Flatbreads of the World

Humankind's oldest, simplest and most remarkably varied form of bread, flatbreads, have been a staple of diets around the world for over 6,000 years. Taught by a baker-anthropologist team, this class will cover the history, culture and baking techniques of different flatbreads, including unleavened, sourdough, ancient grain and non-grain breads. Using a wood-fired oven, students will make a Tuscan focaccia known as Schiacciata; Naan, an Indian style flatbread made with yogurt; a popular Mediterranean chickpea-based griddle bread known as Farinata in Italy and Socca in France; and a double layer sourdough flatbread.

The class includes a tasting lunch where we will sample the breads with traditional and seasonal toppings. Heike Meyer is the owner and founder of the brotbakery, a small artisan bakery and education project, focusing on handmade breads & pastries, traditional baking techniques and baking with all-natural leavening. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices and the intersection between food, culture and well-being.

Participants should plan on meeting onsite at Brot Bakery and providing their own transportation.