Flatbreads 101 | Milk Street TV Season 8, Episode 17

[@Gracefuly]

This is absolutely amazing. I just watched this a couple days ago and I’ve already made it three different times. Also You could do so much with this recipe! I divided the dough and shaped into individual little breads. This recipe is incredible!! my family loves it. Thank you so much for sharing!PTL!

[@diannewinckler9087]

Wonderful breads! I watch 3 times: once to get enthused, 2nd to focus only on ingredients and write and 3rd to follow their experience. Thank you for bringing us foods from other cultures!,

[@katherinesmith9985]

My family is a big fan of flat bread. We make lefse, naan, pita, tortillas, even roti! It's easy and delicious!

[@lala_bee]

Thank you for reposting with subtitles. I wanted to know what those gentlemen were saying!

[@Yosiempre-qg6im]

This video is interesting. I apprecciate every explanation of every chef. Cada una de las recetas presentadas en este capítulo tiene algunos ingredientes en común y preparaciones diferentes dependiendo de los lugares donde se preparen. Y cómo de vayan a servir, es decir que algunos se usan para comidas más sencillas que otras, siempre se pueden servir como parte de las comidas del hogar de quién las preparé supongo. Estuve enfocada en entender la técnica de preparación, y me hubiese gustado tener escritas la dosis de ingredientes, pero se puede intuir y realizar las preparaciones explicadas.

[@christyhughes6632]

I tend to forget the salt as well if I don't weigh it out and have it sitting there next to the kneeding dough😉 So there is one trick. But I haven't really seen a problem either when adding the salt in the beginning. I specifically make homemade sourdough. I tend to just make sure it's weighed out and in view so as not to forget

[@Knulppage]

I knew this would be back with subtitles!

[@Knulppage]

I'm so pumped to start making these breads...right...now!

[@julhe8743]

Thank you,👌

[@brianw3822]

How about talking about hydration percentage or Bakers percentages?

[@lynnstlaurent6789]

Or using grams at the very least. I can’t imagine anyone baking bread consistently without using grams.

[@LESLIE-xu4jm]

Stinks that you can’t get the recipes without having a membership. Seems like if you’re going to host them on KZbin to get people to be interested in your site and your work, you would have an occasional free recipe.

[@maryreneejohnson2590]

Started to watch than went to the website to find the recipe, but could not find it. So stopped watching. If I cannot make it what is the point

[@lindagilbraith5644]

With Milk Street you have to pay to join and get the recipes. I watch for the inspiration only. I will find the recipe from another site.

[@hu_b]

@@lindagilbraith5644 Agree it's a good channel for ideas. Also, they randomly give some of the measurements in the videos, the missing ones you can usually see what they're doing and approximate it.

[@carolablue5293]

I watch for ideas and technique. Recipes can be found on other websites.

[@AdM-h2r]

If you expand “more” link above, you can find the links that take you to the recipes for each.

[@JulioRubenViñales]

Recrear la vista.

[@recoilrob4765]

You disappoint me, Chris, I figured of all the online cooking shows Milk Street would've gotten it right. You don't bake by you bake by weight. not cups of flour grams of flour, milliliters of water.

[@hm3954]

Baker/bakery in Berkeley = Steve Sullivan/Acme 😊

[@VcassCsoto]

I make flatbread like this and didn’t know what it was called

[@Ilikeitlikethis]

I love your show but when it coms to baking surely it must be time to ditch 'cups' as a measurement for weighted ingredients. I'd even accept archaic ounces that you Mericans prefer !

[@fosterjoshua]

Need a good pinsa recipe

[@BlackJesus8463]

pizza

[@desiemehrabian1133]

Could you post some more content that’s gluten free?

[@BlackJesus8463]

no. you want gluten-free stop eating wheat.

[@edzmuda6870]

Jeeeez! This guy doesn’t know volumetric measurements are inferior to baking bread?

[@BlackJesus8463]

not a single pizza smh

[@saurabhbhardwaj1051]

Great entertainment ZERO information

[@hu_b]

Plenty of information on three flatbreads maybe you dozed off

[@RepentImmediately]

The number of miserable people in the comments is hilarious.

[@fjordhellas4077]

You need to learn your history and facts: that region that you call Antakya in Turkey has been part of Syria for millennia. The Christians of that region call themselves Syriacs and the flatbread that you show isn’t Turkish, it’s Levantine native to Syria and Lebanon. What’s tragic is how ignorant we are as a Nation, we’re pathetic ! This guy should take a trip to Byblos ( I bet he has no idea where Byblos is) to see where our Alphabet comes from or he should visit the ancient city of Tyre to se where Europe was born. Turkish food is bland, the Turks who were nomads from Central Asia had a limited kitchen, they took most of their dishes from Lebanon, Syria, Palestine, Egypt or from Greece.´ I was in Turkey for a conference and I didn’t like Turkish food at all .