About

**This workshop will be live streamed via Zoom.** 

Flat breads are made round the world, by almost every culture, and are an easy stress free introduction to yeasted breads. You can start them in the late afternoon, and enjoy hot bread with your curry for dinner. Or use them with dips as an appetizer.

The class begins with a one-hour Zoom session to make the dough and let it sit for an hour. We will reconvene after an hour, to shape, roll & cook the flatbreads. No special equipment is needed, however a scale and bench knife will make it easier.

Shopping list:

• All-purpose flour
• Active dry yeast (not instant)
• Sugar (white or brown)
• Greek yogurt (or strained plain)
• Kosher salt (Diamond Crystal or Morton)
• Extra-virgin olive oil
• Optional: whole wheat flour

Equipment List:

• Spatula
• Scale or measuring cups and spoons
• Medium mixing bowl
• Bench knife
• Bowl scraper
• Kitchen scale (optional)
• Rolling pin (or glass jar/bottle)
• Stove
• Griddle, cast iron skillet or sauté pan

Details:

• Registration will close on Monday, January 18th.
• This class will be taught online via Zoom. For a great video on how to use Zoom, watch this tutorial. Please make sure you have the most current version of the Zoom software.
• A link and recipes will be sent to the email you registered with to join the Zoom online meeting. Please watch for this email. You may need to check your spam folder for emails from BARN.
• BARN reserves the right to cancel this class in the case of low enrollment and a full refund will be given. 
• Tuition assistance is available. Click here to apply.
  
  

Instructor Bio:

Instructor Kate McDill learned to bake at the Surrogate Hostess on Capitol Hill in Seattle. The training included both traditional French pastry and breads, and baked American desserts. Kate is a founding member of BARN, and led the Kitchen Arts Studio in the early days; she enjoys teaching baking classes at BARN.