Flatbreads are humans’ first bread and are still the world’s most popular type of bread--discover why! Flatbreads are quick to make, easy to bake on griddles, piles of hot coals, or in a hot oven, and they can enrich the kitchen with grains not typically used in loaf breads. In this class, which combines baking basics and techniques with lessons in 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 breads using various methods, including on the stovetop and in the large outdoor wood-fired oven, and we will prepare complementary side dishes to accompany them.

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

This course is open to students ages 16+.

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