Hands on Zach Grain diversity Sustainability Food anthropology

How All Bread Works: Pita + Hummus

All bread works the same way — and pita is a perfect place to learn how and why. In this hands-on class, we’ll make a lean, "straight dough" (just flour, water, salt, and yeast) to explore the core principles behind every bread recipe: baker’s percentages, gluten development, fermentation, shaping, and baking.
You’ll mix and shape pita dough, cook it hot and fast so it puffs into a pocket, and pair it with creamy tahina and fresh hummus you’ll make in class. By understanding the process behind pita, you’ll gain foundational skills you can apply to any at-home bread project, from pizza to sourdough.

What to Expect

Hands-on mixing, kneading, shaping, and baking pita
Discussion of baker’s percentages and how to evaluate any bread recipe
Fundamentals of mixing, fermentation, shaping, and bake mechanics
Fresh bread and a detailed recipe packet to take home
Soft drinks / coffee included; additional food and beverages available for purchase

Please let us know about any food allergies at checkout. This class is vegetarian-friendly, and includes wheat and sesame. We are not able to accommodate gluten allergies in our flour-filled teaching kitchen.

Who This Course Is For

Beginning bread bakers
Anyone curious about getting into bread baking
Bakers who want a deeper understanding of how and why bread recipes work

What to Bring

Just yourself – all materials and ingredients are provided.

Recipes

Pita Bread
Creamy Tahina
Chickpea Hummus

Meet Your Instructor
Zach Martinucci loves telling stories about food, over food, and even through food. He studied Culinary Anthropology at UCLA and the University of Bologna, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. As the founder of Rebel Bread, he now brings his passions for culture and cuisine together to craft story-worthy experiences over food.

Zach is an Italian-Jewish grandmother at heart and enjoys working with all kinds of dough, including sourdough (his first love) and gnocchi (his favorite dough to make at home and to teach).

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Cancellation and Refund Policy

Please read our policy

Due to limited seating, we request that you cancel by email or phone at least 24 hours in advance to receive store credit. This allows us the opportunity to fill your spot. When you cancel within this window, we will send you a one-time coupon code so you can rebook another class. We do not offer refunds. Cancellations made less than 24 hours before class, or no-shows, will forfeit the full payment and are not eligible for store credit. We reserve the right to cancel a class for any reason, though this typically only occurs in rare situations such as instructor illness. If this happens, you may choose between a full refund or store credit to rebook.

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Late Arrival Policy

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Our classes begin promptly at the scheduled start time and many recipes start immediately with steps that build on one another. Because of this, any participant arriving more than 15 minutes after class begins will not be admitted. Late arrivals cannot be refunded, credited, or rescheduled. We are not able to catch guests up, restart instructions, or have participants join partway through the process.

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Liability Acknowledgement and Waiver

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We want you to have a safe, fun, and delicious time in our kitchen. Cooking and baking involve certain risks—things like working with sharp tools, hot surfaces, and handling food. By joining our classes, you agree to take care while participating and to follow all safety instructions from our team. Rebel Bread, its owners, instructors, and staff can’t be held responsible for any injury, illness, loss, or damage that may happen as part of the experience. By attending, you agree to participate at your own risk and release Rebel Bread from any liability to the fullest extent allowed by law.

I understand and accept the risks involved in cooking and baking activities

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Order summary

How All Bread Works: Pita + Hummus

Event $115.00