Ancient Grain Flatbreads from India: Sun, Sept 23; 11am-2pm; Chef Pankaj (Oakland)
- Duration: 3 Hours (approx.)
- Location: Oakland, CA
- Product code: ZIN
- Chapati - 100% whole wheat flatbread made with sprouted spelt flour
- Paratha - Layered or stuffed sprouted spelt flour flatbread including:
- Sada - layered with ghee and carom seeds
- Lachcha - multilayered, flaky flatbread
- Aloo - stuffed with a spicy potato filling
- Anda - with an egg on top
- Ragi Roti - Whole grain teff flour flatbread with coconut
- Makki ki Roti - Sprouted purple corn flour flatbread with fenugreek leaves
- Puran Poli - Sweet flatbread stuffed with lentils and coconut sugar
- Accompaniments: fresh turmeric-ginger pickle, cucumber-yogurt salad and papad (lentil crackers)
Flatbreads are the delicious cornerstone of most Indian meals. On tables where utensils are rare, they sop up soupy dishes and wrap up morsels of food. Come get an insight into India's famously rich and diverse bread-baking culture and learn the secrets to making these tasty, tender carbs using only fiber-rich, nutritious 100% whole and ancient grains - no white flour will be used in this class. You will learn how to make perfectly round 100% whole wheat rotis, the essential all-purpose Indian flatbread, as well as its rich, chewy, flaky variation -- the paratha -- that can either be enriched with ghee and layered like a croissant or stuffed with delicious fillings such as spicy potatoes, meats, cheese or vegetables. You will also learn how to make nutritious gluten-free flatbreads using ancient grains such as purple corn and teff as well as a sweet flatbread stuffed with lentils and coconut sugar. No forks or knives needed - Indian flatbreads are a hands-only operation!
Pankaj is a bread baker and cook from India. He grew up in a family of Ayurvedic healers, in a culture that believed that food is sacred, a blessing and a gift, and that the simple acts of cutting, chopping and stirring are graces that can bring one peace and calm. Pankaj has pursued his love for baking, cooking and serving good food in the kitchens of Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco. In a previous life, he worked as an MIT-trained urban planner and environmental consultant.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Parking: Free private parking available at our San Pablo location! The Kitchen on Fire parking lot is located next to Novel Brewing.
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