Flatbreads Flatbreads! The world is round, but the breads are flat! Join Chef Baylor Paschall in this hands-on class to explore yeasted raised dough; naan, pita and barbari with a variety of dips and spreads. It’s a delicious adventure through breads that are easy to execute at home with endless variations – perfect for all your summer parties! You will make, knead, roll, shape and bake or pan fry to taste here and take home. Naan (make, shape, and bake here) Pita (take the dough you make home, you’ll shape and bake a risen dough here) Barbari (take the dough you make home, you’ll shape and bake a risen dough here) Baba Ganoush, Hummus, Mint & Yogurt Sauce, and Quick Pickles Sent from Mail for Windows 10
Flatbreads Flatbreads! Breads that are flat! Join Chef Baylor Pascal to explore naan, pita and barbari and to make a variety of dips and spreads. It’s a delicious adventure through breads that are easy to execute at home with endless variations – perfect for all your summer parties! You will make, taste and and take: Naan Pita Barbari Hummus Baba Ganoush Quick Pickles DuxellesChef Baylor is a Chef-Instructor for Seattle Culinary Academy, where he instructs future professional bakers on breads, vienoisserie, and all manners of fermentation. Baylor is an alumnus of the pastry program at SCA, was the executive pastry chef at Choukette, an eclair shop in the heart of Pike’s Place Market, and was sous chef at Bakery Nouveau. He honed his craft baking for a Michelin-star restaurant on the French Riviera. His passion for bread is only rivaled by his passion for bagels! Baylor is enthusiastic about the transformative power of fermentation and loves to share his enthusiasm with others.