Chef Frank makes Flatbreads

Flatbread and pizza are not the same...They are, however, close cousins. The recipe for the dough below is something I have been working on for a few years to get right. You can top these anyway you want.
Special thanks to Kaserei Champignon for sponsoring this video
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Film, Editing & Production:Karen & Frank Proto
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For the dough
2#/907 g bread flour
1 oz/28 g instant yeast
1-1 1/2#/.45 L-.68 L water
1 tbsp/17 g sugar
2 tbsp/34 g salt
3 oz olive oil

[@onlynamelefthere]

"If they are not perfectly shaped.. well some food is not perfect" Somehow this sounds really beautiful to me

[@granthampubunderground]

Not a blue cheese guy, but I like the idea of those flatbreads. I would swap out for a creamy soft brie I think. Sing it out people... #TimeToTaste

[@andyleighton6969]

Give it a try, Cambozola is really nice - yes blue, but it's more Brie than Stilton, which they happen to make just down the road from me!

[@Metoobie]

I recommend trying a Stilton if you're not big on blue... sharper, not as creamy, not as skunky. My favourite cheese to have with a nice glass of porto. :)

[@kirstinmckeown3581]

Same, I really can't do blues, but brie goes beautifully with the caramelized onions, and I'm sure it would work for the apple and arugula salad, too!

[@carolinewillard1351]

Frank! I can smell the deliciousness from my kitchen! We love you in our house, and I cannot tell you how much I’ve learned from watching you. Thank you for sharing your talents and being such an easy going, fun and informative teacher! Keep the lessons coming!

[@ProtoCookswithChefFrank]

Thanks so much

[@cuttwice3905]

Carmalized onions and apple would be delicious.

[@misfit_wonderland]

Since I started following you, Epicurious and two or three other chefs who share their wisdom with us on YT, my cooking skills ELEVATED THROUGH THE ROOF! That's so sick... You contributed a vast amount to it. I love the way you approach your viewers and always keeping it simple, delicious and still affordable. Thank you, Papa Frank :)

[@ProtoCookswithChefFrank]

Wow, thank you

[@o0laieta0o]

Omg the crunch sound makes my mouth melt

[@ryncalasagsag4909]

Love it. Feel like anyone would be able to make a fun snack just by watch this video. Thanks for motivating us chef

[@KCKillua]

Everything looks amazing. It's actually my first time seeing someone putting an apple as a topping for a flatbread. I'm definitely going to try it. Thanks, chef!

[@Sqwirle]

Great tip putting the water in first 👏

[@angrypotato_fz]

They look beautiful indeed, and I like a lot these flavor compositions. So many different layers! :)

[@erikbailey2525]

Ohhh, the crunch when you bite into it! Sounds delicious!

[@lilpixie25]

Thank you, these look awesome! And chef Frank is so charming! Thank you

[@alextilton2677]

Awesome video Frank. Beyond just being good cooking content, I use this to relax at the end of work. Thanks again.

[@rhodeislandricetea5171]

So simple and versatile, this flatbread. And elevated with your knowledge of complementary flavors. These look lovely, Chef!

[@OurKitchenClassroom]

Those flatbreads look like the perfect delivery system for all that wonderfully creamy blue cheese, Chef!!! 💜💜💜 That thick layer of caramelized onions is even MORE tangible proof of the 💜LOVE💜 that goes into your food. Sending {{{HUGS}}} from Mexico for another deliciously informative demonstration!

[@ProtoCookswithChefFrank]

Thank you 😋

[@jagerzaku9160]

Absolutely beautiful dish frank

[@jacksondebevec]

Food looks great, made me want to get over my fear of blue cheese. Music at the end of the video was a good addition!

[@jduquesa]

man your recipes and videos are great!

[@UniquelyTB]

They look so good!!!

[@Nana_Wright]

#Timetotaste OMG.....those look so delicious! I love caramelized onions. Never thought to use them on my flatbread pizzas 😁

[@stormtrooper74]

Can’t do this recipe cause gluten. But I can make a tapioca flatbread and stick to the rest of your toppings!!

[@ChezJohn]

New subscriber here. I love blue cheese, I will look for the Cambazolla (sp?) that black label is calling me. Beautiful looking flat breads Chef, thank you. 👏👏👏

[@alexashton6501]

Pizza vs Flatbread is what I like to call "The Jacuzzi Paradox" - all Jacuzzi's are hot tubs but not all hot tubs are Jacuzzi's

[@aw3855]

“If you serve this at a party people will come up and hug you…” Well I know one thing I’ll never bring to a party 😂

[@Metoobie]

Holy moly that looks amazing!!! Question, Chef; when you put your flatbread back in the oven, are the stones still preheated? I don't have stones, but I get a similar effect using cast iron. If you like vinegars, I highly recommend the wine vinegars made by the Torres winery from Spain; you might have to go to a specialty store to find them, but it's the best vinegar I've ever had in my life! I've got to see if I can find that cheese up in Canada.. Cheers!

[@laurapascual4667]

I haven't tried them but I want to hug you! :D They look fantastic.

[@Kenneth2413]

I'm allergic to dairy, so I can't use those cheeses unfortunately. I am planning on trying those flatbreads with some dairy free colby jack or dairy free smoked gouda though.

[@ColinRichardson]

We buy a garlic and cheese flatbread in the shop near us.. It's a lot softer than those here.. But, I think I prefer it that way. But I have never been a fan of crusty bread..

[@SkaterBlades]

Wtf? Yesterday i was looking at flatbread recipes because i wanted to make my own garlic bread (just started making compound butter) and now you upload. Are you psychic? Btw i made my own garlic bread and had it with some spicy bacon and beans. Easy and delicious

[@Dax893]

This man vinegars!

[@robbert-janmerk6783]

I would like to see a whole grain version of this!

[@wehcd]

*#TIMETOTASTE* is my favourite part. Also I would eat that cheese on its own, it looks so yummy

[@QuietStormX]

Both look yummy... ;-D

[@luisepusch4385]

#timetotaste Looks delicious

[@jonicabeird4657]

👍👍👍👍👍😊😊😊😊

[@kirstinmckeown3581]

Looks delicious, even if I'm another swap-blue-for-brie person!

[@kirstinmckeown3581]

Yep, absolutely delicious (with brie)! Tried, tested, and husband-requested!

[@michibuciu5235]

would you baked them directly out of the Freezer or defrost them before putting on the toppings and bake them?

[@noamappel2296]

looks amazing! do you have a good pitta recepie?

[@guillaumecorbin8133]

I wish to integrate #timefortaste to my lifestyle.

[@bensgalley1368]

Gotta love a little Rosemary it can be a life saver for a dish. Just ask Lorenzo 😂 all in all very delicious looking flat breads Frank keep the vids coming

[@Rws4Life]

Complete beginner here! Why does one put oil and vinegar in salads? Purely flavour? Would it be feasible to put only oil or only vinegar or none of those two at all?

[@blue_tetris]

Sure. I use just lemon juice and salt as a dressing on salads. Low-fat dressings are often just vinegar with little or no oil. It's mostly about flavor! A vinaigrette typically uses both oil and vinegar.

[@maromania7]

Oil and vinegar are the base of vinaigrettes, and are commonly used as one themselves as they compliment and balance each other. They also coat the greens to help seasonings (and thier own flavors) stick, but primarily it's down to taste. When it comes to ingredients, most things are.

[@ProtoCookswithChefFrank]

Oil an vinegar compliment each other. The oil give flavor and texture to salads. The vinegar flavor and acidity. Alone the salad wouldn’t be balanced.

[@Rws4Life]

Thanks everybody for the answers! I’ll be making some salad tonight, aye Here’s to hoping it turns out good! 😊

[@lindafreeman7030]

Combining a fat with leafy greens makes it easier for our digestive systems to extract their nutrients. Oil in salad dressing, or in the skillet when pans wilting cooked greens, not only adds flavor, it optimizes nutrition.

[@alessandra974]

Where is your pizza stone from? I’ve been looking for a good one!

[@niza4953]

Chef Frank! Can we please have videos on no-bake breads? :(

[@ProtoCookswithChefFrank]

What type of breads were you looking for?

[@andyleighton6969]

@@ProtoCookswithChefFrank Well, as you ask! Although I can produce a fairly consistent yeasted boule; I've always wanted to be able to knock out "5 minute bread" - flour, water, salt, dash of oil - divide, roll and into a dry frying pan. Come out nice, soft and flexible, ten minutes later they're like cardboard! I've wasted a fair amount of flour. Any help gratefully received!

[@lominoid2748]

oooo im early yay!

[@hlynnkeith9334]

Frank, "I've been pre-heating my stones for about forty minutes." Hahahahaha. Say that again but slower.

[@andizoffranieri721]

Hey Cuz if you Made This For My Hawaiian Themed Birthday Party At Casa Z I Know it Will be A Big Hit!