and according to what you wrote it would still be turkish.
the person above is probably talking about something else. the dishes are maybe similiar, sure. but turkish is turkish and arabian is arabian without saying one is better. above it sounds like putting everything in one pot.
Receita maravilhosa. Vou fazer. Obrigada pelo vídeo .SUCESSO. sou do BRASIL e adoro pão .
Eu também sou do Brasil Cidade Guarulhos gostei da receita obrigada
Your bread looks wonderful! Thank you for showing us how it is done.
Thank you fo this video. ❤I am a retired Canadian living in rural northern Việt Nam who misses bread. I will try this in my wood fired oven.
Saludos desde Colombia, en este momento estoy preparando esta deliciosa receta de pan, ya tengo reposando la masa, sigo todas tus instrucciones al pie de la letra, vamos a ver como me va, abrazo fraternal y buena salud y vida 🤗👍🇨🇴
Deu certo colocando água quente? Aprendi q quente mata o Fermento. Cresceu?
Asch es lo mismo no le veo chiste
@@rosacornejo1368 ...
Ну как, вкусно получилось?
ruclips.net/video/ra5I5NolZkw/видео.html
Great English subtitles, very detailed directions and measurements! I’m gonna try many of these recipes!🇮🇹🇨🇦
ขอเป็นภาษาไทยขอค
Благодарю за чудесный рецепт!Хлеб такой красивый и,уверена, вкусный. Здоровья Вам и вашим рукам!
Всегда говорили, что в горячей воде гибнут дрожжи... Интересно 🤔 Надо попробовать. Спасибо за рецепт.
120-130°F is what our yeast says is best temp
Не пробуйте, потом придется долго ждать, пока тесто наконец подойдет.
@@Lida-ce2vs Спасибо, не буду пробовать))
Супер рецепт,молодец большой лвйк,обязательно испеку,очень люблю турецкую кухню,здоровья мира и благополучия
Derhal yapacağım .Tşk ederim harika görüntü.
@@veraulku4811 sспасибо
Voy a intentar hacer el pan, parece riquísimo.
Además de fácil.
Gracias por la receta.
Un poco así lo hacía mi madre deliciosa 😃
Ev yapımı ekmeği çok seviyorum video için teşekkürler... 😍👏🏻
Obrigado pela sua receita! Vou fazer ficou com uma aparência muito bonita e apetitosa. Parabéns!!
Технологията за приготвяне на хляба е страхотна! Сигурен съм, че хлябът е вкусен, а видът му е перфектен. Рецептата ще се пробва, а аз ти желая още много последователи! Благодаря!
Seve muy rica tu receta la pondré en práctica en breve.🔥💕🌷😋☕️🍯🖐🗽
This looks delicious! I have failed miserably each and every time I've attempted to make homemade bread. You have inspired me to try again. Thank you so much for that, from North Carolina 🇺🇸 👍
How did it go? :)
@@whowhy9108 I haven't been home long enough to try it. But I will track back and let you know 👍👋💖
@@detroiterhere4897 Também gostaria de saber pq pretendo fazer este pão parece divino 🥰
@@gloriaduarte3204 Hey Gloria. No translation offered, so I have no idea what your reply said. But the 🥰 is universal. Thank you 👋
@@detroiterhere4897 where in NC? I'm in Greensboro. I just started making bread during the pandemic, myself... and learned a lot last year. I might have some pointers to help you be successful.
Gracias Enfes Yemek , por enseñarnos hacer este fabuloso pan Turco, lo comí en un restaurante Persa y me encantó. Un saludo
Isn’t it too moist? It’s too moist from water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
Hola Yemek maravillosa tus recetas hoy por primera vez encontré en tus vidéos su hérmoso trábajo hicé el pan hoy mismo salió buenisimo. Gracias por compartir fue todo un exito y me piden mas .felicitaciónes y un gran abrázo desde Argentina,apesar que soy Brasileña vivo en este pais maravilloso .Nota 1000para el pan y para vos.🌟❤
I made this recipe and it turned very well. So easy! I followed step by step, and only problem was the bread never browned on outside. Still, tasted great, crunchy outside soft inside. Love it! Thank you for sharing.
I'm having the same issue. Wonder if turning on the fan will help brown it. 🤷♀️
@@alwaysgofwd trying it with egg white next time. Don't understand how the fan would help.
Just increase temperature will give it brownish
請問用什麼麵粉，低筋 中筋～高筋麵粉？
Mas nesse caso acho que dar umas pinceladas de gema do ovo resolve
Спасибо за рецепт! Всегда рада новым друзьям!
Вкусно и аппетитно выглядит👌👍💥💥💥
Muito grata pela maravilhosa receita. Parabéns! Nota 1000
Rasanya kaya apa yaa ,,, mungkin rasanya asin. ,,, tanpa manis ,,, baik utk penderita diabet , ,,😁
Turkish bread awesome.👍
I love the background music 🎵🎶😊
Me encantó siempre Turquía con sus costumbres y bellezas milenarias gracias por pasar estos videos
Estou gostando muito dessa RECEITA vou fazer e já estou compartilhando 🙏👏👏👏👏👏👍
Şimdi bunda maya yok öyle mi ??Şaşırdım gerçekten !!😃🤗
@@tuna3154 это называется французская. Булка..только без кунжута..
Me encantó su canal!
Muchas gracias por su buena explicación , rapidez y claridad en la preparación del pan!
Wa3er merci bien
Desde España, muchas gracias por tus recetas. Éste pan lo hago muchas veces, pero la masa me queda muy pegajosa, tengo que poner mas harina siempre. El gusto es buenísimo
Gosto muito das suas receitas todas saborosas, Boa sorte ! Sou do Rio de Janeiro-Brasil
Thanks , dg mudah buatnya saya
I’m going to try making this bread. Looks so easy, fast and wholesome. Thank you for sharing your recipe..🙏❤️
Muchas gracias por esta deliciosa receta.🌹 Saludos desde el norte de México.🇲🇽👋🥰
J'adore cette recette du pain turque cest extraordinaire vote recette superbe vidéo j'en suis ravie bravos je vais essayer de la faire je voudrais bien l'avoir pour la faire merci cordialement pour vôtre simpatie merci beaucoup William Mia Mia ❤❤❤❤💕💕💕🤶🤶👍👍👍👍
Спасибо вам огромное за вкусный хлебушек, я думаю очень вкусный, хочу попробовать вместе с вами всего вам наилучшего.
Скажите, а какая мука используется? А то не понял, и спросить неукого...
vou fazer esse pão. parece que ficou muito bom mesmo❤
Que linda, gracias gracias, lluvia de bendiciones 🥳🎉🎉🎉🥳
Koszonom szepen kifogom probalmi
Невероятно, от вас запах свежего хлеба пришёл ! Как такое возможно?!
Alla faccia dei 5 minuti!
Made this yesterday, beautiful bread, very easy recipe to follow. Thank you for sharing 👌
¡ Delicioso y fácil de hacer!
Muchas gracias por compartirnos este video. ❤️
Благодарю! Хлеб получается на опаре ☺. А вот смазать взвесью муки и воды это здорово. Не мешает подъему теста. 👍 Получается белый батон значит.
Leva muito mais que 5 minutos e também amassa. Mesmo que seja sem as mãos.
Это не месят, а перемешивают, чтоб соединить все ингредиенты.
@@ОльгаБогданчук-ш4к значит вы не знаете что такое замес
@@АленаКровякова-щ9и вам виднее
It takes about an hour, plus the 30 minutes for the baking! 😀
Erraram na chamada do vídeo....5 minutos😀....mas valeu o Like...👍
Vou fazer pra dizer depois se ficou bom mesmo.
Receita prática....👏👏👏.
Paulo Roberto.
Petrolina-PE - Brasil.
@paulaobertodesouza9146: das war kein Fehler. Das war absichtlich gelogen. Ist nicht das erste Mal
Gracias por la receta, se ve rico y tentador ese pan. Saludos desde Buenos Aires Argentina.
Спасибо за рецепт, советы и рекомендации. Очень аппетитно и симпатично. Захотелось сразу перекусить. Вам приятного аппетита, а я побежал пробовать готовить.
1
Ну и как ?испекли хлеб,а то ведь не все секреты выдают.!
@@ГулистанЧедлишвили-р4я я пеку щас и вставало в 2 раза меньше все, растекалось, а не стояло.. Ну все равно кинула в духовку, пока выглядит очень некрасиво)
Ellerinize emeğinize sağlık çok güzel olmuş 👍💕🙏🤗
çok teşekkürler
Очень красивые батоны получились. Наверное, вкусные. Я тоже испеку такие хлеба. Ничего сложного нет ❤
@iva50552 испечешь. если смотаешься в турцию за хорошей мукой. я думаю. У меня таковой не нашлось. например.
@@АлександрМ-н3фя не пойму, в чём проблема? Даже в самую бедную муку можно добавить глютен и будет хорошая мука с хорошей клейковиной👍
@@xxxyyy7167 а где его возьмешь? Махнёшь на какой-нибудь заводик в Якутию?))) В 80-е в рамках программы борьбы с голодом США снабдило Африку " Хорошими" урожайными семенами пшеницы (100 Ц/га). а в качестве оплаты получили права на семена местного зерна с 6-8Ц/га. Начались массовые заболевания и умирания детей от нехватки микроэлементов(!!!!!!)Думаю. что и мы в той же луже. Попытки "доведения" состава вручную" путем добавок БВК бесполезны и опасны. Наличие в муке микроэлементов не так важно .как их пропорции. соотношения друг с другом .Малейший разбаланс и перестают усваиваться все вещества полностью(!) Этот закон известен с 20-х годов из работ разных там Сеченовых и Павловых...))) Блокадный хлеб был лучше нашего. потому что содержал почти половину муки с нужными ПРИРОДНЫМИ соотношениями(!)
@@xxxyyy7167 Глютен. а где его возьмешь? Махнёшь за ним на какой-нибудь заводик к оленям в Якутию?))) В 80-е в рамках программы борьбы с голодом США снабдило Африку " Хорошими" урожайными семенами пшеницы (100 Ц/га). а в качестве оплаты получили права на семена местного зерна с 6-8Ц/га. Начались массовые заболевания и умирания детей от нехватки микроэлементов(!!!!!!)Думаю. что и мы в той же луже. Попытки "доведения" состава вручную" путем добавок БВК бесполезны и опасны. Наличие в муке микроэлементов не так важно .как их пропорции. соотношения друг с другом .Малейший разбаланс и перестают усваиваться все вещества полностью(!) Этот закон известен с 20-х годов из работ разных там Сеченовых и Павловых...))) Блокадный хлеб был лучше нашего. потому что содержал почти половину муки с нужными ПРИРОДНЫМИ соотношениями(!)
Me encantó tu receta amiga , exquisito tu pan turco.voy a tratar que me quede bien .desde chile un gran saludo..bendiciones
Шшзшю
Hola que rico pan se antoja mucho 😋 gracias por compartir la receta te mando saludos y bendiciones desde México
Uma receita descomplicada e um passo a passo perfeito 👏✨ parabéns 👏
Уже пол часа все месит ? А где хлеб за пять минут сушая брехня я так все делаю но ге за 5 минут
Sieht toll aus, aber wie kommt man auf 5 Minuten. Das dauert aber deutlich länger😊
Se ve buenísimo. Vamos a probarlo. Saludos desde Panamá 🇵🇦 Felicitaciones
What beautiful bread. Thank you for the recipe. Can't wait to try it.
This bread looks beautiful and I love the way you made the video. Just perfect. Thanks ❤️
I cannot wait to bake this bread! It is just beautiful and thank you for the recipe!!!
Genial! Gracias me facilitas mucho la elaboración del pan que hago... Tu receta es muchísimo más sencilla y resulta un pan igual de bueno... Yo le agrego afrecho... Gracias. ❤
Всегда очень нравится смотреть турецких хозяюшек! Они хорошо готовят, учат своих дочерей и русских снох турецкому мастерству выпечки!🥰🙏👍👍👍🌹🌹🌹
HUM!!! PARECE QUE FICOU MUITO GOSTOSO! VOU FAZER ESSA RECEITA! MUITO OBRIGADA! SÃO PAULO, BRASIL
Enfes, tu receta es muy buena, explicas muy bien. Muchas gracias, te saludo desde México 😊
It’s seems too moist from all that water. I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
I have been visiting Turkey for over 30 years & Turkish bread is amazing.
A friend accompanied me several years ago, he's a bread addict - I wondered if he thought the bread was as good as I told him it was.
I was so right.
It was like spending time with someone on a binge!
Bakeries, restaurants, shops would provide us with 'hits' throughout the day and evenings.
I didn't think we could get anymore opportunities until he found a bread deviled van, it was similar to the ice-cream vans who come into your neighbourhood to sell ices.
I've made several bread recipes on here & cannot recommend enough you try.
Afiyet olsun.
Me encanto esta receta de 🥖 muchísimas gracias ☺️ se ve delicioso y podemos disfrutar desde una torra o un sándwich 🥙 delicioso
Muito.obrigada pela receita sou adepta de tudo feito em casa com muito amor e.. capricho adorei !
Parabéns pela apresentação, do jeito que faz parece que todos podemos fazer. De Pratápolis MG ,Brasil.
Looks easy and delicious 😋
muito obrigado querida
@@EnfesYemekTarifleri kkkk
Desculpe mas sou masculino, não se diz "querida".
Kkkk
@@JoaoRodrigues-mj5ds probably translates wrong. 😉
merhaba benim kanalıma da destek olursanız çok sevinirim..
Se ve muy sabroso ese famoso pan turco....fácil y paciencia para que llegue a feliz término!!!🤗
Merci c
.
Все зависит от муки , температуры ,времени, воды и соли , и получится совсем другой хлеб, если не в Турции выпекать
Vielen Dank für das tolle Rezept, habe es nachgebacken 😊und sehr begeistert!!
Wasn’t it too mushy inside?
All that water seemed to make it too moist? I would make 4 smaller loaves to get the bread crispier. It’s too mushy inside. Needs to be toasted after slicing.
@@LGAussie Verwenden Sie weniger Wasser. Ich nehme 400 ml auf 1 kg Mehl. Alles hängt von der Mehl Feuchte ab. Immer gut mischen und am Ende gut durchkneten, so dass der Laib nicht an den Händen klebt. Bei Bedarf bisschen Mehl beim Kneten dazu geben. Bisschen länger aufgehen lassen, 30 statt 20 Minuten und letztens 25 Minuten statt 15, immer durch den Sieb mit weinig Mehl bestreuen, erst dann mit Tuch bedecken. Nacktes Brot schämt sich 😆zu wachsen und kann schlecht aufgehen und auch am Tuch kleben. Lassen Sie den Brot länger backen. Erste 20 Minuten auf 180 und nächsten 20 Minuten auf 160. Lassen Sie dann den Brot 5 bis 10 Minuten noch im Backofen, der ausgeschaltet sein muss. Das Brot hat dann eine dickere Brotkrüste, Haut. Es ist aber ausgebacken und länger haltbar. Diese Hinweise habe ich von der Oma meines türkischen Freundes noch vor Jahren erhalten. Ein gelungenes Backergebnis!
@@paullindenquist7304
Hi Paul, can u copy and paste ur reply to translator, then copy the English version here? I can’t copy and paste ur reply. I can only copy and paste my comments in the edit section only. I would love to know what u said. Thanks!
@@LGAussie
No problem, please, forgive me, but I noticed late, holidays :)
Use less water. I use 400ml for 1kg of flour. It all depends on the flour moisture. Always mix well and knead well at the end so that the loaf doesn't stick to your hands. If needed, add a little flour while kneading. Let rise a bit longer, 30 minutes instead of 20 and finally 25 minutes instead of 15, always sprinkle with a little flour through the sieve, only then cover with a cloth. Bare bread is ashamed 😆 to grow and can rise badly and also stick to the cloth. Let the bread bake longer. First 20 minutes at 180 and next 20 minutes at 160. Then leave the bread in the oven for 5 to 10 minutes, which must be switched off. The bread then has a thicker bread crust, skin. But it is baked and lasts longer. I received these tips from my Turkish friend's grandmother years ago. A successful baking result!
Mmmm rico pan, fácil y rápido. Bien explicado, imposible fracasar. Gracias por la receta y preparación ❤️👌👏💪🙌👍🤗🇨🇱
Wow 🤩 看了你的評論我也想去嘗試！
❤️
تبارك الله عليك روووووووعة تسلم ايديك 🙋♂️🙋♂️🙋♂️👍👍👍🌹
@@Abdozhiri thanks 🙏 ❤️
@@COOKINGART. Greetings my greetings for you 👍🌹🔔
Merci beaucoup pour se bon pain 🥖 j’aime beaucoup la cuisine turc algérienne de France 🇫🇷 🇩🇿🌹❤️
Love you for making this for us so clear to understand and with complete description of ingredients..thank you....nic of Philippines
It looks so easy to Make it!!
I’ll give a try! Thanks for the recipe!!
Muito generosa a forma como você passa essa deliciosa receita de pão. Vou tentar fazer. Parabéns e muito obrigada. 🤗😘
Nossa só água trigo e sal
Se ve que está bien suave☺️ lastima que quiero eliminar el pan de mis comidas 😞gracias probaré hacerlo para mis visitas 😜
اخد وقت طوييييل جداوفي الاخير خبز فقط
Harika oldular, emeğinize sağlık 👌🥰👏👏
O pão levou mais de uma hora e diz que não precisa amassar e é só 5 minutos
@@vilmafarias2485
А что Вы хотите получить за 5 минут???
тесто требует времени и рук!!!
@@Simochka ???????
Faleminderit qe po na i servirini keto gatimet e fundit ne shqip.Ju pershendes MIMOZA FERRA nga TIRANA.❤😂
Спасибо за рецепт ,выглядит очень аппетитно
Great recipe cannot wait to try it out. SEEMS EASY and looks delicious 😋
Errol Rodríguez, leí por ahí abajo en un comentario que se llama "PAN DE LOS HOLGAZANES" O Pan de los aburridos " por ser tan fácil de prepara!!! (A mí también me gustó)Y que por historia es un pan de todos los países Balcanicos. 🤷🙋
GREAT recipe so easy and cuts beautifully!!! Try it now!!!
Gracias por la receta. Se ve delicioso y fácil de hacer, con tan buena explicación.
Просьба перевести текст на русский язык
De facil nada hay que amasar una y otra vez con la cuchara da igual y 5 minutos tampoco !! Son 20 mas 20 mas otros 20 mas harina mas agua vuelve a remover...madre mia..
🤔🤔🤔🙄🙄
Как прекрасно разделить хлеб с друзьями! Всем Мира и благополучия!
Россия, Сибирь.