Download temu app through temu.to/k/usMTpnqBIuCL6su to get $100 Coupon Bundle for free (for all users) Or search【join3783】on temu app to claim (for all users) Or Use【dkf9994】to get 50% OFF at check out on Temu App (For Temu app new users)
I've seen a similar Asian recipe and it puffed. The difference is that they used a high gluten flour and they kneaded the dough a lot longer until it was very stretchy and you could pull it thin enough to see through. Then they let the dough rest 15 minutes and shaped it into balls, rolled it out and cooked it on a hot flat pan. It took longer than 10 minutes for certain.
Yes you are correct our flat bread dough is usually very tight, and then left to rest a bit. Idk about other Asian countries but in India(mainly in the northern states) we eat chapatis everyday, but not as a dish. Its usually the starch along with any of our dishes. And we use Whole wheat instead of AP flour & brush ghee instead of olive oil. They can be cooked on a pan or in a tandoor.
My experience making roti (which are much thinner) is that the HEAT is the key factor to whether they puff or not. Roti only has flour, no yoghurt or baking powder, but they still puff
@@yasmin7903 preheat pan on high heat on a gas stove, this is the only way to make it correctly. If you've using electric make sure you can see the heat coming off the pan. Just for reference Naan, thicker flatbread, is made in a clay oven called a Tandoor and it reaches temperatures exceeding 900°F or 483°C.
I just want to say I’m really happy to see you continuing to make videos. I subscribed a long time ago when you were just starting and I could tell you had amazing skills. I really hoped back then that you wouldn’t stop, so it’s really great seeing you crushing it now… getting sponsors, growing your team, making really good, informative content. The internet really needed you. 🙏👏
uhhhhhh, this current video is him just re-doing a recipe that has 65 million views, but using his "pizzazz" while doing it and hocking his sponsors. this is some bullshit.
it was a turkish channel you pulled the video from and the yogurt looked homemade. even though it wasn't homemade, the turkish shelf yogurt is more yeasty, more fermented almost anything you can find there. i think that made them puff so much
Last time I've seen one of your videos was 1-2 years ago. Back then I found the fridge kicking strange, but it grew on me, and eventually I looked forward to the recipes that deserved it. Now came back to your channel, by chance, and the fridge montage was funny as hell. It's just an added bonus to the humour and straight forwardness of the video. Hope you have fun doing these. Look forward for the next ones.
Reminds me of the Nan bread I get at Indian restaurants. Which I love!! If it puffs I'd make a pita sandwich. If not.... Butter garlic brushed on top with yogurt sauce or chutney to dip in.
Thanks for yet another great video. A quick note about the measurements: The actual word used in the video is "water glass". It's a rather arbitrary unit, depending on the size of the glass, and it's not standardized like the US cup. It works when the measures in a recipe are all proportionate to each other but that's rarely the case.
Not sure if there has been international units before in your vids but they're very much appreciated! Such a welcome change! Following a recipe is quite frustrating when you gotta bounce between cups to ml calculators all the time.
Montreal, starting to rain really hard and I need to nap 2-3 hours before my nightshift...you are a ray of sunshine in my day when I ask myself what do I eat this week. Like always, great content and explanation, thank you for your time
Temu products were manufactured using forced labor of the school girls kidnapped by Boko Haram held at gun point working inside of a furnace 23 hours a day, I respect this man's hustle proudly allowing them to sponsor his content
Looks like my favorite bread that is called nahnes kaadi in Navajo 😋 minus the yogurt n oil. Tastes good with butter and jam, or with potatoes and spam, or with soup n stew. Also, instead of heating the dough, heat up some lard or oil you can make delicious frybread 😍😋
I am watching from Amarillo, TX. My day is okay so far. When life gives you melons, you might be dyslexic. And the weather is weathering pretty hard right now. 78 degrees (F) and sunny.
I like to cook these, or flatbread like a cheese crisp, let the cheese melt with some green onions and my favorite hot sauce, so basically I treat them like a thick tortilla! Yum!🙂👍
Fun fact about the cups I guess, I was recently looking at purchasing a rice cooker and I learned that for them a cup is around 3/4ths of one of our cups. 480g of flour coming out to *around* 3 cups for us but 4 cups for them checks out with that ratio, and also means the person who made the recipe was from some area in Asia!
I followed a similar recipe, but it used "liquid" dough so it didn't need to roll out. The creator claimed it would cook in 5 minutes. The prep was quick, but it took more like 10 minutes to cook. BUT, they definitely puffed up and I had used a gluten-free flour. They were tortillas rather than flatbread, but they were good. I really like this series =) Your take on the questions that are asked cracked me up because I was thinking the same thing when you got to the "Mother's maiden name" lol.
When will we have our next state from 50 plates from 50 states!? I'm so excited about that series, I love this one too, but I like seeing the various foods from various states!
Wonder what your neighbor's think when they see you out back beating that poor fridge... that maybe they need to move? Hey, look, he's at it again! Then again, they probably watch your videos 😊
I thought you only attack the fridge when the recipe/food is awesome. This recipe was mediocre at best so why did the fridge get attacked? When a recipe sucks you should walk past the fridge to show it was not worthy. Just a thought. Love your videos! ❤
You should reference your recipe for Na'an, that was in with your Butter Chicken recipe. I LOVE that one, the Na'an is superb, and the Butter Chicken is fantastic! This is the one you put up that convinced me to source Kashmiri Chile Powder - what a great decision! The Na'an takes a bit more time, but I feel it is likely that the results are probably much more predictable, and hey, the yeast adds some flavor and aroma too. Won't be trying a 5.9, but enjoy the WSAT vids!
Flour compacts, which is one reason people encourage baking by weight. The moisture and protein content, as well as flavor varies a lot among types and brands or flour. Also, you might have wanted the plancha/griddle in the video was big enough you might have wanted to make just one at a time.
To make it puff, there is a technic to it. The first flip is in about a minute, the second flip is about a minute and a half and the third flip is when it'll puff.
The difference in mass vs volume of flour comes down to the type of flour used. I’m guessing you used all purpose flower. The original video probably used lighter pastry flour.
It's called naan. A seasoned cast iron frying pan. Hot and dry. Knead out, do not roll, then into the pan start stretching out your next, flip the first, finish the next. The first is done. If not pan is not hot enough. His pan was never hot enough. Add garlic and basil to the dough. Do not add olive oil unless you need a bitter flavor.
The flour is not a discrepancy. Since flour compacts and people fill their volume measures using different methods, flour is best weighed. 120 grams for a cup of flour is a common conversion, though America's Test Kitchen uses 130 grams, I think.
I've always used 120 grams per cup of flour. That's the conversion King Arthur recommends. And I find weight measurements to be much more reliable than volume.
Watching from Colombia. My day is great. Funny comment, haha. Weather is hot. Mother's maiden name is Aguilar. I don't want a dog, car, frog, or any pets. I'm loving your content and approach to cooking. Thanks for your inspiration to do more in the kitchen.
Brilliant! It's good to know (and see!) that things don't always work out as planned and hoped. This video was thoroughly entertaining because the end-product was not a total success! (A bit like real life, eh?)
it wasn't a total success because this guy is a hack who takes a video with 65 million views to put on his own channel because he doesn't have any ideas and just wants everything to be views and likes. How about do your own recipe?? He likes advertising his sponsors and just does other peoples recipes?? And then fucks them up? OK.
a trick to get doughs like this to puff up, i learned making tortillas. cook them on one side for maybe a minute and like thirty seconds on a unseasoned pan on medium, and then cook them on the other side for like 45 seconds ish, but then the trick is to take another pan and give it a quick good hard push on top of it and then flip one more time and finish cooking.
Puff will come if you cook it on high heat sometime when Indian make roti which si similar to this. To puff it they directly put on the stove after it's 80% done.
This is basically just roti and it comes down to practice. My friends mom would make a big batch every week for her family and she knew how to work the dough to where theyd puff up and get flaky layers. Ive tried a few times and hardly ever get them to puff. Im thinking you have to make several hundred to get the technique perfect.
Thanks for saying that a lot of these channels are leaving out a lot of details. I have tried this recipe from a different channel, cause let's be honest, there are tons of similar ones .. and most of my flatbreads didn't inflate like they did on the video. It was my first time making them, so I experimented with heat and thickness of the breads but it seemed to have not made a difference .. it can be quite frustrating when you, average home cook, can't tell what's wrong and I have to admit I didn't have the patience at the time to look through other videos to find out. Which is on me of course.
@@saikatduttaece50 That's alright for me, but since they didn't inflate for That Dude Can Cook either and he's a pro.. I felt much better. Edit: I just saw a different comment mentioning that the yoghurt in turkey is much more yeasty than in other countries, which can make a difference in them puffing up or not.
He is not a pro at making that specific kind of bread. He is a pro chef, but any Indian mon is a pro in making those breads, they are making them for years and for the whole family. I am not trying to demean you, it just takes a lot of practice. Some people even can't perfect it after making it for years. You don't even need yeast to make them puff, just plain bread and water.
Well this specific recipe can be applied to any kind of bread, but the basic style is very similar to naan/roti/chapati made in every household. And believe me the basic recipe is very simple, yet the fluffiness, softness, texture everything differs from cook to cook. I have still not learnt the art of making them puff, my wife's ones puff but aren't soft, unless eaten hot, my mum's isn't perfect, but there are relatives who make absolutely soft.
Little lesson in RUclips SEO… These videos get 10 million views becaaaaaause they rank well for “make bread in ten minutes” and variations on that keyword. Not huge search volume, but enough to get it started. The intent behind those searches is informational not entertainment. They want to make the bread…. Which means…. They interact with the video A LOT. They watch to the end, they flip back and forth… the creator deliberately doesn’t provide measurements etc. so you need to go back and rewatch to try and figure out the darn recipe… And all that engagement gets it trending in people’s feeds - the content is also super easy to make into reels, tiptoes, etc - so the production is super quick for the creator, which means they crank them out. And hey presto, the engagement snow ball keeps on rolling. Brought to you by the people to put those massive essays at the front of recipe blogs.... Fucking hate this industry lol
Download temu app through temu.to/k/usMTpnqBIuCL6su to get $100 Coupon Bundle for free (for all users)
Or search【join3783】on temu app to claim (for all users)
Or Use【dkf9994】to get 50% OFF at check out on Temu App (For Temu app new users)
Nuuuu not a TEMU read.....
Can you please start listing what type of flour you are using, it does help 😂
Do not succumb. Social credit is not needed.
its the plants !!! 65 M CAME FOR THE STRANGE PLANT PLACEMNETS !!!
If I could subscribe twice I would because ykily! Utah! Relaxing with all the pets. Yk
I've seen a similar Asian recipe and it puffed. The difference is that they used a high gluten flour and they kneaded the dough a lot longer until it was very stretchy and you could pull it thin enough to see through. Then they let the dough rest 15 minutes and shaped it into balls, rolled it out and cooked it on a hot flat pan. It took longer than 10 minutes for certain.
Yes you are correct our flat bread dough is usually very tight, and then left to rest a bit.
Idk about other Asian countries but in India(mainly in the northern states) we eat chapatis everyday, but not as a dish. Its usually the starch along with any of our dishes.
And we use Whole wheat instead of AP flour & brush ghee instead of olive oil. They can be cooked on a pan or in a tandoor.
My experience making roti (which are much thinner) is that the HEAT is the key factor to whether they puff or not. Roti only has flour, no yoghurt or baking powder, but they still puff
So do they puff if the pan is hotter or less hot?
@@yasmin7903 using an IR thermometer, my experience is that a temperature between 270 and 300 C is about right.
@@yasmin7903 preheat pan on high heat on a gas stove, this is the only way to make it correctly. If you've using electric make sure you can see the heat coming off the pan. Just for reference Naan, thicker flatbread, is made in a clay oven called a Tandoor and it reaches temperatures exceeding 900°F or 483°C.
Heat definately is the key
I just want to say I’m really happy to see you continuing to make videos. I subscribed a long time ago when you were just starting and I could tell you had amazing skills. I really hoped back then that you wouldn’t stop, so it’s really great seeing you crushing it now… getting sponsors, growing your team, making really good, informative content. The internet really needed you. 🙏👏
These are the kinds of ai/bot comments I like. Positive and supportive. Yay.
Some of my favorite, easiest to do, under 1 hour recipes come from him too! I make a mean carbonara now because of him!
@@uniqueflowsnakeYep its reassuring that bots are still not smart enough to end with 'you know i love you too!'
uhhhhhh, this current video is him just re-doing a recipe that has 65 million views, but using his "pizzazz" while doing it and hocking his sponsors. this is some bullshit.
What a nice comment :D
it was a turkish channel you pulled the video from and the yogurt looked homemade. even though it wasn't homemade, the turkish shelf yogurt is more yeasty, more fermented almost anything you can find there. i think that made them puff so much
^this
that's what I was thinking might be happening
as a Turkish person I can confirm, I usually make my own yogurt.
Thanks for the heads up. I live in Austria and used our regular store yoghurt and most of them didn't puff up. That explains a lot.
It's not yeasty, it's acidic, which will interact with the baking powder and make them puff up.
Last time I've seen one of your videos was 1-2 years ago.
Back then I found the fridge kicking strange, but it grew on me, and eventually I looked forward to the recipes that deserved it.
Now came back to your channel, by chance, and the fridge montage was funny as hell. It's just an added bonus to the humour and straight forwardness of the video.
Hope you have fun doing these. Look forward for the next ones.
Jesse Pinkman if he stayed in school and went to culinary school:
Let's cook Mr White!
There would be more chili P
😂😂😂
Jesse if he took the plea deal and Saul running the camera instead of the yogurt shop
Bitch, this recipe ain't right yo.🤣🤣🤣
Reminds me of the Nan bread I get at Indian restaurants. Which I love!! If it puffs I'd make a pita sandwich. If not.... Butter garlic brushed on top with yogurt sauce or chutney to dip in.
Yeah its exactly the recipe for naan. You can drizzle olive oil with garlic and it tastes yumm.
I love Naan!
Idk how you come up with more original fridge attacks every video but somehow you do !!! It’s amazing !!!
I highly recommend the tortilla recipe from this video ruclips.net/video/vbWbHhlpnK4/видео.html
Watching from Dallas TX. Watching you and a few other Y-Tube chefs makes me a better home cook. Thank you.
Thanks for yet another great video. A quick note about the measurements: The actual word used in the video is "water glass". It's a rather arbitrary unit, depending on the size of the glass, and it's not standardized like the US cup. It works when the measures in a recipe are all proportionate to each other but that's rarely the case.
The higher hydration the dough, the hotter the heat for the puff. Also, in the original video, they imply to rest the dough covered.
Thanks dude I actually had this video saved I was going to use with my awesome chicken salad 😢 Now I don't know what to do, I love all your videos ❤️
Not sure if there has been international units before in your vids but they're very much appreciated! Such a welcome change! Following a recipe is quite frustrating when you gotta bounce between cups to ml calculators all the time.
Montreal, starting to rain really hard and I need to nap 2-3 hours before my nightshift...you are a ray of sunshine in my day when I ask myself what do I eat this week. Like always, great content and explanation, thank you for your time
Love your take on the questions “they” ask….totally caught me off guard. Spot on!! 3:02
Temu products were manufactured using forced labor of the school girls kidnapped by Boko Haram held at gun point working inside of a furnace 23 hours a day, I respect this man's hustle proudly allowing them to sponsor his content
The. Best. Series.
Thanks for keeping us hungry 👍👍
I like this series, dude. Keep going!
I enjoy every single Video. Thanks man.
Looks like my favorite bread that is called nahnes kaadi in Navajo 😋 minus the yogurt n oil. Tastes good with butter and jam, or with potatoes and spam, or with soup n stew. Also, instead of heating the dough, heat up some lard or oil you can make delicious frybread 😍😋
First time commenting here from Kansas. Thanks for the great videos. I have been sharing your videos with friends and family.
Thank you,Chef. You do these experiments so we don't have too.....unless they are actually good.
From Australia mate, appreciate the metric. Makes you more accessible to a wider audience. Cheers 🍻
Sweden, southern part, literally no rain for months and today on the day i move its raining, AND NOT A SMALL AMOUNT NO NO. Love the vid.
I am watching from Amarillo, TX. My day is okay so far. When life gives you melons, you might be dyslexic. And the weather is weathering pretty hard right now. 78 degrees (F) and sunny.
Also, I have dogs, a cat, AND frogs, 3 red eyed tree frogs.
thanks for your response 😂
My sister and her family live in Amarillo. Was there in May.
I'm a Canadian who lives in the Philippines (10yrs) Been a sub for a few years now!!! 🐕🦺🐈.... 🦄... 😁 Keep up the great recipes!!!
Man i freaking love your videos!
I am happy you started the "I'll see about that" series!
1st time commenting! Love your channel!
To get them to puff up you might need to regularly pat down the edges so the hot air inside is well distributed.
I love your channel and recipes.
I like to cook these, or flatbread like a cheese crisp, let the cheese melt with some green onions and my favorite hot sauce, so basically I treat them like a thick tortilla! Yum!🙂👍
Dude. Best video. Showing how it really is
Fun fact about the cups I guess, I was recently looking at purchasing a rice cooker and I learned that for them a cup is around 3/4ths of one of our cups. 480g of flour coming out to *around* 3 cups for us but 4 cups for them checks out with that ratio, and also means the person who made the recipe was from some area in Asia!
I followed a similar recipe, but it used "liquid" dough so it didn't need to roll out. The creator claimed it would cook in 5 minutes. The prep was quick, but it took more like 10 minutes to cook. BUT, they definitely puffed up and I had used a gluten-free flour. They were tortillas rather than flatbread, but they were good. I really like this series =)
Your take on the questions that are asked cracked me up because I was thinking the same thing when you got to the "Mother's maiden name" lol.
Enjoying your videos here in Sweden, it’s a hot summer👍🏻☀️.
When will we have our next state from 50 plates from 50 states!? I'm so excited about that series, I love this one too, but I like seeing the various foods from various states!
The Dough needs to rest that was my mistake under 10 minutes i think not
Love these videos. Here from Cape Cod. Keep it up!!!!
How are you so funny man, I just love your videos😍 like honestly!!
Wonder what your neighbor's think when they see you out back beating that poor fridge... that maybe they need to move?
Hey, look, he's at it again!
Then again, they probably watch your videos 😊
I thought you only attack the fridge when the recipe/food is awesome. This recipe was mediocre at best so why did the fridge get attacked? When a recipe sucks you should walk past the fridge to show it was not worthy. Just a thought. Love your videos! ❤
i thought the same thing, the level of attack should match the rating.
Thank you! I had that recipe saved to try. I’ll just make tortillas instead.
You should reference your recipe for Na'an, that was in with your Butter Chicken recipe. I LOVE that one, the Na'an is superb, and the Butter Chicken is fantastic! This is the one you put up that convinced me to source Kashmiri Chile Powder - what a great decision! The Na'an takes a bit more time, but I feel it is likely that the results are probably much more predictable, and hey, the yeast adds some flavor and aroma too. Won't be trying a 5.9, but enjoy the WSAT vids!
Your Turkish pronunciation is 10/10
Greetings from Boston, Ma!
Flour compacts, which is one reason people encourage baking by weight. The moisture and protein content, as well as flavor varies a lot among types and brands or flour. Also, you might have wanted the plancha/griddle in the video was big enough you might have wanted to make just one at a time.
To make it puff, there is a technic to it. The first flip is in about a minute, the second flip is about a minute and a half and the third flip is when it'll puff.
I flip as soon as bubbles appear then just flip, flip until it puffs. I use a Tawa over a medium heat.
The difference in mass vs volume of flour comes down to the type of flour used. I’m guessing you used all purpose flower. The original video probably used lighter pastry flour.
8:45 I always love when he attacks the fridge 😂
Man the fridge attack segment is so surreal. Blew my mind.
That is bar far the best fridge scene 😂😂😂
First real hot week in socal! Thanks for everything
I know you gotta chase that bread but temu?
An unethical video sponsor on RUclips?
Surely you jest😳😜
I fast forward through the in video commercials... never watch them...
Love from Cardiff, Wales, uk.
Love it Sonny temu 😂... And I'm watching from Scotland and it's pissing down.. Surprise surprise 😮
taking one for the team!
Hallo from Köln, Germany 👋
It's a lovely 23°c which is a godsend after the heat we've been having lately
Thanks for the video. What is the threshold for smashing your fridge? 5.9 is pretty low :)
Greetings from HCMC, VN. Nice video ...
It's called naan. A seasoned cast iron frying pan. Hot and dry. Knead out, do not roll, then into the pan start stretching out your next, flip the first, finish the next. The first is done. If not pan is not hot enough. His pan was never hot enough. Add garlic and basil to the dough. Do not add olive oil unless you need a bitter flavor.
Watching from Zimbabwe
The flour is not a discrepancy. Since flour compacts and people fill their volume measures using different methods, flour is best weighed. 120 grams for a cup of flour is a common conversion, though America's Test Kitchen uses 130 grams, I think.
I've always used 120 grams per cup of flour. That's the conversion King Arthur recommends. And I find weight measurements to be much more reliable than volume.
Just love you….and your tastebuds!!
Please don't accept sponsorship from Temu, they are incredibly unethical.
I was pretty surprised to see it sponsored on this channel
Watching from Colombia. My day is great. Funny comment, haha. Weather is hot. Mother's maiden name is Aguilar. I don't want a dog, car, frog, or any pets.
I'm loving your content and approach to cooking. Thanks for your inspiration to do more in the kitchen.
Brilliant! It's good to know (and see!) that things don't always work out as planned and hoped. This video was thoroughly entertaining because the end-product was not a total success! (A bit like real life, eh?)
it wasn't a total success because this guy is a hack who takes a video with 65 million views to put on his own channel because he doesn't have any ideas and just wants everything to be views and likes. How about do your own recipe?? He likes advertising his sponsors and just does other peoples recipes?? And then fucks them up? OK.
Watching from Maastricht, Netherlands today. Long ways from Texas.
Dude... I love your videos and recipes.... YOU CANNOT SCHILL FOR TEMU !!!! I am super dissapoointed...
I did this recipe and they didn’t puff up, so I use unsalted butter and cilantro on top as bread for dinner 😊
These are nice when you brush them with garlic butter and serve them with kofta kebabs.
I just fell like 'hold my beer' and want to try it!
In the UK, Temu is pronounced with a long "E". And a catchy song!
ruclips.net/video/RgNuwb9lpeg/видео.html
It is the same in the US. He didn’t pronounce it correctly.
watching from Bali here 😅
This is very similar to a sopapilla/tortilla dough. You need to use a flat top to get good results
If im correct she uses a crepe pan (I have one too)
Reacation and end was 13492% worth it❤️❤️❤️❤️
a trick to get doughs like this to puff up, i learned making tortillas. cook them on one side for maybe a minute and like thirty seconds on a unseasoned pan on medium, and then cook them on the other side for like 45 seconds ish, but then the trick is to take another pan and give it a quick good hard push on top of it and then flip one more time and finish cooking.
Damn Sunny, I can see the cameraman on your dome! Great recipe
Humid AF in New England
I’ll take some!!
Hold the vegetable oil!!
did you include the baking powder?
you know every time I see this man I just cant get Mike Manzi from Dateline NBC out of my head.
Puff will come if you cook it on high heat sometime when Indian make roti which si similar to this. To puff it they directly put on the stove after it's 80% done.
Can you please make a step by step recipe for clam chowder! 😁
This is basically just roti and it comes down to practice. My friends mom would make a big batch every week for her family and she knew how to work the dough to where theyd puff up and get flaky layers. Ive tried a few times and hardly ever get them to puff. Im thinking you have to make several hundred to get the technique perfect.
The baking powder has about 15 to 20 minute window after he gets wet did you go longer?
Thanks for saying that a lot of these channels are leaving out a lot of details. I have tried this recipe from a different channel, cause let's be honest, there are tons of similar ones .. and most of my flatbreads didn't inflate like they did on the video. It was my first time making them, so I experimented with heat and thickness of the breads but it seemed to have not made a difference .. it can be quite frustrating when you, average home cook, can't tell what's wrong and I have to admit I didn't have the patience at the time to look through other videos to find out. Which is on me of course.
It's tough, skill is also an issue. Never works first time.
@@saikatduttaece50 That's alright for me, but since they didn't inflate for That Dude Can Cook either and he's a pro.. I felt much better.
Edit: I just saw a different comment mentioning that the yoghurt in turkey is much more yeasty than in other countries, which can make a difference in them puffing up or not.
He is not a pro at making that specific kind of bread. He is a pro chef, but any Indian mon is a pro in making those breads, they are making them for years and for the whole family.
I am not trying to demean you, it just takes a lot of practice.
Some people even can't perfect it after making it for years.
You don't even need yeast to make them puff, just plain bread and water.
@@saikatduttaece50 I wasn't aware these are Indian, I was following a turkish recipe.
Well this specific recipe can be applied to any kind of bread, but the basic style is very similar to naan/roti/chapati made in every household.
And believe me the basic recipe is very simple, yet the fluffiness, softness, texture everything differs from cook to cook.
I have still not learnt the art of making them puff, my wife's ones puff but aren't soft, unless eaten hot, my mum's isn't perfect, but there are relatives who make absolutely soft.
As a Turkish, i was never expecting to see a turkish recipe in this video
Could you do a meet n greet in Austin!? 🙌🏽
If _feels_ to be a bit but you might still be traveling to the next state? 😉 Looking forward to the next 50 states / 50 plates video!
By using Temu, you support the CCCP. (no up vote for that very reason)
Michigan. 63F. Cloudy and gray. I am depressed and listless. Avoiding my work. If I had snacks, I'd be snacking.
Little lesson in RUclips SEO… These videos get 10 million views becaaaaaause they rank well for “make bread in ten minutes” and variations on that keyword.
Not huge search volume, but enough to get it started.
The intent behind those searches is informational not entertainment. They want to make the bread…. Which means…. They interact with the video A LOT. They watch to the end, they flip back and forth… the creator deliberately doesn’t provide measurements etc. so you need to go back and rewatch to try and figure out the darn recipe…
And all that engagement gets it trending in people’s feeds - the content is also super easy to make into reels, tiptoes, etc - so the production is super quick for the creator, which means they crank them out. And hey presto, the engagement snow ball keeps on rolling.
Brought to you by the people to put those massive essays at the front of recipe blogs.... Fucking hate this industry lol
man, that dude can cook
My weather is a bit froggy today. Thanks for asking.