Artisan Breads II: Global Flatbreads

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Flatbreads have been grilled over fire in nearly every part of the world for over six thousand years in Europe, Central Asia, Northern China, India, Malaysia and the Middle East. They are the simplest, oldest, and most marvelously varied form of bread known to humankind. Learning how to bake and enjoy these multi-cultural breads is the next best thing to travelling to their countries of origin. Take the time to research traditional accompaniments to the breads, like chutneys and curries, salsas and stews, Mediterranean mezze, Italian antipasti, Spanish tapas, and on and on...

This workshop is an introduction to some of the best and most varied flatbreads, and the experience teaches students how easy, fun and addictive these breads are--from the grilled onion naan of India and Afghanistan, to healty flazseed crackers (from an Atlanta chef), the best Italian focaccia recipe we have found (with 3 very different toppings), the delightful lavash of Armenia, and tasting/demonstrations of the wonderful sweet grape schiacciata con uva (Schiacciata with grapes) and the unforgettable rosemary fougasse (ladder bread) of France. And this is only an introduction to world flatbreads!