tag:blogger.com,1999:blog-7173052990851751381.post1378137774826634029..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Lebanese Mountain Bread – A Peak Flatbread ExperienceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7173052990851751381.post-54682922771706639342019-10-20T17:23:13.887-04:002019-10-20T17:23:13.887-04:00For people who are using all purpose flour or anot...For people who are using all purpose flour or another flour for this recipe, what you are missing out on is the extra gluten in bread flour, which gives the dough structure. If you have some vital wheat gluten, just add a little bit of that to the flour and then your all purpose flour will act more like bread flour. How much? About 1 TBL vital wheat gluten can be added to 2-3 cups of all purpose flour. (If you are using cake flour or pastry flour maybe 1 TBL to every 2 cups, as those flours are the lowest in protein/gluten.) JesusGeekhttps://www.blogger.com/profile/10507467732324766754noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20762265740412790492019-08-21T22:26:28.646-04:002019-08-21T22:26:28.646-04:00This reminds me of my grandma’s bread. She made br...This reminds me of my grandma’s bread. She made bread on Mondays. As a first grader I would “forget my lunch” , so I could walk to my grandma’s house in Mondays for lunch and I would feast on freshly made mountain bread. She would spin the dough paper thin and place it on a hot griddle. Looking forward to making this now 65 years later.Donhttps://www.blogger.com/profile/07999379916468514659noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90175529876475865322019-07-29T18:49:00.241-04:002019-07-29T18:49:00.241-04:00I'm not particularly good or interested in all...I'm not particularly good or interested in all the different ways to send the same thing. If I find one of your recipes I want to try, all I want to do is print it out with directions, not just ingredients. This used to be the way things worked. It is now way too complicated to just get a recipe with written directions. Am I missing something? Probably am. If there is something I should know, I would appreciate knowing assuming it does not involve finding robots and signing up for junk I don't care about. If that's the only way, I won't be seeing you as much, Chef John and that is not a good thing for me. Please advise.<br /><br />Bob, one of your faithful fans for many years.Bob Watershttps://www.blogger.com/profile/04311392789585024084noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62726863298373944952019-05-24T02:13:39.693-04:002019-05-24T02:13:39.693-04:00Flour tortillas lol are the same way making but wi...Flour tortillas lol are the same way making but without yeast lard n baking soda and saltAnonymoushttps://www.blogger.com/profile/10718541276484454607noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57661013481486808552019-05-12T03:53:18.085-04:002019-05-12T03:53:18.085-04:00For all the people whose dough turned out too stre...For all the people whose dough turned out too strechy. <br />Let it rest after initial rollin. 10 minutes rest will relax gluten and make it more pliebale. Working with gluten is tricky, by kneading too long you can make it so elastic that it get rubbery. That it has to rest and then miracle happens.Magda Ochhttps://www.blogger.com/profile/14624241224629230498noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65308411419932848912019-03-30T11:43:20.836-04:002019-03-30T11:43:20.836-04:00I made this recipe today. Worked out pretty well. ...I made this recipe today. Worked out pretty well. Thank you!Dennis Danielshttps://www.blogger.com/profile/08498996498458459377noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71569441674641699072019-03-20T12:12:45.040-04:002019-03-20T12:12:45.040-04:00this worked out quite well. I did all the stretchi...this worked out quite well. I did all the stretching on the work top but no problem getting a good stretch.dmaurandhttps://www.blogger.com/profile/02609019986477268885noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11262014666437603892019-01-22T19:43:24.521-05:002019-01-22T19:43:24.521-05:00I made this with regular flour and regular yeast a...I made this with regular flour and regular yeast and peanut oil. Didn't measure anything and made a few before I put it in the fridge. These came out a lot like my grandma's tortillas, although she used something like Crisco and baking soda or baking powder (not sure). I'm going to try following the recipe exactly next time. They were good but room to improve. William Castlehttps://www.blogger.com/profile/17444134490137937281noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9378213208103519552018-12-19T11:43:53.844-05:002018-12-19T11:43:53.844-05:00I seem to fail every time, my bread never stretche...I seem to fail every time, my bread never stretches without tearing. I left it in the fridge for 24hrs. What am I doing wrong?<br />daddysbigfattummyhttps://www.blogger.com/profile/03888488780027710586noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5379727490784280642018-07-23T17:48:14.004-04:002018-07-23T17:48:14.004-04:00If you follow the recipe as shown in the video usi...If you follow the recipe as shown in the video using the exact ingredients called for you will get the exact result as Chef John. I made some today for the first time and had great success. Stretching the dough was made easy by doing a gentle freehand pre-stretch until just large enough to place the dough over the bowl then holding the dough with one hand at the top of the bowl and stretching with the other hand until it’s sufficiently stretched to use both hands on opposite sides of each other to further stretch the dough.<br />Pan heat for me was just a hair below 7 on the burner dial which is around the middle of the mid-high range, which is between 6-8 typically. My stove is a plain ole regular coil burner type. If you start the pan preheating just before you start rolling & stretching your first dough piece it should be heated enough when you’re ready to pop one in the pan. I had one in the pan while rolling out another one, keeping a sharp eye on the pan to make sure I made the flip to the other side in time. This dough is very forgiving so the one I was stretching waited patiently so I could flip away. LOL <br />Timing is everything. <br />����<br />Hope this post helps someone.Chef Envyhttps://www.blogger.com/profile/08336833802051463705noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6462550768637170302018-06-30T11:05:50.952-04:002018-06-30T11:05:50.952-04:00Chef John, I also find you recipes and videos to b...Chef John, I also find you recipes and videos to be wonderful.<br /><br />I have two questions about the Lebanese Mountain Bread:<br /><br />1. What is the diameter of the bread after it has stretched across the bowl?<br />2. To what temperature is the pan heated?<br /><br />I can't wait to try this recipeAnonymoushttps://www.blogger.com/profile/14251102646148040206noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13339723266102773952018-06-30T11:01:16.875-04:002018-06-30T11:01:16.875-04:00Chef John,
I greatly enjoy all of your recipes and...Chef John,<br />I greatly enjoy all of your recipes and videos. <br /><br />I have two questions about the Lebanese Mountain Bread<br />1. About what diameter is the bread before you place it in the pan?<br />2. To what temperature should the pan be heated?<br /><br />Thanks, this looks wonderful. Hope to try it soon.Anonymoushttps://www.blogger.com/profile/14251102646148040206noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60498789632776654522018-03-23T18:51:14.816-04:002018-03-23T18:51:14.816-04:00Hi it's me again, "unknown," - I tri...Hi it's me again, "unknown," - I tried making this again, used the same yeast, but this time whisked more thoroughly in the first step and used bread flour instead of all purpose. Everything came out perfectly this time, thanks! Unknownhttps://www.blogger.com/profile/18374523248002075570noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31625633093302654942018-03-03T16:54:16.800-05:002018-03-03T16:54:16.800-05:00Chef John, I love your recipes and hope you live f...Chef John, I love your recipes and hope you live forever, which is why, with some regret, I feel I must share this article with you:<br /><br />https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausagesUnknownhttps://www.blogger.com/profile/18374523248002075570noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30359922216560758162018-03-03T16:52:53.612-05:002018-03-03T16:52:53.612-05:00I followed the directions faithfully with one exce...I followed the directions faithfully with one exception - I could only find Red Star Instant Yeast at the store and that seemed to bubble up immediately and become very thick without any waiting at all. So I continued to follow the directions but did not see the doubling of size in step 2. My bread turned out OK though (not as good as yours I'm sure).Unknownhttps://www.blogger.com/profile/18374523248002075570noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46204014313329169242018-01-15T11:17:36.728-05:002018-01-15T11:17:36.728-05:00 Admittedly, I did not read all of the other comme... Admittedly, I did not read all of the other comments, so this may well be a repeat of information. If so, I apologize. The difference between bread flour and A/P flour is pronounced, and can make a huge difference, depending upon the recipe. Bread flour has a much higher protein content, so it develops more gluten, with kneading. Since baking, unlike cooking, is a science, every ingredient can be critical. krippen.knittlehttps://www.blogger.com/profile/18222188346428604750noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24805434190830390402017-11-11T13:57:39.277-05:002017-11-11T13:57:39.277-05:00Just did this but only 1/2 size. It's deliciou...Just did this but only 1/2 size. It's delicious! I'm a complete newb to bread making but I think I should not have halved the yeast... Plus kind of cool in my kitchen these days. Still, it's fun, easy and is delicious. I should have made the full recipe cuz it's gonna be gone... well, it is :-/Anonymoushttps://www.blogger.com/profile/15665451300602830935noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63433375795210569822017-10-25T23:18:46.004-04:002017-10-25T23:18:46.004-04:00I found the longer you leave it in the fridge the ...I found the longer you leave it in the fridge the better it becomes. I have gone as long as three days and it was amazing. I also found it works better for me if I don't use the entire cup of flour added after the sponge is ready - usually about a table spoon or little more. Awesome recipeAnonymoushttps://www.blogger.com/profile/00490259872712994781noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10603685939610473002017-10-11T17:48:40.566-04:002017-10-11T17:48:40.566-04:00@Bennett Fam
I found the ingredients worked well ...@Bennett Fam<br /><br />I found the ingredients worked well for me as stated. The only difference was that I used 2.5 tsp of Fresh Yeast as I had some in the fridge. They came out really well. I used half on the day following dough prep as suggested and then the other half one day after that. The second batch were significantly better, so perhaps a two day wait is optimal (although it could be that my stretching technique has improved). <br /><br />Fantastic recipe.Anonymoushttps://www.blogger.com/profile/12529523612344598983noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41403537934389304592017-10-08T11:59:17.794-04:002017-10-08T11:59:17.794-04:00Tomasz Pasta machine will not work. the dough is v...Tomasz Pasta machine will not work. the dough is very delicate, machine will tear it apart. But the trick with the bowl is really easy! If you have one of those steel Ikea bowls it works like magic. Magda Ochhttps://www.blogger.com/profile/14624241224629230498noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3660788121955124942017-10-03T14:45:29.799-04:002017-10-03T14:45:29.799-04:00I have tried this twice and it is not coming out r...I have tried this twice and it is not coming out right. The dough is super rubbery and definitely not stretchable. I consider myself to be an advances bread maker, even with yeast breads. Are the ingredient amounts correct? Should I add more water because that looks like more than a half cup to me. Anyone else having this problem? Thank you!Anonymoushttps://www.blogger.com/profile/14642261302230046324noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2616975160060238942017-08-12T10:29:02.722-04:002017-08-12T10:29:02.722-04:00I had to substitute bread flour with rye flour (co...I had to substitute bread flour with rye flour (couldn't find bread flour in the grocery store). They turned out "okay" for my taste. For some reason, though, my final product is a lot less puffy, maybe there's something wrong with my yeast.Anonymoushttps://www.blogger.com/profile/08195601395461848791noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26588149142213711352017-07-19T22:57:49.685-04:002017-07-19T22:57:49.685-04:00This is probably why weights would be better, but ...This is probably why weights would be better, but did you use a heaped cup measurement? One other good thing to note about recipes with weight is the salt. Not all kosher salts are the same, and in fact can be very different weights by volume.<br /><br />Mmm, bread.Simonhttps://www.blogger.com/profile/07221231764636652005noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18457855012978426212017-07-19T11:53:27.468-04:002017-07-19T11:53:27.468-04:00Very tasty bread but I could not get the bread str...Very tasty bread but I could not get the bread stretched out as thin as it was supposed to be. Mine turned out more like pita. <br />Any ideas on how to stretch the dough one handed? Stretching the dough one handed over the bowl did not work very well.<br /><br />ThanksRev. Fr. Robert Bowerhttps://www.blogger.com/profile/14539722512215663287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21701852774322615182017-07-16T04:54:20.174-04:002017-07-16T04:54:20.174-04:00Argh! I don't understand why, but every time I...Argh! I don't understand why, but every time I follow along with one of your bread videos I always need more water. My sponge didn't even need a whisk. I'm destined to fail at breads forever.inchrisinhttps://www.blogger.com/profile/11790939935500331558noreply@blogger.com