Baking Intensive: Flatbreads Around the World

Discover the similarities and differences between international flatbread recipes. Hands-on. You’ll work with a small team during class.
About this Event

Age Restrictions

For ages 13 & up

Description

Who kneads sliced bread? Well, we do, of course — but with all due respect, historically, the flatbread was around first and they’ve played an important part in culinary culture around the globe. During class, we’ll dive into what makes the flatbreads from around the world different in taste, texture, technique, and usage. (As you produce each type of bread by hand, it’s hard not to notice what similarities emerge as well!)

You’ll learn how to use yeast as a leavening agent in Italian focaccia and Indian naan, deploy different kneading techniques to create unique textures in each dough, and see the tasty results of lamination in scallion pancakes. You’ll also be able to up your taco cred 10x when you learn how to make tortillas by scratch. We look forward to you joining us in class as we take a deep dive into flatbreads together!

You will be working in small groups for portions of the class. For ages 13 and up.

Menu

• Italy - Focaccia

• India - Naan

• Mexico - Flour Tortillas

• China - Scallion Pancake

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

FAQs

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