Is 10 minute Bread Actually Good? We'll See About That

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10-Minute Bread Recipe:
Original Recipe:
4 glasses of flour (480 g)
1 glass of yogurt (220 g)
1 glass of water (200 ml)
1 pack of baking powder (10 g)
1 teaspoon of salt (8 g)
1 tablespoon of vegetable oil (10 ml)
Revised Recipe (as seen in my video)
3 cups + 6 tbsp all-purpose flour
1 cup of plain yogurt
3/4 cup of water
2 1/4 tsp baking powder
1 tsp of salt
1 tbsp of neutral oil
Original video and creator- • 10 DAKİKADA BAZLAMA🔊İS...
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DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

[@thatdudecancook]

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)

[@Barf_FaB]

Nuuuu not a TEMU read.....

[@Buddhavibez]

Can you please start listing what type of flour you are using, it does help 😂

[@TheSteam02]

Do not succumb. Social credit is not needed.

[@narayanalee]

its the plants !!! 65 M CAME FOR THE STRANGE PLANT PLACEMNETS !!!

[@bradleytenderholt5135]

If I could subscribe twice I would because ykily! Utah! Relaxing with all the pets. Yk

[@Robb403]

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.

[@kushagraN]

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.

[@jessicadesjardins1165]

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. 🙏👏

[@uniqueflowsnake]

These are the kinds of ai/bot comments I like. Positive and supportive. Yay.

[@adamseidel9780]

Some of my favorite, easiest to do, under 1 hour recipes come from him too! I make a mean carbonara now because of him!

[@jamesli9380]

​@@uniqueflowsnakeYep its reassuring that bots are still not smart enough to end with 'you know i love you too!'

[@urwholefamilydied]

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.

[@datboiisforreal]

What a nice comment :D

[@jansun999]

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]

So do they puff if the pan is hotter or less hot?

[@jansun999]

@@yasmin7903 using an IR thermometer, my experience is that a temperature between 270 and 300 C is about right.

[@deeez00]

@@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.

[@lgalvin2171]

Heat definately is the key

[@ba5aran]

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

[@Ray.Norrish]

^this

[@mccorama]

that's what I was thinking might be happening

[@ipatates]

as a Turkish person I can confirm, I usually make my own yogurt.

[@bianka4001]

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.

[@Iampatrix]

It's not yeasty, it's acidic, which will interact with the baking powder and make them puff up.

[@HahaNoMoreBreadForYou]

Jesse Pinkman if he stayed in school and went to culinary school:

[@rpgambit]

Let's cook Mr White!

[@Smiththebat]

There would be more chili P

[@kahil101]

😂😂😂

[@Realmoflo]

Jesse if he took the plea deal and Saul running the camera instead of the yogurt shop

[@ViktorLucca]

Bitch, this recipe ain't right yo.🤣🤣🤣

[@miguelsimao1577]

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.

[@BBBILLY86]

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.

[@maipardhan]

Yeah its exactly the recipe for naan. You can drizzle olive oil with garlic and it tastes yumm.

[@Mimito5]

I love Naan!

[@mabahit]

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.

[@watsonrk1]

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 😊

[@xx4rch4xx]

From Australia mate, appreciate the metric. Makes you more accessible to a wider audience. Cheers 🍻

[@jameshassell6084]

Idk how you come up with more original fridge attacks every video but somehow you do !!! It’s amazing !!!

[@georgiawild4332]

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.

[@Weaver1812]

Watching from Dallas TX. Watching you and a few other Y-Tube chefs makes me a better home cook. Thank you.

[@sherylbates4375]

I am happy you started the "I'll see about that" series!

[@bryanjames7528]

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 😍😋

[@hughfristoe]

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.

[@hughfristoe]

Also, I have dogs, a cat, AND frogs, 3 red eyed tree frogs.

[@thatdudecancook]

thanks for your response 😂

[@Mimito5]

My sister and her family live in Amarillo. Was there in May.

[@EdricHsu]

To get them to puff up you might need to regularly pat down the edges so the hot air inside is well distributed.

[@steve3667]

The higher hydration the dough, the hotter the heat for the puff. Also, in the original video, they imply to rest the dough covered.

[@nerojay2105]

Man the fridge attack segment is so surreal. Blew my mind.

[@donnacollins1356]

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 ❤️

[@WYGOWarrior]

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! ❤

[@joediephuis]

i thought the same thing, the level of attack should match the rating.

[@El-Rico]

Thank you,Chef. You do these experiments so we don't have too.....unless they are actually good.

[@jimstone8842]

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

[@Mezzier]

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

[@mattiasklement2677]

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.

[@TurquazCannabiz]

Your Turkish pronunciation is 10/10

[@bozzie_]

Please don't accept sponsorship from Temu, they are incredibly unethical.

[@brianaguirre1]

I was pretty surprised to see it sponsored on this channel

[@Brandon-jw5cv]

The. Best. Series.

[@N1cX591]

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.

[@vincethewhat1362]

I know you gotta chase that bread but temu?

[@petersarubbi]

An unethical video sponsor on KZbin? Surely you jest😳😜 I fast forward through the in video commercials... never watch them...

[@DebH.]

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!🙂👍

[@SirenXD.]

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!

[@kentotott2092]

First time commenting here from Kansas. Thanks for the great videos. I have been sharing your videos with friends and family.

[@johnsheffield1387]

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.

[@williamhiner8849]

I made those, but fried em in butter and they were delicious.

[@bianka4001]

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]

It's tough, skill is also an issue. Never works first time.

[@bianka4001]

@@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.

[@saikatduttaece50]

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.

[@bianka4001]

@@saikatduttaece50 I wasn't aware these are Indian, I was following a turkish recipe.

[@saikatduttaece50]

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.

[@Sherky81]

Love your take on the questions “they” ask….totally caught me off guard. Spot on!! 3:02

[@elmo319]

That is bar far the best fridge scene 😂😂😂

[@AmorYMigas]

Thank you! I had that recipe saved to try. I’ll just make tortillas instead.

[@ThaiChampion88]

The Dough needs to rest that was my mistake under 10 minutes i think not

[@thatdudecancook]

I highly recommend the tortilla recipe from this video kzbin.info/www/bejne/rJO6k3ueodWhgZY

[@Munchieez]

dude. I dont know. You're the man. Had a date last night and I hit that bish up with one of your recipes. It was awesome. thank you this is truly a public service. Buddha bless

[@jphelan64]

Love these videos. Here from Cape Cod. Keep it up!!!!

[@ericnelson6075]

I'm a Canadian who lives in the Philippines (10yrs) Been a sub for a few years now!!! 🐕‍🦺🐈.... 🦄... 😁 Keep up the great recipes!!!

[@jamesclover3055]

Dude... I love your videos and recipes.... YOU CANNOT SCHILL FOR TEMU !!!! I am super dissapoointed...

[@kutrabilada8865]

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.

[@maxineb9598]

I flip as soon as bubbles appear then just flip, flip until it puffs. I use a Tawa over a medium heat.

[@mmasque2052]

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.

[@Bink141]

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!

[@talha.256]

As a Turkish, i was never expecting to see a turkish recipe in this video

[@benhen3888]

I enjoy every single Video. Thanks man.

[@BoibiTheWeak]

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.

[@ItsManley]

8:45 I always love when he attacks the fridge 😂

[@AP-gq9cy]

you know every time I see this man I just cant get Mike Manzi from Dateline NBC out of my head.

[@crownstupid]

Fred, that crazy man next door is beating up his fridge again.

[@kyouneusford6382]

Oh no, Sonny got sponsored by Temu

[@lemonyskunkketts7781]

So Temu is just another cheap 3d printed item site 😂 nah I have a dollar store if I need junk

[@colinlonx590]

Dude. Best video. Showing how it really is

[@billdurham8477]

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.

[@Josefernandez35563]

Damn Sunny, I can see the cameraman on your dome! Great recipe

[@SimplyHEARTLESS]

Reacation and end was 13492% worth it❤️❤️❤️❤️

[@dmmetzpaul]

Hey Sonny, I'm loving this series, but I hope you'll start doing the recipe as presented, and then giving us your pro chef take on it as well

[@Tharr-cx4uq]

Thanks for keeping us hungry 👍👍

[@MURDASTANG69]

my weather is hot, i have dog, i have cat, i have chickens, i have goats, i like frogs

[@gregharte9050]

Did this dude just ask for all of our security questions casually while cooking?

[@marlanebozzi7002]

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.

[@mbudziszek]

1st time commenting! Love your channel!

[@TheHOOfan1]

The fridge is saying "you didn't even like it and you still beat me up"

[@JohnTolici]

These are nice when you brush them with garlic butter and serve them with kofta kebabs.

[@fran6b]

I just fell like 'hold my beer' and want to try it!

[@fivepindin]

In the UK, Temu is pronounced with a long "E". And a catchy song!

[@fivepindin]

kzbin.info/www/bejne/iJixpqqYbtGjm8k

[@Mimito5]

It is the same in the US. He didn’t pronounce it correctly.

[@playr1029]

This is very similar to a sopapilla/tortilla dough. You need to use a flat top to get good results

[@wfodavid]

Watching from Maastricht, Netherlands today. Long ways from Texas.

[@economicist2011]

3:15 "What are the last four digits of your social security number?" "What was the make and model of your first car?" "What was the first name of your best friend in first grade?"

[@eggstu]

Temu: High quality products???? What

[@Mr05sti]

First real hot week in socal! Thanks for everything

[@UnfinishedProjectDartSport]

I’ll take some!! Hold the vegetable oil!!

[@evelina733]

How are you so funny man, I just love your videos😍 like honestly!!

[@raedwulf61]

Michigan. 63F. Cloudy and gray. I am depressed and listless. Avoiding my work. If I had snacks, I'd be snacking.

[@joshbeswick]

Humid AF in New England

[@gotlandia1588]

Enjoying your videos here in Sweden, it’s a hot summer👍🏻☀️.

[@theredbeardbard]

I like this series, dude. Keep going!

[@conorharrington8154]

I'm liking this trend of asking Marcus to try stuff

[@poedameron8198]

If you want them to puff, try tapping the top of the bread as it's cooking. That might work, I've seen it in other tutorials.🤔🤔

[@Cresposts]

Greetings from Boston, Ma!

[@alelitre]

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.

[@stephendocherty6629]

Love it Sonny temu 😂... And I'm watching from Scotland and it's pissing down.. Surprise surprise 😮

[@nazman8285]

In my opinion you can't make these in a frying pan. You need to use something like a chapatti/Indian flatbread pan. Tefal does one 😅

[@jasonmoss9112]

What happened to 50 plates 50 states. Haven’t seen a new video in a while.

[@thrdstooge]

You're definitely pulling off the Mr. Inbetween look.

[@olehiliushyk1398]

I'm from Ukraine. And I'm soldier on war. Thanks for ur recipes ❤ it's rainy today by the way 😅

[@markflacy7099]

By using Temu, you support the CCCP. (no up vote for that very reason)

[@PNUTT4444]

Did you just yell freedom when you attacked the fridge. Hilarious

[@NomaD_203]

I think your original thickness was fine. You need really high heat to set the outside quickly, then when you flip, the steam from the uncooked middle is what makes the two outside crusts (that are cooked and set) split apart.

[@ZombieQueen819]

I did this recipe and they didn’t puff up, so I use unsalted butter and cilantro on top as bread for dinner 😊

[@yashnagda9363]

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.

[@pnzrldr]

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!

[@pkmplayer642]

man, that dude can cook

[@christopheronald]

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.

[@GaryBlouin]

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!