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…
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).
