Indian Bread

Master the essential knowledge of Indian spices (masalas) that form the foundation of authentic Indian cooking. In this comprehensive, hands-on class, you will learn the nuances and secrets of selecting, sourcing, and preserving spices to maintain their vibrant aromas and potent flavors. Understanding these fundamental building blocks is essential to developing proficiency in Indian cuisine.

This engaging, interactive class emphasizes practical experience and community. You will cook from scratch using premium, wholesome ingredients and high-quality spices, with the instructor providing continuous guidance throughout the session. Following the class, you will receive electronic copies of all recipes via email for future reference. Students mingle, share culinary experiences, enjoy a meal together, and depart with confidence and enthusiasm for Indian cooking.

Indian Bread Classes: Rotis, Naan, and Stuffed Paratha with Curry Accompaniments

Indian breads encompass a diverse array of flatbreads primarily made from wheat flour called Ata or chapatti flour, as well as maida (all-purpose flour). These breads range from rich and flaky to puffed and steamy, herbed and crisp, or delicate enough to shatter at a touch. Roti and chapati, both unleavened wheat-flour breads, are rolled thinner than naan and cooked on a tawa (flat griddle). The breads are so similar that they are often used interchangeably in name, though technically, chapati represents a specific type of roti.

Class Menu:

• Roti and chapatti
• Naan
• Aloo paratha (potato-filled bread)
• Poori (fried bread)
• Chana masala (spiced chickpea curry)

Important Class Information:

A minimum of three students is required for the class to proceed. If minimum enrollment is not met, the instructor will personally contact you via phone or email to arrange an alternative date.