In-Person Class: A Fresh World of Flatbreads with April Dodd

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What’s on the Menu:
Turkish Flatbreads stuffed with Spinach & Cheese (Yufka / Gözleme)
Umbrian Flatbreads with Sausage and Broccoli Rabe (Torta al Testo)
Korean Seafood Pancakes (Pajeon)
From flaky Malaysian roti to Moroccan harcha, the concept of a quick-cooking bread that serves as a foundation of countless meals is nearly universal—and one that we can’t get enough of at Milk Street. Join us in-person to explore the world of flatbreads through three of our current favorites: an unleavened Turkish flatbread, or yufka, that becomes gözleme when stuffed with creamy farmer's cheese and fresh spinach; a seafood-forward version of a Korean skillet pancake that can also be adapted to include almost any aromatic, vegetable or ferment; and rich, versatile Umbrian flatbreads that we'll stuff with Italian sausage and crisp-tender broccoli rabe. As you mix, rest, shape, stuff, fry and bake these flatbreads, we’ll sneak in a surprising amount of baking science and culinary history. You’ll see why these recipes call for different ratios of all-purpose, whole wheat and bread flour, not to mention potato flour for good measure. We’ll cover the science of leavening agents, from water—yes, steam is a powerful leavener—to baking powder and soda to eggs. We’ll do some calculations to help you understand the relationship between time, temperature and chemistry so that flatbreads are always ready on your schedule.
This hands-on, in-person class concludes with a family-style dinner. We’ll make a big salad for you to enjoy along with your flatbreads, as well as a new favorite dessert from rural Italy. You are welcome to bring take home containers for any leftovers, and you'll receive digital copies of all the written recipes after class. Other questions? Reach out to us at [email protected] if you don't see an answer to your question in the FAQs below.
About April: April Dodd is Milk Street’s Associate Director of Education. She began her culinary career at Middlebury College, where her first food job was making enormous batches of granola. Since then, her cooking pursuits have included managing the college's summer food preservation program; working in an organic bakery in France; developing recipes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; working as a consultant to the UN Food and Agriculture Organization; and a stint as the chef at a women-only retirement community in her hometown of Lexington, KY.

Our hands-on cooking classes are capped at 14 attendees. Students work in pairs of two at fully equipped stations. Each attendee requires their own ticket. Please note that Milk Street is not an allergen-free space; if you have a severe allergy, please get in touch before registering to understand if this event is a good fit for you.
FAQs

Is this an in-person event?

Yes. This event will take place in person at our location at 177 Milk Street in Boston. Expect plenty of hands-on cooking - not just a demonstration! If you are looking for a livestream cooking class, you can find our upcoming virtual class calendar here.

What are my transport/parking options getting to the event?

Parking garages:

• Boston Harbor Garage (known as the Aquarium Garage)
• 75 State Street

Trains:

• Aquarium stop on the Blue Line
• State Street on Blue and Orange Line
• Government Center on the Blue and Green Lines
• Haymarket on the Orange and Green Lines, and multiple bus lines

Bus Lines:

• 4, 92, 93, 352, 354

The entrance to our school is directly across from 49 India Street. Our entrance doors have two bowties on them.

Is my registration ticket refundable?

No. We do not offer refunds for in-person registrations. However, your ticket is fully transferable to another person for this event on these dates. You are responsible for finding someone to use your ticket, arranging reimbursement, and for sending us the new attendee's full name, contact information, and any special dietary requests.

Is a meal included?

Yes. In addition to a snack midway through class, you will sit down to a full dinner, served family-style, at about 7:45 pm.

I have an allergy or dietary restriction. Can I still come?

We work hard to accommodate as many allergies and dietary needs as possible. You are welcome to write us at [email protected] to get more detailed information on whether this event is a good fit for you. This class can easily be adapted for vegetarian, nut-free and soy-free diets; however, it is not a good fit for gluten-free diets.

Are children allowed?

Children 11-17 are allowed to participate if they attend and cook with an adult parent or guardian. The minor and the adult must each have a ticket to the class.

How many people does one ticket cover?

One ticket covers one attendee.

How early do I need to arrive?

You are welcome and encouraged to arrive up to 15 minutes before the event begins.

I'm an Insider. Do I get a discount to the in-person classes?

Yes! Insiders get 15% off their ticket. To access your discount, please send a message to [email protected].

This date doesn't work for me. Will this class be offered again soon?

We offer in-person events on a limited basis. Unfortunately, we cannot guarantee that this class will be offered again soon.

Where can I contact the organizer with further questions?

Write to us with any other questions at [email protected].

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Host or Publisher Milk Street Cooking School