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Course dates

  • Fri 4 September 2020, 10:00am - 1:00pm
    Borough Market, 8 available spaces
  • Fri 4 September 2020, 2:00pm - 5:00pm
    Borough Market, 7 available spaces
  • Thu 17 September 2020, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Sun 27 September 2020, 10:00am - 1:00pm
    Borough Market, 1 space left
  • Sun 27 September 2020, 2:00pm - 5:00pm
    Borough Market, 10 available spaces
  • Sat 3 October 2020, 10:00am - 1:00pm
    Wembley, 11 available spaces
  • Sat 3 October 2020, 2:00pm - 5:00pm
    Wembley, 10 available spaces
  • Fri 9 October 2020, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Sun 11 October 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Fri 16 October 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Sun 18 October 2020, 2:00pm - 5:00pm
    Borough Market, 9 available spaces
  • Fri 23 October 2020, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Fri 23 October 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Wed 28 October 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Sat 31 October 2020, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • Sat 31 October 2020, 2:00pm - 5:00pm
    Wembley, 10 available spaces
  • Sun 8 November 2020, 2:00pm - 5:00pm
    Borough Market, 7 available spaces
  • Wed 11 November 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Fri 13 November 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Fri 20 November 2020, 10:00am - 1:00pm
    Borough Market, 10 available spaces
  • View all course dates

In this half day workshop you’ll make a range of both leavened and unleavened flatbreads harkening from the Middle East.

You’ll create pitta (the flagstone Arabic bread), lavash (the Armenian flatbread used for wraps which can be stuffed and flavoured) and sangak (a wholewheat sourdough flatbread that’s slightly thicker than the other two).

This workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, dairy and mustard. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

For more information on our booking policy, please read our full Terms & Conditions.