🥨Early access videos➡bit.ly/ChainBaker 🌾Support my work➡bit.ly/chainbaker-kofi 🇺🇸 Amazon Store bit.ly/us-amazon-store 🇬🇧 Amazon Store bit.ly/uk-amazon-store
These bad boys are really good😉 I've been making Greek pita bread for years. The dough keeps up to four days in the fridge and it takes half an hour max to have fresh bread for breakfast or dinner. Love your channel🤗🥙
This was a simple and easy flatbread, featuring whole wheat, fine semolina and bread flours - I made them this morning, shaping eight smaller pitas and pan-frying them on the griddle. The boys enjoyed the still-warm pitas with TipTree jams 🍓🍒, my son and his wife enjoyed ham and egg 🍳pita sandwiches and I enjoyed the soft, fluffy pita with some butter……mmmmmm. 🧈🧈🧈 Photos have been posted (#400/2025-#8) - a milestone for me as I have now made 400 unique ChainBaker recipes. I hit 300 on January 7, 2024, and almost one year later, I made 100 more of his recipes - most were the actual recipe, some were additional variations mentioned in the video and some were the bakes in his “Principles of baking” videos. As ever, many thanks to Charlie for creating these recipe videos! I have thoroughly enjoyed making them.
I have made these very many times and love them, I lived in Morocco for 18 years and our housekeeper used to make them daily for us, I like them for breakfast personally but they are good any time and any filling, the aroma takes me right back!
WOW, I was waiting for this one since I started breadmaking after your videos🎉🎉🎉 This kind of pitas is the best one and very popular in Israel. My dad practically lives on these so I hope he will like them😂 Ideally, they should have an even softer crust and even thicker interior (don't get me wrong, they should have a pocket, but its "walls" should be thick and puffy). I'll definitely want to try and make a wholwheat version and a cold-proofed version of these as well. Charlie 👑👑👑
I would love to see you do videos with fresh milled flour. It is a different beast and seems to be the thing people are into now. I still struggle with it. Especially when using it with a sourdough starter.
As a Moroccan. Moroccan semolina makes all the difference.. The bread should be very fluffy and soft inside suitable for dipping which is what Moroccans use bread for..
These are the perfect size for a nice hearty "snack-sized" sandwich (in other words, I don't need to make them as "minis" as I usually do with Charlie's bakes). I might make these again for a fun "sandwich day" at the office. Charlie has 242K subscribers - YAY! Let's continue with this momentum for 2025!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your friends, family and "followers" to subscribe to his channel. Go "Team ChainBaker" 📣📣 Keep on baking, everyone!!! 🍞🥖🫓🥙🥨🍩🍪
Just watched a cool video from a little channel called Sandwich Tribunal. They made some Italian Sandwiches with an Italian pocket bread called: Pucce Bread. It seems very similar.
🥨Early access videos➡bit.ly/ChainBaker
🌾Support my work➡bit.ly/chainbaker-kofi
🇺🇸 Amazon Store bit.ly/us-amazon-store
🇬🇧 Amazon Store bit.ly/uk-amazon-store
These bad boys are really good😉 I've been making Greek pita bread for years. The dough keeps up to four days in the fridge and it takes half an hour max to have fresh bread for breakfast or dinner. Love your channel🤗🥙
This was a simple and easy flatbread, featuring whole wheat, fine semolina and bread flours - I made them this morning, shaping eight smaller pitas and pan-frying them on the griddle. The boys enjoyed the still-warm pitas with TipTree jams 🍓🍒, my son and his wife enjoyed ham and egg 🍳pita sandwiches and I enjoyed the soft, fluffy pita with some butter……mmmmmm. 🧈🧈🧈
Photos have been posted (#400/2025-#8) - a milestone for me as I have now made 400 unique ChainBaker recipes. I hit 300 on January 7, 2024, and almost one year later, I made 100 more of his recipes - most were the actual recipe, some were additional variations mentioned in the video and some were the bakes in his “Principles of baking” videos.
As ever, many thanks to Charlie for creating these recipe videos! I have thoroughly enjoyed making them.
400! What a great milestone 🥳 Your bakes always look super pretty and it really shows your skills. On to 400 more! 💪😎
Thank you - and yes, on to 400 more!!
Ha, I've got half a bag of organic semolina that I need to use up and you've just provided the perfect solution. Thanks for this.
these look so good. I shared on my FB page too. Thank you for sharing your creations Charlie, much appreciate you and your recipes
I have made these very many times and love them, I lived in Morocco for 18 years and our housekeeper used to make them daily for us, I like them for breakfast personally but they are good any time and any filling, the aroma takes me right back!
I had some extra bagel dough from a bake last night and used it to make some flat bread. It’s actually really nice dough for it.
I had batbout from an Algerian street vendor in France, they were amazing and filled with a sort of curried chicken I think ❤
they look good !
WOW, I was waiting for this one since I started breadmaking after your videos🎉🎉🎉
This kind of pitas is the best one and very popular in Israel. My dad practically lives on these so I hope he will like them😂
Ideally, they should have an even softer crust and even thicker interior (don't get me wrong, they should have a pocket, but its "walls" should be thick and puffy). I'll definitely want to try and make a wholwheat version and a cold-proofed version of these as well.
Charlie 👑👑👑
I follow you from Thailand
this is now in my baking list
ty
I would love to see you do videos with fresh milled flour. It is a different beast and seems to be the thing people are into now. I still struggle with it. Especially when using it with a sourdough starter.
I gave it a go, but it's quite limiting in the number of different breads that can be made with it. So it's not for me.
As a Moroccan. Moroccan semolina makes all the difference.. The bread should be very fluffy and soft inside suitable for dipping which is what Moroccans use bread for..
Try to do some Pão de Queijo!!!! You'll love them
Is it kind of like this? ua-cam.com/video/HcQ8v4YHycc/v-deo.htmlsi=0yT9t8nOEn2SHCo5
@@ChainBaker Yes! Didn't realize you made them as they're called pão de queijo here in Brazil. Best breakfast ever
These are the perfect size for a nice hearty "snack-sized" sandwich (in other words, I don't need to make them as "minis" as I usually do with Charlie's bakes). I might make these again for a fun "sandwich day" at the office.
Charlie has 242K subscribers - YAY! Let's continue with this momentum for 2025!! Please continue to share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your friends, family and "followers" to subscribe to his channel.
Go "Team ChainBaker" 📣📣 Keep on baking, everyone!!! 🍞🥖🫓🥙🥨🍩🍪
Just watched a cool video from a little channel called Sandwich Tribunal. They made some Italian Sandwiches with an Italian pocket bread called: Pucce Bread. It seems very similar.
Hi ,I really appreciate what you have made for us , but please what was the weight of the ingredients, thanks 😊
Hi, The link to the recipe is in the description box (click on "more..." to expand the grey section below the video.)
Always linked below the video :)
bread Daddy woop woop! :D
😆
Charlie, the link with recipe doesn't work, can pls check?
At the moment you can find the recipe here on UA-cam in the Members section on my channel. Once it goes public the link will also start working ✌️
I tried but all I ended up with was flatbread, no pockets, I should try again.
👍👍🦘🦘
Thanks, Charlie - I do have fine semolina flour on hand. Will plan to give this a try very soon. 🫓