The vast majority of breads, flatbreads included, are wheat-based. For good reason—wheat makes really good breads. But why limit ourselves to one grain? There are other ingredients out there capable of making really good breads, and it is easy to pass them by! Whether you are interested in avoiding wheat for dietary or health reasons, or you are just trying to explore a more culturally and historically diverse bread path, this course will introduce you to three flatbreads that use no wheat: maize (corn) tortillas, tapioca flatbread, and Swedish rye knackebrod. We will bake these breads, discuss some of the history behind these alternative grains and starches, and learn about and try some of the many companion dishes and fillings that will make these some of your new favorite homemade flatbreads.

Please note: these breads use slightly more advanced techniques than your simple wheat dough. You will have an easier time if you have some basic experience in breadmaking.

Please note: this class is NOT completely gluten free, as rye contains small amounts of gluten.

Required Tools

• 1 or 2 heavy duty round griddle or skillet, 10" or bigger (preferably cast iron. If using glass top stove, make sure pan is nice and flat on glass)
• Standard sheet pan (appx. 12” x 17”)
• Counter/table space and stovetop
• Several wooden boards for rolling and resting dough
• Several medium/large mixing bowls
• Wet and dry measuring cups
• Measuring spoons
• Plastic wrap or large sheets of plastic
• Parchment paper
• Rolling pin
• 1 gallon Ziploc bag, cut open along both side seams
• Dough knife (otherwise a large chef knife)
• Metal mesh strainer (larger mesh is better)
• Several tea towels/kitchen towels
• Tongs
• Pancake flipper
• Printed recipes from instructor (you'll receive these via email a couple weeks before class)

Ingredients

• 1 1/2 cups dry masa harina flour (Bob’s Red Mill brand is commonly available)
• 2 cups tapioca flour (Bob’s Red Mill brand is commonly available)
• 3 cups rye flour
• Shredded cheddar cheese
• Instant yeast
• 1/3 cup flax or sesame seeds
• Salt
• Sugar
• Unsalted butter, at room temperature
• Boiling water and tap water