Thousand of years ago, our ancestors in many culture across the world create Flatbreads. Until now flatbreads are extremely common all over Middle East and South Asia.

In this workshop you’ll learn how to bake a range of both leavened and unleavened flatbreads. In many areas of the world, these flatbreads are used to scoop sauces or dip, or to wrap into simples sandwiches such as kebab, gyros, or felafel.

In our workshop will prepare 3 kinds of flat breads: Naan, Pita Bread and Chapati.

Naan gets its origin from Afghanistan, it is a flatbread that gets its flavor from goat yogurt and black onions seeds. Pita and Arabic bread, typical of all the Levant and Mediterranean region, are extremely popular in Western culture, since the Pita pocket is filled with ingredients just like traditional Western sandwich. Chapati also known as Roti is an unleavened flatbread originating from the Indian subcontinent.

In the workshop we will be preparing the different kind of flat breads, shaping them, baking them. Will see the difference in consistence and shelf life. We will have a tasting pairing each kind of flat bread with delicious mezze typical of Levant region.

This workshop is suitable for all levels of experience and runs for 4 hours.

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