This short class will dive into some of the most simple breads, flatbreads, baked in a simple way: on the stovetop. Are you nervous about jumping straight into making artisan bread? Wondering how many flatbreads exist around the world? Maybe you want to practice your dough rolling skills. No matter which, this class introduces the basics of bread baking by making a couple delicious flatbreads without needing specialized tools or ingredients. Jump in and discover how fast you can put a hot flatbread on the dinner table!

Required Tools

In addition to a laptop or tablet with reliable internet connection, you will also need: 

Equipment

• 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). Do not use non stick pans

• Counter/table space and stovetop

• Several wooden boards for rolling and resting dough

• Several mixing bowls

• Wet and dry measuring cups

• Measuring spoons

• Plastic wrap or large sheets of plastic

• Parchment paper

• Rolling pin

• Dough knife (otherwise a large chef knife)

• Pastry cutter or table knives

• Tongs

• Pancake flipper

• Printed recipes from instructor

• Bowls for water and flour

Ingredients

• 2-3 pounds unbleached all-purpose flour

• Instant Yeast

• Baking powder

• Salt

• 2 Tbls. Lard, bacon fat, butter, or coconut oil

• boiling hot water and tap water

• Olive, vegetable or sesame oil

• Vegetable oil or butter for the pan

• One bunch scallions, green onions or chives

• Freshly ground peppercorns

• 1/2 pound bread flour

• 1 cup milk

• Dipping sauce ingredients

  • Rice vinegar

  • Soy sauce

  • Crushed red pepper

Optional Tools: (The following are nice items to have but aren't necessary):

• silicone pastry rolling mat

• digital kitchen scale

• plastic dough scraper

• infrared thermometer

You will need the following tools for this class:

In addition to a laptop or tablet with reliable internet connection, you will also need:

Equipment: 

• 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). DO NOT use a non-stick pan.
• counter/table space and stovetop
• several wooden boards for rolling and resting dough
• several mixing bowls
• measuring cups and spoons
• plastic wrap or large sheets of plastic
• parchment paper
• rolling pin
• dough knife (otherwise a large chef knife)

Ingredients:

• 2-3 pounds unbleached all-purpose flour
• baking powder
• salt
• boiling hot water and tap water
• olive, vegetable or sesame oil
• vegetable oil or butter for the pan
• one bunch scallions, green onions or chives
• freshly ground peppercorns

The following are nice items to have but aren't necessary:

• silicone pastry rolling mat
• digital kitchen scale
• plastic dough scraper
• chinese five spice powder blend (or anything similar)