Flatbreads are quick to make, easy to bake on griddles, piles of hot coals, or in a hot oven, and they can bring many new grains into your kitchen that typically aren’t used in loaf breads. In this class that's part baking basics and techniques and part history and culture, we will take a journey to far corners of the world to see how other people in other places create their breads. We will make unleavened breads and crackers, leavened wheat-based breads, and filled flatbreads. We will bake our bread with various methods, including on the stovetop and in the large outdoor wood-fired oven, and we will prepare complimentary side dishes to accompany them. Flatbreads are humans’ first bread and are still the world’s most popular type of bread…come see why!

This course requires the ability to stand for a majority of the day, to knead dough by hand, and to walk between the classroom and the outdoor wood-fired oven.

Students ages 16+ are welcome to register for this course independently.

Required Tools

• Three to five, 1 gallon or 2 gallon plastic zippered bags, or other airtight containers, to take home your finished bread

Optional Tools

• If you have an accurate digital kitchen probe thermometer and/or digital kitchen scale, please bring them
• Notebook or paper to take notes
• NHFS provides aprons, but bring your own if you have a favorite