Almost every culture has a flatbread, and many cultures have flatbreads that they have been making for hundred, if not thousands, of years. One source says that India alone has 30 different flatbreads, and that’s not counting local variants.
In my worldview, humans discovered fire, got themselves warm, and then baked some kind of flatbread on a hot rock by the fire. (‘Cause what fun is warming yourself by the fire without a snack).
Flatbreads are a great addition to every baker’s repertoire. They are usually quicker and easier to make than other yeasted breads. They are great to use instead of implements to help transfer food from plate to mouth by scooping, stuffing, wrapping or topping. Flatbreads can be more forgiving than long rising breads. And perhaps most importantly, many flatbreads can be made on the stovetop without any need for any kind of special oven setup.
In this workshop you will learn how to make various flatbreads from cultures around the world. While we bake we will learn a little bit of the history of the people and cultures that created these delicious flatbreads.
In most workshops we make the basics, like Pita, Naan and Pizza, and then we’ll make others like Laffa, Foccaccia, M’Smen, Nan e-Barbari, or whatever seems fun and delicious. Maybe we’ll even take a stab and making flatbreads or tortillas with mesquite, as the tribes that lived in this part of the desert might have done.
If there are particular flatbreads you are interested in learning to bake, let me know.
The workshop will begin in the evening with an overview, a little getting to know each other, and preparing for the next days baking. We will begin early the next day and spend two days learning and baking. We will finish up mid-afternoon on the third day. That’s two days of baking and learning. A light meal will be provided the evening of arrival, lunch and dinner the first day, and lunch on the final day. We will have coffee and baked things to snack on for breakfast, though we won’t sit for a formal breakfast (as is customary for bakers who have a lot of work to do in the morning). There will be some time in the afternoon for people to explore the area, or Joshua Tree park, or to nap or swim in the pool, weather permitting.
Weather permitting, we will do most of our baking outside in our wood-burning oven or on the rocket stove. We will also do some baking in a home-oven and or stove top so that you can take what you learn back to your home to make your perfect loaf.
This is a great first bread class; no previous bread baking experience necessary. If you’ve been baking for years, this is also a great place to pick up some tricks and techniques to take your bread baking to the next level.
The cost of this 3-day workshop is $500, not including accommodations.
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We do not currently have this workshop scheduled.
If you would like to take this workshop, but can’t make the scheduled date (or there is no date scheduled), email info@terramannabread.com and we’ll see if we can schedule a workshop for you.
