Description

Bake quick, crowd‑pleasing flatbreads that fit busy schedules and simple equipment. You will learn doughs for tortillas, pitas, naan‑style, and focaccia sheets with timing matched to weeknights. We teach heat management across skillet, griddle, and oven so puff and char land together. You’ll explore direct and overnight methods to suit flavor goals and planning needs. Portioning and docking strategies keep shapes consistent and prevent bubble blowouts. Flavor capsules include herb oils, garlic butter, and spice blends that don’t scorch. Filling ideas turn flatbreads into meals—rolled, stuffed, or topped without sog. Batching plans show how to freeze par‑baked rounds and reheat to service quality. Troubleshooting covers pale pitas, tough tortillas, and oily focaccia with quick fixes. Leave with a rotation of versatile breads ready in minutes.

Cook‑along videos + heat maps + batching/freezing guide + flavor capsule booklet

2.5 hours

Skillet heat control, direct vs. overnight, portioning, par‑bake/freezing, flavor add‑ons.

Busy home cooks wanting fast, flexible breads for meals and gatherings.