I mean this as a compliment, I appreciate that you aren't "slick" in your work. You bang things, make a mess, and yet the product still comes out beautifully! You remove the intimidation factor from cooking (especially baking, which can be pretty intimidating to the novice).
This is the people who are rarely in kitchen and can't cook, who are commenting like that... What mess was done? I can't see a "mess". I just see the normal process. You can't make a dough levitating in the air or stop the flour from effect of general rules of physics. Everything was normal and neat.
as a child in 1963 my father would cook this. we called them "Dough-Dums" the only difference was he would let the dough rise THREE times and pinch off smaller balls that would end up about muffin size and fresh off the skillet we would put butter and fresh strawberry jam from the grandma's garden on top of it and OMG to this day, now decades later I still miss those. Just having this pop up in my feed today literally brought happy tears to my eyes. Thank you for sharing.
My grandma always used to make bread and croissants from scratch, she'll wake up early whip it up and I'd have it for breakfast or lunch. These days life is way too fast paced for making things from scratch on a daily basis.
A tip for convenience: Make a batch of this, divide it into whatever size balls you want to eat it (smaller pancake sized or big like in the video), wrap them and store in fridge in tupperware. You can grab them out, roughly shape/roll them and cook fresh! Dough will keep for 2-3 days safely in the fridge this way.
@@taylortisaacI wondered the same thing. It said to cook for 3 minutes on each side. Based on the size of the bread and how the pan wasn’t smoking before he put the dough in, I would say medium low temperature.
This is a traditional style of bread called "stompekake" in Norway and I believe it has been well known elsewhere in Europe too. It's the pan frying that is the key; you can make a much simpler, healthier and/or cheaper dought than this and it still tastes absolutely fantastic - far better than any bread you can buy in a store.
@@VivaGlamLana I don't think you need a video for it. Replace some of white flour with wholemeal wheat (or whole-wheat flour as they call it in the USA). The more you use of it, the healthier the bread is. Since somebody mentioned diabetes here, recommended for those who suffer from that is bread made with at least 3/4 wholemeal flour. This is regardless of whether it's pan fried bread or regular loaves. A little bit of oats and/or rye can be great too btw but be careful; too much oats makes the dough sticky and gluey, too much rye makes it heavy and keeps it from raising properly. You can also leave out the sugar. Instead add a little bit of flour before you add the yeast. The yeast need something to feed on right away but flour is just as good as sugar. It takes a little bit longer for the dough to raise but only a few minutes. And of course vegetable oil is healthier than butter. (Edit: or maybe not. See one of my other replies for a more detailed explanation.) I prefer rapeseed oil since it's neutral in taste but olive oil and soy oil are great too and can add some really nice flavours.
@@tessjuel Wow! Thank you for taking the time to respond to me. Gonna give it a go with olive oil. I have high cholesterol to worry about… (I shouldn’t be eating this lol) so any cut corners are welcomed! ((But I also might try the buttery goodness one too. Because omg 🤤))
Things I love about this video: 1. The serenity of watching bread come together 2. How delicious this recipe looks 3. The fact that I feel like I could probably make this myself 4. The fact that literally every comment is "I also make bread but my recipe is slightly or entirely different" 5. The fact that I for the life of me cannot tell if the creator's comments are passive aggressive or not 6. Rustic, doughy ASMR.
i wrote it down for my own personal use because i find this easier for me to follow while in the kitchen so I'll add it here if anyone else can get use from it. i apologize if the grammar is not very good hehe 1 cup warm water (200ml) 1 tbsp yeast (10 grams) 4 tsp sugar 1/3 cup vegetable oil (60 ml) 1 cup warm milk (200ml) 1/2 tsp salt 5 cups of flour (600 grams) plus extra to work with the dough 1/4 cup room temp butter (100 grams butter) In a bowl combine the warm water, yeast, sugar and oil mix till combined. Cover and let stand for 10 minutes. In another bowl mix warm milk and salt, then add to yeast mixture. Shift 5 cups flour into the liquid mixture and mix till it begins to form a dough. Kneed dough till it no longer sticks to the bowl, using extra flour if necessary. The dough should be soft. Cover and let rise for at least 45 minutes. Sprinkle some flour on to your work space and transfer the dough from the bowl. Flouring your hands as well. kneed and devide the dough into 12 pieces and form pieces into balls, set dough aside and devide room temp 1/4 cups (100 gr) butter into 8 pieces. Place pieces of butter on 8 of the dough balls. Begin to work one of the dough balls along with the butter using your hands, adding one more once you have completed flatting the first. Place the third ball on top without butter. Fold sides of your disc in to create a square shape, then pulling in sides to from a round shape. No need to be precise with this step. In a heated skillet add your dough, cooking it for about 10 minutes on each side checking occasionally to avoid burning. You can use a toothpick to help release air. It is done once it is golden brown on both sides.
I've baked bread for many years all kinds, sourdough, rye, heritage grain, wholemeal, plain white, name it I've probably baked it. I have books of recipes and techniques. I very much doubted this recipe would offer anything new. I WAS SO WRONG!!! This is the most wonderful bread I've ever eaten. Marshmallow soft, chewy, lovely crumb with a nice crisp crust. From now on this is my go-to bread. Marvellous. Thank you. Big love to you. Stephen in Lancaster, England. xxx loved by all who have tried it!
@@FastEasyRecipes So delicious looking - I love cooking in a cast iron skillet and baking my own bread ~ will definitely give your recipe a go! What temperature and for how long would you recommend baking in the oven? Thanks for sharing your technique.
@@Priestofbenism >be fat American stumbling around in the kitchen at 3:30am to make dough and pan fry bread before i go to work at Walmart >have heart attack taking poop
I’m a baker and I’ve never seen a floofly flat(ish) bread like this. Reminds me of a cross between a paratha, naan and a very thick tortilla. Ohhhh! So FANTASTIC! 😮😍🤤
I made this with fresh milled whole grain flour and honey instead of sugar. It was every bit as beautiful as yours and tasted marvelous! Thanks for the recipe.😊
Its very similar what my grandmother used to do, though she did make a bigger one and oven baked it in their wood oven (because they didnt have electric one) The most beautiful smell in the world when i woke up and i smelled the fresh bread.
I tried this, and agree not a quick morning make; but if you could let rise overnight, definitely a quick morning possibility. I do not do drink milk so I never have it in the house, so I substituted a 3/4 cup of Greek yogurt with a 1/4 water, and it turned out great! I basted it with garlic while still warm...yummy 🥰
@@PriyaPans My first exposure to baking was Great British Baking Show. Had never shown an interest in baking before and all the waste of plastic and special equipment had turned me off to baking.
@@zulimi aaah I see. I'm from England myself and love the show, I'm watching the latest season! However I don't think there needs to be that much wasted plastic. I prefer not to use cling film AT ALL, and if I use anything, it's greaseproof paper or aluminium foil. Or a silicone mat. Some things are plastic, such as some piping nozzles and whatnot - but more expensive ones can be made from metal
@@zulimi if you look into it, I'm sure you'll find great ways to learn home baking, yet still be sustainable and reduce waste (better than buying things from the store that are wrapped in plastic!)
As someone that loves making fresh bread etc I appreciate that there's no silly quick cuts or edits to hide the hands on/"messy" nature of making tasty fresh dough. A welcome change from the usual. Definitely gonna have to give this a shot this weekend! Also props for putting up with the ignorant comments 😅 far more polite and patient with that kind of thing than I would be.
Late to the game here but I just made this today after it popped up on my recommended- I’ve never made bread dough so light and fluffy!! Definitely saving this recipe for another winter morning to warm me up, so good!❤
Greetings and gratitude from New Zealand, close to Antarctica 👏To everyone who is wondering if it is possible to cook this bread gluten free: YES, it is possible. I add some potato starch and some glutinous (sweet rice) rice flour to my store bought Australian made gluten free flour mix, about 10% of the total amount of flour each (20%). I use simple dry yeast. I always proof my yeast in warm water with some flour and sugar. It works just fine. The only trick is that once the dough is proofed you cut it into pieces, shape them whatever you want, let them rest for about 15-20 min and cook. If you start kneading your gluten free dough yet another time it may never come back 😢. I mill my glutinous rice flour myself, using a coffee grinder and store bought rice. Potato starch can be replaced with freshly boiled and meshed potato. Good Luck!
Australian fella here, soundin' off, mate! My father is a professional Chef, has been since around 1982ish. I'm 26. He taught me how to cook, and I don't mind saying I'm pretty good in a kitchen. However. I can't bake for absolute shite, yet, my missus? She can bake amazingly delicious things: sweet, savoury, spicy, dry, wet, spongy or solid, it doesn't matter. She's amazing. I'm gonna whip this out as a surprise for her, so, thank you so much man.
I made this today after never having made any kind of bread in my life and it turned out PERFECT and DELICIOUS! Great video with super clear instructions thank you!
Washington State here.. and I’ve made this bread recipe twice so far, thank you so much for sharing it! 👍🏼😊 I made it yesterday for breakfast and topped it with butter and honey, the texture is wonderful and the bread itself is just simply delicious! The first time I made it I added Italian spices and lots of garlic bc we personally love that stuff.. can’t ever have enough garlic! LoL I roasted some garlic cloves in the oven and spread it on the bread with some parsley and Parm cheese, cut the bread into triangle pieces and it paired perfectly with my lasagna dinner. 👍🏼 This bread is so versatile, you can add any variety of herbs and spices to your liking. It’s definitely worth the effort to make and no doubt you’ll end up making it again.. and yet again bc your family might request it like mine did. 😊🌻
@@cannotbeshaken7889 yes, but it is only a little bit, sometimes just a pinch since yeast feeds off of sugar. You can substitute it with honey, molasses or stevia (this is said to be one of the best sugar substitutes because of the oxygen molecules it contains).
Made this today, it is super messy but definitely worth it. I was pretty sure it was turning out wrong too, but they were perfect in the end and so tasty! My children loved it too!
The only way I’ll wake up at 4am is because someone is frying up this bread for me, and the fragrance woke me up. And there had better be coffee, because I’m a grumpy dragon at 4am.
My family been making this since I was a kid in the 90's. We just called it "Dough Bread" lol and used no yeast just flower and it comes out thinner and crunchier edges. We ate it with syrup and a little bit can make a lot. We use to have a huge cast iron rectangular pan that can cover 2 burners on the stove and we'd cook it that way. Many times I preferred this bread over Pancakes. I'm watching from New York City, Brooklyn to be exact.
I made this in the middle of the night. After I'm done i let my family had a taste. And they all waken up and devoured half of it. 🙄😁 They put extra butter on top smudged it all around and coffee ☕ . And it's like 2:30 in the morning 😆 Great bread chef family loves it👍
This is a cool recipe! Not sure it counts as fast or easy compared to some bread recipes, but looks delicious. Anything with that amount of butter is going to be so tasty haha
Word of advice for those in high altitude: use 2 tsp sugar instead of 3, use 3 tbl more liquid (1.5 tbl of each water and milk), and don’t add more flour to the dough if sticky, add .5 or 1 tsp of oil instead, until you knead the dough enough. The dough should be sticky, water evaporates more at high altitude; the less sugar means a slightly slower rise since dough rises faster in high altitude.
Love that everyone around the world shares this recipe, it shows no matter where you are throughout the world we are basically the same. It's called 'Bazlama' in Turkey and is a staple for Turkish breakfast tradition...Dipped into some Menemen? yummyyy😍
That is the most delicious looking pancake i have ever seen in my life. I can only imagine the combinations of stuffing's you could put inside these things. apple cinnamon, cherry pie filling, peaches. Etc, for breakfast. for dinner you could fill them with any number of things like philly cheese steak and peppers, sloppy joe mix, taco meat, ham and cheese or turkey if you prefer. What a wonderful thing this is. now i will save this video for later.
Infuse the milk with garlic, onion and herbs, use a garlic and herb butter too for the layers and then you have a banging garlic bread my friend! 👌🏻 I used to do similar with LOTS of garlic and parsley and a little semolina on the outside 👌🏻
When my mom used up make bread she would fry up smaller rounds and we would slather them with butter and top them with maple syrup….so freakin good! What a great memory. I miss my mom and the glorious smell and taste of fresh bread. ❤
UA-cam recommends me this video, and I’m in my day off, at the moment of the video finished I knew that I was needed to do this bread. I love to bake breads since I was a kid, and now I wrote this comment very satisfied with my bread result, it’s a great recipe and o love it!
Nothing to do with the recipe, but I'm glad to finally see someone in a video who, like me, actually has hands that aren't magically clean through the whole mixing + kneading process
Já que você me deu essa receita. Lá vai uma dica: antes de tampar a massa, passe um pouquinho de óleo na parte interna da tampa. Assim, quando a massa inchar, não vai grudar nem perder massa. Vou fazer seu pão! Parabéns 👏 💖 👏 💖
Or cover with a cloth instead of a glass lid. OR put the dough in a larger bowl then cover with the glass lid with or without oil. The larger bowl will give more room for the dough to expand without touching the lid.
I am in the USA State if Wisconsin. The girls n grandkids are coming for brunch 8/11/24 Will definitely make this. Thank you so much for sharing. I just made Amish Rhubarb , Strawberry Jam. 4 cups rhubarb,4cups sugar, boil 11 minutes and smash rhubarb down some. Add one 16 ounce can of crushed pineapple boil 3 more minutes. Remove from heat and add one 3 ounce box of strawberry jello. Fill hot jars 1/4 head space hot water bath 15 minutes, remove from water n place on towel. I have made strawberry, cherry, black cherry, raspberry n blueberry. All are fantastic n good on ice cream as a topper. Strawberry is my favorite Thanks for sharing
It tastes amazing. However, I omitted butter and replaced milk with water since I can't afford it. Turned out so good. We enjoyed the meal with coconut symbol and little butter for dipping. Thank you for this recipe.
Wonderful bread and fun to make. My wife raised her eyebrows about frying this bread in a pan but she loved the results and the taste. I ended up cooking the bread on high temperature but below in the comments I saw a recommendation on frying it at a med/low temperature. Felt that 3 minutes on either side needed a higher temperature (just flipped it more often to avoid burning) but very happy with the results. Cheers from Canberra, Australia!
I've only made dough a couple times because I thought I was doing it wrong when the dough stuck to me like that, since the videos I watched skipped the messy part and cut straight to their hands clean and a nice ball of dough 😂 So now I know I wasn't messing up
When handling sticky doughs you have two different barriers, water and flour, each has it's purpose and time in the preparation. During stretching and folding you generally want to cover your hands in water or put a small film of water on your bench. Water works amazing to keep the dough from sticking to anything but you have to keep wetting your hands / surface as you're working with the dough. Keep hydration in mind when using water, I always hold back 10 to 20 grams of water from my recipe to account for using water in the stretching and folding. During shaping we tend to use a SMALL amount of flour on the work surface but you generally want to keep your bench flour free because you need the build tension during shaping. When you see people using copious amounts of flour in the mixing phase they're either working with a very low hydration dough and are having to really work to knead the remaining flour into the mix; or they didn't put enough in the mix to begin with. If you use large amounts of flour during shaping you will struggle to build tension in the dough and not be able to seal the seam. This recipe reminds more of a laminated biscuit than a bread.
First time making this recipe step by step and it turned out delicious!❤ I actually made them for individual pan pizzas, so I omitted adding the butter to the dough since a pizza dough doesn't have extra butter like that. But I can't wait to try it with the butter, i'm sure it tastes amazing!
The thing thats even more impressive than the recipe is that this guy actually commented on every comment i’ve managed to seen, true meaning of dedication, good job!
Looks very tasty. I don’t want to go outside, too hot. I was going to make Palestinian bread to eat with Zaatar. Making this one instead. Just ate it, and it’s amazing. Maybe less butter next time. Very easy and very yummy ❤ Dunk in olive oil and zaatar. Happy😊 Thank you ❤
This looks amazing and we are making it today. But not for breakfast, but dinner! This looks perfect for dinner with some lovely oil to dip into, wine, and cheese! Thank you for this beauty!
I'm from the tiny beautiful island of Guåhan, Western Pacific. We have a similar bread dish, using *freshly grated coconut* that we *squeeze to produce coconut milk* vs. water...we call it bonuelos manglo'. It can be grilled, baked or fried! Thank you for sharing your recipe. 🌺🌴✌🏽🥰🤙🏼
This reminds of something my mom makes occasionally. In Trinidad and Tobago we have a fried dough dish that we call fry bake/bake that’s either whole like this or smaller pieces fried in more oil. (It’s a common dish in the Caribbean) Seeing that other ppl across the world share this is exciting.
It look scrumptious, but am I correct in understanding that this recipe is intended to feed four people, or are you meant to share them, because 5 cups of flour and the other ingredients will make an entire loaf of bread, at least a small one. Just seems like a lot?
My grandparents were from Sicily. Some of my fondest memories are of watching them use some (leftover) dough the bread they were baking being fried (in a skillet) in olive oil, then consume it with honey or powdered sugar. Could also be eaten plain or dipped into zupa!
En Venezuela 🇻🇪 se llaman DOMPLINAS me las hacían mi Abuela, Madre y tías de niña con queso rallado, mantequilla y diablito y a veces CheezWhiz que es como un queso fundido envasado y mejorado . Domplinas 💖💖💖me traen bellos recuerdos
Qué bonito escuchar sobre las domplinas y tus recuerdos familiares, 🇻🇪! Es maravilloso cómo la comida une generaciones y crea memorias tan especiales. 😊🍞✨
Never made homemade bread before, this video inspires me to try. The music was perfect tempo for this video; I appreciated the consideration of my time; you were concise in your presentation. Audio, Visual, Length and Comprehension...all the qualities I look for in a video of which you have met each one. With that said, ***** 5 star rating from me.
Da ich muss auch antworten alles umgekehrt weil die anderen beiden auch antworten können oder nicht mehr wissen oder nicht mehr sehen leute kennen lernen mich ich bin der Bäcker aber lage Scheiben sind nicht mehr so toll
Watching from south Korea. I made this for a lazy lunch and sprinkled sea salt before baking. It tasted just like '소금빵salt butter bread' which is a viral food now in Korea. I am glad I found this recipe! Love it, easy and fool-proof.
It takes a little work but I absolutely love it. I cut each bread in 4 pieces, and I have it with my coffee or tea. , It takes so much less time than making the croissant and is almost just as good if not better. Now I have the recipe memorized, I start my saturday morning with making a new batch. It has become a staple in my home. Makes greas sandwiches also. Try a BLT with it.
While I was making the bread for brealfast, my wife went to the store and bought a loaf of bread, came home , made toast for her breakfast, and said to me .."dear, you are going to be late for work by the time you finish making that bread"...
I plan to surprise my daughters by making this, though perhaps for dinner. Nice and WARM with butter, and I may even try adding in some cheese. It does take a little time, but you don't have to hover over it. While it rises, you can get everything else done! Love it
I can't wait to try this! Alright bread-making community-- I have a few questions: 1) What type of flour is best for this recipe? 2) Can a nut/oat based milk be used as an alternative?//What milk works best? 3) Was the cast iron slightly greased? And what heat is the bread cooked over (low, medium, high)? Thank you!
Bread flour. Use oat juice or plain water. Yeast doesn't care. I would say dry pan, like chappaties or tortillas. On a scale of 1-11 on my electric range, about a 4. Heat it in advance and it won't stick on seasoned cast iron.
General purpose flour will work well but all bread flour or partial will do better. I live in the tropics and use coconut milk for much of my baking. Use what you have available :)
From Ethiopia, this was our go to bread every morning growing up, right off the grill, but ours weren't as big as these but yummmmm the best! Thanks for reminding me to make this now!!!
Looks really yummy! One hot tip would be to let the dough rise in a larger bowl and lightly grease it with oil or butter so you don't lose any dough to it sticking to the sides. But I love how layering the dough with butter makes it almost like a croissant-bread-pancake?? I bet you could layer in some herbs and/or cheese if you wanted to make it really fancy...
Thank you so much for the helpful tip! Letting the dough rise in a larger bowl and greasing it with oil or butter sounds like a great idea to avoid any dough wastage. And oh my goodness, layering in herbs and cheese would definitely make it a gourmet treat!
Hello from Arizona in the United States! I have made this recipe 2 times and my boys cannot get enough of it! They love to dip it in maple syrup 😋 So delicious!!! Thank you so much for sharing your simple and delicious recipes ! With love and blessings. 💗💗💗
I am watching from the city of Yellowknife in the Northwest Territories in Canada, the city with 24 hours sunshine in the summer and 24 hours darkness in the winter 😊 Thank you for this wonderful recipe! Can’t wait to try it😊😊
Thrilled to hear from someone in Yellowknife! I hope this bread brings some warmth and coziness during those long winter nights and sunny summer days! ☀️🌙🍞 Enjoy!
Hiya! I am watching from the south of the netherlands. I'm in the smallest part from the little dangly bit of our country. I'm only half way through the video, but had to stop to pay you a compliment for not using plastic wrap to cover your bowl. And I have a tip: if you lightly oil the glass lid, the dough won't stick so much. Thank you for sharing, I will now watch the rest. Great video and recipe! 🖤
Hello, thank you, soon this nightmare with polyethylene will end, I ordered a stainless steel bowl with a lid! 😀 But I'm not worried about plastic, in my country there is a great sorting, and all the garbage is recycled! 😜
I’m watching from Kent, U.K. and I’m a type 1 diabetic always looking for delicious low carb alternatives. Recently I discovered frozen pizza dough and I can roll out minimal dough to make an ultra thin crust pizza adding cheese, salami and basil and it is absolutely delicious and does not give me a spike in glucose levels at all! Yay!
Hello, you must be confusing something, this bread is definitely not suitable for diabetics, you need to change the ingredients, first remove the sugar, replace the yeast with baking powder, reduce the butter by 2-3 times and use gluten-free flour or almond flour!😊 Please make sure the ingredients used in my recipe are diabetic friendly! I honestly am not sure about this, because I am not a nutritionist!
Hey that’s a great idea! I’m a type 2 diabetic and every time I’ve made my own bread at home it drastically raises my blood sugar. I’m gonna have to try your technique 😎
Type 1 diabetics should be eating mostly carnivore because it is non inflammatory. People who become type 1 diabetics are eating the wrong things and most likely over eating
Use a tortilla, or an uncooked one you might find in the stores is better or even make one. Use a pan on the range to cook one side then put it in the oven with the toppings to finish. To have less flour, make a crape.
Very similar to a Jamaican Jack dumpling but more eloquently structured. Made this for my mom and she LOVED it 😁🥰 making it again as we speak. Tip: if you're from the Carribean and prefer using a bit more salt, I would add an extra dash in the dough, especially if you're using unsalted butter like I was.
Sounds like your mom has great taste! 😄 So glad you enjoyed the recipe and found a way to make it even more flavorful for your Caribbean palate. Happy cooking! 🍞🌴
Very nice recipe 😋. Thank you! I had two tries as the first yeast I used was old and it didn't rise 😅. Also, I wanted smaller ones so I divided it into 18 and just used two layers instead of three. 👍
God is there anything better than some nicely fried bread in the morning? I mean literally every single country on the planet has some variation of delicious morning breads.
Question. Thank you for this honest (it will get messy - LOL), fun, and easy to follow recipe. I will be trying it. I have two questions if you don't mind. 1) How many times do you let the dough proof/rest? Is it 3: yeast water, initial dough, dough balls? And 2) What temperature is the cast iron pan set to? Med-low? Medium? Med-high? Any help will be greatly appreciated, but if you don't have time to reply... I'll just have to play around and experiment. And that's just more fun. Take care!
I absolutely adored the finger walk towards the oil! In the initial mixing of the dough, have you ever used a dough hook? I don't mean an electric mixer one. A hand one. I find it excellent for anything from scones to bread.
Interesting that you use a hook on scones. I've always done exactly the opposite, touch the dough as little as possible to get it mixed. Do about 5 folds of the dough total before a quick slap and then cutting them up to bake. Less work for a better texture
My grandma made something very similar. She didn't use the 3 in technique but I think I'll try it. I loved her bread but we just called it flour bread. My great grandpa made my great grandma a bowl he carved from a tree that she always used to make her biscuits and bread. I now have that bowl and it's the most special thing that I own. I feel terrible though because I'm the last girl in my bloodline with nobody to pass it down to in my immediate family.
I'm 76 now and I took a cooking class in high school because there was an opening and I didn't need or like any of the other electives. I have cooked all my life and now in Lithuania I make sour dough bread almost every weekend and want to try this while possible folding in some other ideas I learn from the comments section. This recipe looks so easy and I've wanted to learn fry pan bread. First batch this weekend will be on the electric stove top and then I will make it on my Primus stove as if I were out camping or the power goes off. @@eartherdelor
This recipe looks incredibly easy! And the dough texture does indeed look perfect! I’m a bread enthusiast so I can’t wait to give this recipe a try! All that buttery goodness is sure to delight my family! Thanks for putting this video together! I love reading the comments and seeing that this bread is known worldwide in some form or another! I’m from Edmonton Alberta Canada 🇨🇦
@@cendresaphoenix1974 are you talking about US pancakes? So many things have different names over there. To me a pancake is thin and thinly spread with honey or jam. In France they are called crêpes snd are sold in the street. Very thin then folded into a poke for the filling.
I stumbled upon your channel and want to give this recipe a try. It looks so yummy! By the way, can I bake it in the oven instead of frying it in a pan? I'd prefer to cook them all at once. If so, what temperature and how long should I bake them? Thank you very much from a Korean living in Poland.
It's 3am, UA-cam randomly recommended this, so here I am, learning how to make bread. The most useful life skills come from my random browsing at the time I should be sleeping
Me, too! I should be asleep, but YT read my mind and sent me this video so I could think about staying up all night to make and eat bread! Got to try this!
Looks so good! I'm wondering if it's possible to prepare the dough and store it in the freezer for a time? Or does that change its properties too much? Thanks for the recipe! 😃
Good question, because without being able to prepare this well in advance, this is not a practical breakfast food. I do not have over two hours preparation to spare every morning.
I'm watching from a tiny island some 32km off the coast of northern Norway, and 80km north of the polar circle.
Is it cool, is it cold to live there? 🤠
By choice??? 🥶
Waw you are lucky to experience beautiful snowy nature
@@FastEasyRecipes very cool. But not too cold, actually. Rarely much below freezing. Because of the ocean steadying temperatures.
where is that?
I mean this as a compliment, I appreciate that you aren't "slick" in your work. You bang things, make a mess, and yet the product still comes out beautifully! You remove the intimidation factor from cooking (especially baking, which can be pretty intimidating to the novice).
Thanks, I'm glad you like my style! 😀
I've always heard that if the kitchen is a mess when someone's cooking, it's gonna be some damn good food.
This is the people who are rarely in kitchen and can't cook, who are commenting like that... What mess was done? I can't see a "mess". I just see the normal process. You can't make a dough levitating in the air or stop the flour from effect of general rules of physics. Everything was normal and neat.
@@jelenad6367 you be suprised, some chefs seem wizards can turn off gravity on and off as they want
Lovely relaxing video. Bread looks delicious.
as a child in 1963 my father would cook this. we called them "Dough-Dums" the only difference was he would let the dough rise THREE times and pinch off smaller balls that would end up about muffin size and fresh off the skillet we would put butter and fresh strawberry jam from the grandma's garden on top of it and OMG to this day, now decades later I still miss those. Just having this pop up in my feed today literally brought happy tears to my eyes. Thank you for sharing.
hey HeY HEY...SHHHHHH...That's food porn right there!!! 🤣 Now I'm going to have to go make me some and jam too...
Such a happy memory ❤
We called them “doo dads”!
That bread your dad made sounds amazing
If it was so good why did you only make it for a year in 1963? Seems like you would continue to make it.
quick and easy breakfast that should be done by around 11:30am
Glad you're keen on the breakfast idea! This bread is indeed perfect for a leisurely morning meal, ready well before 11:30am. Enjoy! 🥖☕
My grandma always used to make bread and croissants from scratch, she'll wake up early whip it up and I'd have it for breakfast or lunch. These days life is way too fast paced for making things from scratch on a daily basis.
@@Taodharma Yea, I just said it because recently me and my mom have been making bread in the morning and it takes FOREVER! lol
Lololol
@ChristopherWallbank-di9hj Why are you a jerk? Just why? Me and my mom have never made bread before and we are trying our best.
A tip for convenience: Make a batch of this, divide it into whatever size balls you want to eat it (smaller pancake sized or big like in the video), wrap them and store in fridge in tupperware. You can grab them out, roughly shape/roll them and cook fresh! Dough will keep for 2-3 days safely in the fridge this way.
Sounds like a great tip! 🙌 Thanks for sharing, I'll definitely give it a try! 🥐👍
Which brand yeast you are using?
Nice tip thank you 😊 I just hope it works with gluten free flour 🤞
@@FastEasyRecipeswhat temperature is the pan to be at? Approximately how long to cook both sides?
@@taylortisaacI wondered the same thing. It said to cook for 3 minutes on each side. Based on the size of the bread and how the pan wasn’t smoking before he put the dough in, I would say medium low temperature.
This is a traditional style of bread called "stompekake" in Norway and I believe it has been well known elsewhere in Europe too. It's the pan frying that is the key; you can make a much simpler, healthier and/or cheaper dought than this and it still tastes absolutely fantastic - far better than any bread you can buy in a store.
stompekake - this is a new name for me, thanks 🤩
How do you make it healthier? Any videos I should look up?
@@VivaGlamLana I don't think you need a video for it. Replace some of white flour with wholemeal wheat (or whole-wheat flour as they call it in the USA). The more you use of it, the healthier the bread is. Since somebody mentioned diabetes here, recommended for those who suffer from that is bread made with at least 3/4 wholemeal flour. This is regardless of whether it's pan fried bread or regular loaves. A little bit of oats and/or rye can be great too btw but be careful; too much oats makes the dough sticky and gluey, too much rye makes it heavy and keeps it from raising properly.
You can also leave out the sugar. Instead add a little bit of flour before you add the yeast. The yeast need something to feed on right away but flour is just as good as sugar. It takes a little bit longer for the dough to raise but only a few minutes.
And of course vegetable oil is healthier than butter. (Edit: or maybe not. See one of my other replies for a more detailed explanation.) I prefer rapeseed oil since it's neutral in taste but olive oil and soy oil are great too and can add some really nice flavours.
How do you know so much about baking? 😍
@@tessjuel Wow! Thank you for taking the time to respond to me. Gonna give it a go with olive oil. I have high cholesterol to worry about… (I shouldn’t be eating this lol) so any cut corners are welcomed!
((But I also might try the buttery goodness one too. Because omg 🤤))
Things I love about this video:
1. The serenity of watching bread come together
2. How delicious this recipe looks
3. The fact that I feel like I could probably make this myself
4. The fact that literally every comment is "I also make bread but my recipe is slightly or entirely different"
5. The fact that I for the life of me cannot tell if the creator's comments are passive aggressive or not
6. Rustic, doughy ASMR.
😂😂😂
also I was thinking to add garlic and herbs and make this for an Italian dinner! I can smell and taste it already!
@@EuroKitty33 Mmm-garlic...lots of garlic. Nom nom.
Haha yes yup ya totally! 😂
Best part is no useless commentary
I’m watching from Detroit 😊 making bread, drinking cold-brewed green tea, and listening to lofi ghibli on this lovely summer morning🌇☀️✨
Sounds like the perfect Detroit morning, 🌞! Keep enjoying that bread-making magic with my 20-year-trusted recipe. 🍞✨ #BreadForBreakfast
sounds ideal
What would you eat this with?
Am watching it today its 1:55 am in North east India 😂 hoping it will help me in making breakfast for my kids
That sounds so nice 🥰
i wrote it down for my own personal use because i find this easier for me to follow while in the kitchen so I'll add it here if anyone else can get use from it. i apologize if the grammar is not very good hehe
1 cup warm water (200ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200ml)
1/2 tsp salt
5 cups of flour (600 grams) plus extra to work with the dough
1/4 cup room temp butter (100 grams butter)
In a bowl combine the warm water, yeast, sugar and oil mix till combined.
Cover and let stand for 10 minutes.
In another bowl mix warm milk and salt, then add to yeast mixture.
Shift 5 cups flour into the liquid mixture and mix till it begins to form a dough.
Kneed dough till it no longer sticks to the bowl, using extra flour if necessary.
The dough should be soft. Cover and let rise for at least 45 minutes.
Sprinkle some flour on to your work space and transfer the dough from the bowl.
Flouring your hands as well. kneed and devide the dough into 12 pieces and form pieces into balls, set dough aside and devide room temp 1/4 cups (100 gr) butter into 8 pieces.
Place pieces of butter on 8 of the dough balls.
Begin to work one of the dough balls along with the butter using your hands, adding one more once you have completed flatting the first. Place the third ball on top without butter.
Fold sides of your disc in to create a square shape, then pulling in sides to from a round shape. No need to be precise with this step.
In a heated skillet add your dough, cooking it for about 10 minutes on each side checking occasionally to avoid burning. You can use a toothpick to help release air.
It is done once it is golden brown on both sides.
Thank you!
thanks😜
Thank you, I live in California and now that the weather is finally cooling down I will try this wonderful recipe.🌼
The video says 3 minutes on each side, just warning you I don't want you to burn your bread 🙏
I wonder could you substitute the yeast & flour for self raising flour & the vegetable oil for olive oil?
I've baked bread for many years all kinds, sourdough, rye, heritage grain, wholemeal, plain white, name it I've probably baked it. I have books of recipes and techniques. I very much doubted this recipe would offer anything new. I WAS SO WRONG!!! This is the most wonderful bread I've ever eaten. Marshmallow soft, chewy, lovely crumb with a nice crisp crust. From now on this is my go-to bread. Marvellous. Thank you. Big love to you. Stephen in Lancaster, England. xxx loved by all who have tried it!
Thank you, glad you liked it, you can also bake it in the oven! 😻
@@FastEasyRecipes So delicious looking - I love cooking in a cast iron skillet and baking my own bread ~ will definitely give your recipe a go! What temperature and for how long would you recommend baking in the oven? Thanks for sharing your technique.
Bake in the oven at 200° C (400° F) for 20-25 minutes. It all depends on the technical characteristics of the oven! 🤔
@@FastEasyRecipes thank you for your prompt reply. I may try this in my air fryer too! Subscribing!
@@FastEasyRecipes thank you 😊🙏
2 minutes in, and I realize I will never have this much patience to make in the morning for breakfast 😂
Try making it the night before and before letting it rise put it in the fridge and continue the next morning
@@Priestofbenism >be fat American stumbling around in the kitchen at 3:30am to make dough and pan fry bread before i go to work at Walmart
>have heart attack taking poop
Me neither, I'll just make pancakes.
That's coz you don't queue the music
No one does - unless they have literally NO life.
my toxic trait is thinking I’m gonna wake up early and make this for my family. No, I never will, but you are an artist for sure !Looks delicious!
Haha, the thought counts! Maybe one day the aroma of this easy bread will be too tempting to resist. 😄🍞 Keep enjoying the artistry!
Just make it already!
I’m a baker and I’ve never seen a floofly flat(ish) bread like this. Reminds me of a cross between a paratha, naan and a very thick tortilla.
Ohhhh! So FANTASTIC! 😮😍🤤
Thank you for your fantastic comment! I'm glad you enjoyed the bread. 😊
it's a traditional bread in a city of Turkey. happy that you liked it, best wishes!
Legitimately this reminds me ALOT of how my Ajee made Roti when she was still alive. Complete with Skillet.
i thought this was kinda like naan bread but its fluffy. well yeast and 45 m rising did the magic i guess
It's the crazy amount of sugar for the yeast.
I made this with fresh milled whole grain flour and honey instead of sugar. It was every bit as beautiful as yours and tasted marvelous! Thanks for the recipe.😊
I'm so glad you enjoyed the recipe! 🍞 Thanks for sharing your variation with fresh milled whole grain flour and honey, it sounds delicious!
Wondering if it would work with gluten free flour
Yeast reacts on gluten, that's where the bubbles come from, unfortunately.
Now THAT makes sense!!
Our whole grain flour never seems to behave this way unless sifting all the bran out first. Any tips?
I'm 73 yrs old and I've been baking yeast bread since my Swedish grandmother taught me in the 1960s.
This breakfast bread looks yummy!
Thank you, you can put some of the dough in the refrigerator and fry the bread the next day! 😊
@@FastEasyRecipes Cannot beat fried bread. Oh gracious, nothing like it.
Its very similar what my grandmother used to do, though she did make a bigger one and oven baked it in their wood oven (because they didnt have electric one) The most beautiful smell in the world when i woke up and i smelled the fresh bread.
Gotta try this. Looks so yummy!
@@MrChipcho It is the best smell in the world - and once that butter hits the hot bread, oh my! It beats a cake from scratch any day for me.
I tried this, and agree not a quick morning make; but if you could let rise overnight, definitely a quick morning possibility. I do not do drink milk so I never have it in the house, so I substituted a 3/4 cup of Greek yogurt with a 1/4 water, and it turned out great! I basted it with garlic while still warm...yummy 🥰
Great substitution idea! So glad it turned out yummy for you! 🥖😊
Thank you so much for showing you dont need plastic wrap or a proofer to let dough rise and showing clearly how to layer bread. This was fantastic.
Hola @Zulimi, are you interest in pure Water, Hidrógenic and Alcalin microstructured Water?
I don't know which part of the world you live in, but it's common to put a damp towel over the bowl and leave in a warm room.
@@PriyaPans My first exposure to baking was Great British Baking Show. Had never shown an interest in baking before and all the waste of plastic and special equipment had turned me off to baking.
@@zulimi aaah I see. I'm from England myself and love the show, I'm watching the latest season! However I don't think there needs to be that much wasted plastic. I prefer not to use cling film AT ALL, and if I use anything, it's greaseproof paper or aluminium foil. Or a silicone mat.
Some things are plastic, such as some piping nozzles and whatnot - but more expensive ones can be made from metal
@@zulimi if you look into it, I'm sure you'll find great ways to learn home baking, yet still be sustainable and reduce waste (better than buying things from the store that are wrapped in plastic!)
As someone that loves making fresh bread etc I appreciate that there's no silly quick cuts or edits to hide the hands on/"messy" nature of making tasty fresh dough. A welcome change from the usual. Definitely gonna have to give this a shot this weekend!
Also props for putting up with the ignorant comments 😅 far more polite and patient with that kind of thing than I would be.
👌thanks👍
謝謝您
麵包一定很好吃
Brava Gela😱
😄
Sii, Certo
Late to the game here but I just made this today after it popped up on my recommended- I’ve never made bread dough so light and fluffy!! Definitely saving this recipe for another winter morning to warm me up, so good!❤
Glad you enjoyed the recipe! 😊🍞
It's the butter ... think croissants. Butter is the source of moisture. Croissants are aprx. 50% butter. Yum!
Did the bread have lots of flavor? Mine always seem bland.
Greetings and gratitude from New Zealand, close to Antarctica 👏To everyone who is wondering if it is possible to cook this bread gluten free: YES, it is possible. I add some potato starch and some glutinous (sweet rice) rice flour to my store bought Australian made gluten free flour mix, about 10% of the total amount of flour each (20%). I use simple dry yeast. I always proof my yeast in warm water with some flour and sugar. It works just fine. The only trick is that once the dough is proofed you cut it into pieces, shape them whatever you want, let them rest for about 15-20 min and cook. If you start kneading your gluten free dough yet another time it may never come back 😢. I mill my glutinous rice flour myself, using a coffee grinder and store bought rice. Potato starch can be replaced with freshly boiled and meshed potato. Good Luck!
Kia ora! Thanks for sharing your gluten-free twist from NZ, it's great to know everyone can enjoy this bread. 🍞😊
Australian fella here, soundin' off, mate!
My father is a professional Chef, has been since around 1982ish. I'm 26. He taught me how to cook, and I don't mind saying I'm pretty good in a kitchen.
However.
I can't bake for absolute shite, yet, my missus? She can bake amazingly delicious things: sweet, savoury, spicy, dry, wet, spongy or solid, it doesn't matter. She's amazing.
I'm gonna whip this out as a surprise for her, so, thank you so much man.
😻 😼 😽 thanks Jaeger
Omfg you are so wholesome i wish you and your lady a long and happy life
I made this today after never having made any kind of bread in my life and it turned out PERFECT and DELICIOUS! Great video with super clear instructions thank you!
I'm thrilled to hear that your first bread-making experience was a success! Keep up the great baking! 🍞😊
@@FastEasyRecipes What temperature-ish is the lab? Like low, medium, high? Or a specific temperature degree. Would a air fryer work as well as a pan?
I made it this morning ! Easy recipe I would, throw a little bit mor salt next time and some fine herbs ! Thanks !!
Hey from uk can u the receipt says flour is that strong white bread flour or plain flour thanx
Washington State here.. and I’ve made this bread recipe twice so far, thank you so much for sharing it! 👍🏼😊
I made it yesterday for breakfast and topped it with butter and honey, the texture is wonderful and the bread itself is just simply delicious! The first time I made it I added Italian spices and lots of garlic bc we personally love that stuff.. can’t ever have enough garlic! LoL I roasted some garlic cloves in the oven and spread it on the bread with some parsley and Parm cheese, cut the bread into triangle pieces and it paired perfectly with my lasagna dinner. 👍🏼
This bread is so versatile, you can add any variety of herbs and spices to your liking. It’s definitely worth the effort to make and no doubt you’ll end up making it again.. and yet again bc your family might request it like mine did. 😊🌻
Thanks, I'm glad you liked this recipe! 😍
What happens if you don't use sugar in the recipe?
@@cannotbeshaken7889 sugar helps activate the yeast.
@@HeLives88 So is ALL bread made with sugar? Thanks for your reply. As you can see I've never made bread before. 😊
@@cannotbeshaken7889 yes, but it is only a little bit, sometimes just a pinch since yeast feeds off of sugar. You can substitute it with honey, molasses or stevia (this is said to be one of the best sugar substitutes because of the oxygen molecules it contains).
I have to wake up at 3am to make it for breakfest.
That's dedication! 🌅 Maybe try prepping the dough the night before to get a few extra z's? Enjoy your breakfast bread! 🍞😊
😂😂😂👍
Saw it this morning. Made it tonight. Eating it now. Perfect delight.
Glad you enjoyed it! 😊🍞
You're a time traveller
Was it sweet or salty ??
Hope you enjoyed it. Making it too. Hope to enjoy it. As much
as you! 🎉
Made this today, it is super messy but definitely worth it. I was pretty sure it was turning out wrong too, but they were perfect in the end and so tasty! My children loved it too!
Step 1: Get up at 4:00 a.m.
👍♥️
😂😂
Woke 😂
😂😂😂😂😂
The only way I’ll wake up at 4am is because someone is frying up this bread for me, and the fragrance woke me up. And there had better be coffee, because I’m a grumpy dragon at 4am.
Will DEFINITELY try, looks easy, yummy - love fresh bread !
Can't wait for you to try it! Fresh bread is the best, enjoy! 🥖😊
My family been making this since I was a kid in the 90's. We just called it "Dough Bread" lol and used no yeast just flower and it comes out thinner and crunchier edges. We ate it with syrup and a little bit can make a lot. We use to have a huge cast iron rectangular pan that can cover 2 burners on the stove and we'd cook it that way. Many times I preferred this bread over Pancakes. I'm watching from New York City, Brooklyn to be exact.
So for you it's just a fat pancake? 😀
I will try to make this, I love soft chewy bread! Looks delicious ! Hope mine looks that good!
Can you print that receipt again I didn’t get it first time thanks
@@HappyNanny10 it’s in the drop down box, 2nd little arrow at right.
I watched this and thought, this is pizza doe
I made this in the middle of the night. After I'm done i let my family had a taste. And they all waken up and devoured half of it. 🙄😁
They put extra butter on top smudged it all around and coffee ☕ . And it's like 2:30 in the morning 😆
Great bread chef family loves it👍
😁✌️😺
It's 11:00 PM and I just watched this. If I wasn't so tired I would make it now. Tomorrow morning I will try the recipe for sure 😀
Well, if that isn't a compliment from the family :'D
I'm about to do the same thing
You sees to have a lovely family :)
This is a cool recipe! Not sure it counts as fast or easy compared to some bread recipes, but looks delicious. Anything with that amount of butter is going to be so tasty haha
This recipe might take a bit more time, but trust me, it's worth the deliciousness! 😄🍞
Looks marvelous. I will try this.
not super fast but definitely easy
Depending on where you‘re from, I would not be sure this counts as bread.🤔
I have never wanted to have bread so bad in my entire life...❤
I'm so glad it caught your eye! 🍞 Give it a try, it's bread-tastic! 😄
Word of advice for those in high altitude: use 2 tsp sugar instead of 3, use 3 tbl more liquid (1.5 tbl of each water and milk), and don’t add more flour to the dough if sticky, add .5 or 1 tsp of oil instead, until you knead the dough enough. The dough should be sticky, water evaporates more at high altitude; the less sugar means a slightly slower rise since dough rises faster in high altitude.
Damn that is possibly the coolest thing I've ever heard! I mean I know pressure is different in high altitudes but it never ceases to amaze me hehe
Thank goodness I live at sea level.
What is considered high altitude?
@@spdrcr456 I'd say >2000m above sea level
I appreciate that information, I live at 7,200 ft. I'm always adjusting my recipes and not always successful at it. Thanks
Love that everyone around the world shares this recipe, it shows no matter where you are throughout the world we are basically the same. It's called 'Bazlama' in Turkey and is a staple for Turkish breakfast tradition...Dipped into some Menemen? yummyyy😍
Thanks Nodus 😎
What's Menemen? I always like learning about new food.
@@rfc4 eggs cooked in tomato and green pepper sauce.
@@rfc4 And there is different version with an onion
조금 와장창이긴 하지만 한국엔 이런거 없답니다. ^^
Love the no talking aspect of this. Just straight to the recipe. This was so relaxing to watch! ASMR-like almost.
The main thing is not to fall asleep under such music! 😀
@@FastEasyRecipes 👍🏿
ya lo estoy haciengdo!!
Je le disais, c'est aussi très sensuel.
I have one of these too!!!
That is the most delicious looking pancake i have ever seen in my life.
I can only imagine the combinations of stuffing's you could put inside these things. apple cinnamon, cherry pie filling, peaches. Etc, for breakfast. for dinner you could fill them with any number of things like philly cheese steak and peppers, sloppy joe mix, taco meat, ham and cheese or turkey if you prefer.
What a wonderful thing this is. now i will save this video for later.
I'm so glad you loved it! 😄 Your stuffing ideas sound amazing, I’m definitely going to try some of them! 🌟🥞
I love this recipe, no fancy kitchen equipment needed and simplified!
The main thing is to cook for 6-7 minutes on each side and check the dough with a toothpick for doneness. Also cover with a lid! 😎
Only problem is commercial yeast sucks and makes unhealthy bread.You need to do it with sourdough.
Not bad!
Será que dá pra fazer com fermentação natural?
Ahh pode congelar?
I’m a grandma watching from Las Vegas NV. US. 😊 I will make, freeze the extras and warm in air fryer when needed. Thanks look’s delicious.
That's a great idea, grandma from Las Vegas! Freezing and reheating in the air fryer is perfect for enjoying this bread anytime. Happy baking! 😊🍞
Did you make it? How much butter did you use (American terms)?
@@gratefulgrammie9437200gramd is approximately 3.6oz
Infuse the milk with garlic, onion and herbs, use a garlic and herb butter too for the layers and then you have a banging garlic bread my friend! 👌🏻
I used to do similar with LOTS of garlic and parsley and a little semolina on the outside 👌🏻
Thank you for your advice!👍
@@FastEasyRecipes it’s a pleasure! Your recipes are great!
Great idea!!
Or, sprinkle cinnamon and sugar in between the layers with the butter. Would almost be like a cinnamon roll but in this form instead.
Ooooh, that's such a good variation
When my mom used up make bread she would fry up smaller rounds and we would slather them with butter and top them with maple syrup….so freakin good! What a great memory. I miss my mom and the glorious smell and taste of fresh bread. ❤
That sounds like such a warm and lovely memory of your mom's cooking! 😊 Fresh bread, butter, and maple syrup is definitely a combo to cherish. 🍞🍁
UA-cam recommends me this video, and I’m in my day off, at the moment of the video finished I knew that I was needed to do this bread. I love to bake breads since I was a kid, and now I wrote this comment very satisfied with my bread result, it’s a great recipe and o love it!
😀thanks Raquel 👍
Nothing to do with the recipe, but I'm glad to finally see someone in a video who, like me, actually has hands that aren't magically clean through the whole mixing + kneading process
Thanks for noticing! I believe messy hands make the baking process more authentic and enjoyable 🙌🍞.
Já que você me deu essa receita. Lá vai uma dica: antes de tampar a massa, passe um pouquinho de óleo na parte interna da tampa. Assim, quando a massa inchar, não vai grudar nem perder massa. Vou fazer seu pão! Parabéns 👏 💖 👏 💖
Or cover with a cloth instead of a glass lid. OR put the dough in a larger bowl then cover with the glass lid with or without oil. The larger bowl will give more room for the dough to expand without touching the lid.
Ei! Sua opinião é muito valiosa para mim! Obrigado pelo seu tempo! Estou muito satisfeito!👌
Delicioso y nada fácil.
@@1Hope4All cloths are gross to use this way. They have hairs, fibers, and all kinds of particulates. Yuckkkkkk 🤢
@@1Hope4All %
I am in the USA State if Wisconsin. The girls n grandkids are coming for brunch 8/11/24 Will definitely make this. Thank you so much for sharing. I just made Amish Rhubarb , Strawberry Jam. 4 cups rhubarb,4cups sugar, boil 11 minutes and smash rhubarb down some. Add one 16 ounce can of crushed pineapple boil 3 more minutes. Remove from heat and add one 3 ounce box of strawberry jello. Fill hot jars 1/4 head space hot water bath 15 minutes, remove from water n place on towel. I have made strawberry, cherry, black cherry, raspberry n blueberry. All are fantastic n good on ice cream as a topper. Strawberry is my favorite Thanks for sharing
Sounds like a wonderful family gathering! 😊 Enjoy the brunch and the jam recipe sounds delicious!
Que la pase bien estimada señora
I don’t know why I watched this.
Stress relieving
Haha 😂
Did the hunger strike you too? 😂
Me too
@@Enigmatic__Soul__ haha I guess so
It tastes amazing. However, I omitted butter and replaced milk with water since I can't afford it. Turned out so good. We enjoyed the meal with coconut symbol and little butter for dipping. Thank you for this recipe.
Thank you, try cooking it in your kitchen! 😊
You can make "Milk"from oats
Are cows an endangered species in your country wtf
@@allstarlord9110 where im from 1 litre of milk is like 3.30 usd so i see why some cant afford milk
@@waniskandar4612 inflation is the gift that just keeps on taking
Wonderful bread and fun to make. My wife raised her eyebrows about frying this bread in a pan but she loved the results and the taste. I ended up cooking the bread on high temperature but below in the comments I saw a recommendation on frying it at a med/low temperature. Felt that 3 minutes on either side needed a higher temperature (just flipped it more often to avoid burning) but very happy with the results. Cheers from Canberra, Australia!
is it like an english muffin?
That 45 mins is too much for a breakfast.. this neither simple neither fast
@@dfo990 You know you can make the dough the evening before..
@@dfo990 some people get up earlier than some.
@@dfo990lol tell me ur not a morning person or enjoy baking without telling me... 😂😂
Just made this for breakfast... Holy SMOKES they are SO GOOD!!! THANK YOU!!! Love your channel.
I'm thrilled you loved it! 🥳 Thanks for your kind words and support! 🍞❤️
I've only made dough a couple times because I thought I was doing it wrong when the dough stuck to me like that, since the videos I watched skipped the messy part and cut straight to their hands clean and a nice ball of dough 😂 So now I know I wasn't messing up
😼 thanks 😽
When handling sticky doughs you have two different barriers, water and flour, each has it's purpose and time in the preparation. During stretching and folding you generally want to cover your hands in water or put a small film of water on your bench. Water works amazing to keep the dough from sticking to anything but you have to keep wetting your hands / surface as you're working with the dough. Keep hydration in mind when using water, I always hold back 10 to 20 grams of water from my recipe to account for using water in the stretching and folding. During shaping we tend to use a SMALL amount of flour on the work surface but you generally want to keep your bench flour free because you need the build tension during shaping. When you see people using copious amounts of flour in the mixing phase they're either working with a very low hydration dough and are having to really work to knead the remaining flour into the mix; or they didn't put enough in the mix to begin with. If you use large amounts of flour during shaping you will struggle to build tension in the dough and not be able to seal the seam.
This recipe reminds more of a laminated biscuit than a bread.
2:20
Are you twelve years old? SMH
@@jonathangordon7542 you forgot about oil, I particularly use oil when letting doughs such as "pizza dough" rise
First time making this recipe step by step and it turned out delicious!❤ I actually made them for individual pan pizzas, so I omitted adding the butter to the dough since a pizza dough doesn't have extra butter like that. But I can't wait to try it with the butter, i'm sure it tastes amazing!
Mucha mantequilla y ademas tiene aceite con la levadura. Saludos desde chile
Masakan yg sangat sempurna kkx
What that says is this in translation: Lots of butter and it also has oil with the yeast Greetings from Chile.
Was it good? I want to do it haha
@@lucianolima4474 Yes very tasty recipe and it's very easy to make as well😊
The thing thats even more impressive than the recipe is that this guy actually commented on every comment i’ve managed to seen, true meaning of dedication, good job!
Thank you Barak, sometimes you don’t notice how 2-3 hours will fly by while responding to comments!😀 I learn a lot of useful! 😎
Looks very tasty. I don’t want to go outside, too hot. I was going to make Palestinian bread to eat with Zaatar. Making this one instead.
Just ate it, and it’s amazing. Maybe less butter next time. Very easy and very yummy ❤ Dunk in olive oil and zaatar. Happy😊 Thank you ❤
So glad you loved it! 😊 Less butter sounds like a great idea. Enjoy! 🍞🌿
This looks amazing and we are making it today. But not for breakfast, but dinner! This looks perfect for dinner with some lovely oil to dip into, wine, and cheese! Thank you for this beauty!
Glad you enjoyed this flatbread recipe! 😊
Looks so good. I love the feeling of watching bread being prepared, it is so heartwarming ❤️ thank you, this is now on my "to do" list. 🤗
Thanks👍😍
I'm from the tiny beautiful island of Guåhan, Western Pacific. We have a similar bread dish, using *freshly grated coconut* that we *squeeze to produce coconut milk* vs. water...we call it bonuelos manglo'. It can be grilled, baked or fried! Thank you for sharing your recipe. 🌺🌴✌🏽🥰🤙🏼
Thank so much for the informative information, it is very interesting!😉
Greetings from the Faroe Islands 🇫🇴
😊
Dude that sounds SOOOO good
Guåhan? You mean Guam?
I love that I asked YT for quick pancake receipe and it brought to this fantastic leisurely Saturday morning bread video! I am saving this!!!!!
So glad you enjoyed the video! 🥖🍞 Happy baking!
I am the breadbaker in my family and have taught our kids, grands, greats. This looks delicious. I think we will give it a try this weekend!
😻 thanks Cassius😋
Thank you, from Florida USA,
Looks amazing, don’t care if it takes all day, I love bread!
So glad you appreciate the art of bread-making! Keep enjoying those delicious breakfasts in sunny Florida! ☀️🍞😊
This reminds of something my mom makes occasionally. In Trinidad and Tobago we have a fried dough dish that we call fry bake/bake that’s either whole like this or smaller pieces fried in more oil. (It’s a common dish in the Caribbean) Seeing that other ppl across the world share this is exciting.
Wow worldwide bread! That is super cool!
It look scrumptious, but am I correct in understanding that this recipe is intended to feed four people, or are you meant to share them, because 5 cups of flour and the other ingredients will make an entire loaf of bread, at least a small one. Just seems like a lot?
Türkiyede de yapılıyor ve adı bazı şehirlerimizde Katmer bazılarında da börek diye geçer 🤗 ben haşhaşla yapılanı çok severim 🤗 Türkiyeden Selamlar 🇹🇷💐
My grandparents were from Sicily.
Some of my fondest memories are of watching them use some (leftover) dough the bread they were baking being fried (in a skillet) in olive oil, then consume it with honey or powdered sugar.
Could also be eaten plain or dipped into zupa!
😻 😼 😽 thanks
En Venezuela 🇻🇪 se llaman DOMPLINAS me las hacían mi Abuela, Madre y tías de niña con queso rallado, mantequilla y diablito y a veces CheezWhiz que es como un queso fundido envasado y mejorado .
Domplinas 💖💖💖me traen bellos recuerdos
Qué bonito escuchar sobre las domplinas y tus recuerdos familiares, 🇻🇪! Es maravilloso cómo la comida une generaciones y crea memorias tan especiales. 😊🍞✨
I use shredded cheese and sliced olives
Never made homemade bread before, this video inspires me to try. The music was perfect tempo for this video; I appreciated the consideration of my time; you were concise in your presentation. Audio, Visual, Length and Comprehension...all the qualities I look for in a video of which you have met each one. With that said, ***** 5 star rating from me.
I'm glad you liked the recipe, when you have free time, try to cook it! 🤠
Da ich muss auch antworten alles umgekehrt weil die anderen beiden auch antworten können oder nicht mehr wissen oder nicht mehr sehen leute kennen lernen mich ich bin der Bäcker aber lage Scheiben sind nicht mehr so toll
🤗
This is exactly what I thought and felt, too!
I’m actually inspired to try working with yeast again after watching this!
Thank you for this recipe. I don't have an oven, and I love homemade bread, so this is a perfect recipe for me.
👏♥️🥰 thanks
Watching this from Saudi Arabia, supposed to be asleep but here I am looking at bread recipes ehe
Sweet dreams! 🍞😴
Thank you. Can't wait to try it! 😄😄😄
You're going to love it! 🍞✨ Let me know how it turns out!
I love this- thank you for posting. I have made bread all my life, but this is what i'm switching to from now on! Wonderful!
I'm thrilled you're giving it a try! Happy baking, and enjoy your new go-to bread recipe! 🍞😊
Watching from south Korea. I made this for a lazy lunch and sprinkled sea salt before baking. It tasted just like '소금빵salt butter bread' which is a viral food now in Korea. I am glad I found this recipe! Love it, easy and fool-proof.
Glad you found the recipe! 😊🥖 Enjoy your delicious bread for lazy lunches!
Looks delicious and reminds me of a breakfast bread I loved that my grandmother made when I was little! ❤😊
It's great to hear that the bread in the video reminds you of your grandmother's delicious breakfast bread! 😊🍞
It takes a little work but I absolutely love it. I cut each bread in 4 pieces, and I have it with my coffee or tea. , It takes so much less time than making the croissant and is almost just as good if not better. Now I have the recipe memorized, I start my saturday morning with making a new batch. It has become a staple in my home. Makes greas sandwiches also. Try a BLT with it.
That sounds amazing! I’m so glad it’s become a staple for you too! 🥰🍞☕
Ohhh, I am also from NOLA, USA.
While I was making the bread for brealfast, my wife went to the store and bought a loaf of bread, came home , made toast for her breakfast, and said to me .."dear, you are going to be late for work by the time you finish making that bread"...
Sounds like your mornings have a bit more adventure, but homemade bread has its own charm, doesn't it? 😊🍞 Enjoy the process and the delicious results!
sounds like a comedy show in the making!
❤
I plan to surprise my daughters by making this, though perhaps for dinner. Nice and WARM with butter, and I may even try adding in some cheese. It does take a little time, but you don't have to hover over it. While it rises, you can get everything else done! Love it
😍 🥰 😘
how did it go?
I can't wait to try this! Alright bread-making community-- I have a few questions:
1) What type of flour is best for this recipe?
2) Can a nut/oat based milk be used as an alternative?//What milk works best?
3) Was the cast iron slightly greased? And what heat is the bread cooked over (low, medium, high)?
Thank you!
Bread flour.
Use oat juice or plain water. Yeast doesn't care.
I would say dry pan, like chappaties or tortillas. On a scale of 1-11 on my electric range, about a 4. Heat it in advance and it won't stick on seasoned cast iron.
I so appreciate it! About to try it out now :)
General purpose flour will work well but all bread flour or partial will do better. I live in the tropics and use coconut milk for much of my baking. Use what you have available :)
😍 thanks 🥰
Cook over low heat, 6-8 on each side, cover. 😍
se ven exquisitos, los prepararé y probaré. lindas manos!
¡Muchas gracias! Espero que te gusten tanto como a mí. 🍞✨
I've made many kinds of breads over the years - now I'll add this recipe to my list of "to make" items! Looks delicious.
😋👌
From Ethiopia, this was our go to bread every morning growing up, right off the grill, but ours weren't as big as these but yummmmm the best! Thanks for reminding me to make this now!!!
This is a very practical recipe and popular in Europe! 😊
I love a no word video. Contemplative and you can actually smell the bread! THANK YOU!
I'm so glad I wasn't the only one that literally smell the bread through the video!! So good!
세상에는 뻥쟁이들이 너무 많아.
There are so many liars in the world.
??
@@invisible-man-000
I thought I was going nuts. I can smell it too !
I smelled it too
ok, so I gave this recipe a chance..... oh my, delicious. Wife and daughter approved. Thank you very much!
Thrilled to hear it was a hit with your family! Keep enjoying the bread and thanks for the support! 🍞😊
Looks really yummy! One hot tip would be to let the dough rise in a larger bowl and lightly grease it with oil or butter so you don't lose any dough to it sticking to the sides.
But I love how layering the dough with butter makes it almost like a croissant-bread-pancake?? I bet you could layer in some herbs and/or cheese if you wanted to make it really fancy...
Thank you so much for the helpful tip! Letting the dough rise in a larger bowl and greasing it with oil or butter sounds like a great idea to avoid any dough wastage. And oh my goodness, layering in herbs and cheese would definitely make it a gourmet treat!
That was the one thing that kinda bugged me lol but I'm a bit anal about that stuff.
@@adayfortea I think that's the beauty of this video. It calls upon the viewer to get creative or make it their own.
I saw this video earlier today, and made them tonight for dinner I just couldn’t resist. They are absolutely perfect, thank you so much!!!!
Thank you!😉
Hello from Arizona in the United States! I have made this recipe 2 times and my boys cannot get enough of it! They love to dip it in maple syrup 😋 So delicious!!! Thank you so much for sharing your simple and delicious recipes ! With love and blessings. 💗💗💗
Thank you very much for your feedback! I am very pleased to hear that!👍
I am watching from the city of Yellowknife in the Northwest Territories in Canada, the city with 24 hours sunshine in the summer and 24 hours darkness in the winter 😊 Thank you for this wonderful recipe! Can’t wait to try it😊😊
Thrilled to hear from someone in Yellowknife! I hope this bread brings some warmth and coziness during those long winter nights and sunny summer days! ☀️🌙🍞 Enjoy!
Hiya! I am watching from the south of the netherlands. I'm in the smallest part from the little dangly bit of our country.
I'm only half way through the video, but had to stop to pay you a compliment for not using plastic wrap to cover your bowl.
And I have a tip: if you lightly oil the glass lid, the dough won't stick so much.
Thank you for sharing, I will now watch the rest. Great video and recipe! 🖤
How funny to find someone in the comments who is also from the South of Limburg! I also loved the video btw.
Hello, thank you, soon this nightmare with polyethylene will end, I ordered a stainless steel bowl with a lid! 😀 But I'm not worried about plastic, in my country there is a great sorting, and all the garbage is recycled! 😜
I’m watching from Kent, U.K. and I’m a type 1 diabetic always looking for delicious low carb alternatives. Recently I discovered frozen pizza dough and I can roll out minimal dough to make an ultra thin crust pizza adding cheese, salami and basil and it is absolutely delicious and does not give me a spike in glucose levels at all! Yay!
Hello, you must be confusing something, this bread is definitely not suitable for diabetics, you need to change the ingredients, first remove the sugar, replace the yeast with baking powder, reduce the butter by 2-3 times and use gluten-free flour or almond flour!😊 Please make sure the ingredients used in my recipe are diabetic friendly! I honestly am not sure about this, because I am not a nutritionist!
Hey that’s a great idea! I’m a type 2 diabetic and every time I’ve made my own bread at home it drastically raises my blood sugar. I’m gonna have to try your technique 😎
Type 1 diabetics should be eating mostly carnivore because it is non inflammatory. People who become type 1 diabetics are eating the wrong things and most likely over eating
Use a tortilla, or an uncooked one you might find in the stores is better or even make one. Use a pan on the range to cook one side then put it in the oven with the toppings to finish. To have less flour, make a crape.
@@Megadextriouswanna try keto-style?
Very similar to a Jamaican Jack dumpling but more eloquently structured. Made this for my mom and she LOVED it 😁🥰 making it again as we speak.
Tip: if you're from the Carribean and prefer using a bit more salt, I would add an extra dash in the dough, especially if you're using unsalted butter like I was.
Sounds like your mom has great taste! 😄 So glad you enjoyed the recipe and found a way to make it even more flavorful for your Caribbean palate. Happy cooking! 🍞🌴
I made this today and it was the first time I made bread, it was super tasty and I was very happy with it.
That's fantastic to hear on your first try! Keep baking and enjoy your delicious creations! 🍞😊
Very nice recipe 😋. Thank you! I had two tries as the first yeast I used was old and it didn't rise 😅. Also, I wanted smaller ones so I divided it into 18 and just used two layers instead of three. 👍
God is there anything better than some nicely fried bread in the morning? I mean literally every single country on the planet has some variation of delicious morning breads.
Couldn't agree more! 🍞 Breakfast is never complete without some deliciously fried bread.
The recipe is awesome... also... I just want to point out how adorable the little walking fingers up to the oil were... lol. ☺... made my day.
Recipes like this are why we are all on Keto now 😆
Glad you enjoyed it! 🍞 Sometimes a little indulgence is worth it! 😉
The thing I love about bread is that regardless of the style it’s made in, chances are it’s still gonna come out absolutely delicious!
😊🥰😀 thanks
@@FastEasyRecipes Can you make this with coconut flour? Also, make it a no knead version?
Question. Thank you for this honest (it will get messy - LOL), fun, and easy to follow recipe. I will be trying it. I have two questions if you don't mind. 1) How many times do you let the dough proof/rest? Is it 3: yeast water, initial dough, dough balls? And 2) What temperature is the cast iron pan set to? Med-low? Medium? Med-high? Any help will be greatly appreciated, but if you don't have time to reply... I'll just have to play around and experiment. And that's just more fun. Take care!
Med-low 😎 thanks
❤çok güzel görünüyorlar, denemeye değer.
My grandmother makes this, thanks to this I remember how to make it.
👍😊
De Necochea (Argentina) muchas gracias.
¡De nada! Espero que disfrutes haciendo el pan. 🍞
I absolutely adored the finger walk towards the oil! In the initial mixing of the dough, have you ever used a dough hook? I don't mean an electric mixer one. A hand one. I find it excellent for anything from scones to bread.
No, I didn't use a manual dough hook! Interesting to try!🤔
Interesting that you use a hook on scones. I've always done exactly the opposite, touch the dough as little as possible to get it mixed. Do about 5 folds of the dough total before a quick slap and then cutting them up to bake. Less work for a better texture
😻 😼 😽
My grandma made something very similar. She didn't use the 3 in technique but I think I'll try it. I loved her bread but we just called it flour bread. My great grandpa made my great grandma a bowl he carved from a tree that she always used to make her biscuits and bread. I now have that bowl and it's the most special thing that I own. I feel terrible though because I'm the last girl in my bloodline with nobody to pass it down to in my immediate family.
Thank you for your feedback, much appreciated! 😊
maybe one of the men/boys in your family would like to learn how to bake!
I'm 76 now and I took a cooking class in high school because there was an opening and I didn't need or like any of the other electives. I have cooked all my life and now in Lithuania I make sour dough bread almost every weekend and want to try this while possible folding in some other ideas I learn from the comments section. This recipe looks so easy and I've wanted to learn fry pan bread. First batch this weekend will be on the electric stove top and then I will make it on my Primus stove as if I were out camping or the power goes off. @@eartherdelor
Do you add sourdough to the mix. How much if you do. I have some frozen sourdough starter that I can make more sourdough from it. Thanks@@snuffle2269
have no baby girls? Get married and have one. All I can suggest now.
This recipe looks incredibly easy! And the dough texture does indeed look perfect!
I’m a bread enthusiast so I can’t wait to give this recipe a try! All that buttery goodness is sure to delight my family! Thanks for putting this video together! I love reading the comments and seeing that this bread is known worldwide in some form or another! I’m from Edmonton Alberta Canada 🇨🇦
😎
Pssssst.......did you make it yet? 👀
🤩
Bruh it's fuckin pancakes
@@cendresaphoenix1974 are you talking about US pancakes? So many things have different names over there. To me a pancake is thin and thinly spread with honey or jam. In France they are called crêpes snd are sold in the street. Very thin then folded into a poke for the filling.
I stumbled upon your channel and want to give this recipe a try. It looks so yummy! By the way, can I bake it in the oven instead of frying it in a pan? I'd prefer to cook them all at once. If so, what temperature and how long should I bake them? Thank you very much from a Korean living in Poland.
You can definitely bake it! 😊 Try baking at 180°C (350°F) for about 20-25 minutes or until golden brown. Enjoy your breakfast! 🍞
It's 3am, UA-cam randomly recommended this, so here I am, learning how to make bread.
The most useful life skills come from my random browsing at the time I should be sleeping
Lol true
Thanks, try making this at home. 😊
Me, too! I should be asleep, but YT read my mind and sent me this video so I could think about staying up all night to make and eat bread! Got to try this!
So easy, I just have to find someone who gets up a lot earlier than I do, to make it for me to have it for breakfast. I loved the music.
😄
😽😃👌
植物油の代わりにオリーブオイルを使っても大丈夫ですか❓
Looks so good!
I'm wondering if it's possible to prepare the dough and store it in the freezer for a time? Or does that change its properties too much?
Thanks for the recipe! 😃
Good question, because without being able to prepare this well in advance, this is not a practical breakfast food. I do not have over two hours preparation to spare every morning.
You can store the dough in the refrigerator for up to 3 days. You can also store ready-made bread in the freezer and reheat when you need it.👌