Lavash, pita, taboon, baslama, shrak, manoushe—whatever you call it, the flatbreads honed by Mediterranean cultures for thousands of years are delicious and comforting, best served warm out of the oven to accompany a table full of salads, dips, and stews. The recipes and techniques are easy to learn, and the flavors of heritage grains we use really shine.
In this workshop, Kate Munning will guide you through the entire process of making Mediterranean flatbread and baking it both in an oven and on a grill. Afterwards, we’ll enjoy the fruits of our labors with some mezze: think hummus, baba ghanoush, and tzatziki. You are welcome to bring a bottle of wine for an extra cozy, festive vibe.
With your new skills, you’ll be able make your own flatbread at home for any meal or occasion. Come ready to roll up your sleeves and have some fun!