FEBRUARY 25, 2023: Pita 101 - Classic Flatbread + Accompaniments!

Date: Saturday, February 25, 2023

Time: 11am - 3pm

Cost: $150 

PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.

This class is your sign to never eat sad pita pockets again. Come out to the mill and learn to master soft, steamy pita using freshly stone-milled flour, AND how to whip up some delicious accompaniments in a pinch! After this class, you'll never have to think hard about how to feed your friends and family for last-minute hangs or gatherings. As a bonus, your instructor Hannah Casparian is an expert in incorporating whole wheat flours into all your favorite recipes, so come ready to experience the world of flavor that stone-milled whole wheat flour can bring to your table!

Pita is an incredibly versatile, no-fuss flatbread, and is a wonderful recipe to have in your proverbial pocket for all sorts of meals, apps, and snacks. In this class, you will learn how to make pita from start to finish, and Hannah will demo three top-notch pita accompaniments to snack on during class - so come hungry! This pita recipe uses ingredients readily available at home, and is well-suited to adapting the recipe to your own personal flour tastes (meaning it's a great jumping off point for exploring the flavor and texture combinations that all of our varietals offer!)

In addition to the Pita 101, Hannah will teach you how to make creamy hummus and satisfying falafel, both made with chickpeas that Barton Springs Mill sources from Ramona Farms. These tasty garbanzos from Ramona Farms "[bring] back the tradition of growing the Kalvash on the very same fields farmed by [Akimel O'Odham] ancestors along the Keli Akimel (Old Man River)," and are a mill favorite for their nutty flavor and creamy consistency (read more about Ramona Farms here!) You will also learn how to make toum, a classic Lebanese garlic sauce. We guarantee you'll have plenty of ideas for topping and filling the fresh pita you'll take home at the end of class!

A little bit about your instructor, Hannah Casparian: 

"Having traveled since the age of 18 months and then moving to Florence, Italy when I was 11, I’ve been excited and curious about flavors, food philosophy and food systems forever. While I was getting my pastry and baking degree at the Culinary Institute of America (CIA), I began to realize how much I love nutrition and physiology. I became a registered dietitian after the CIA, and it has become my passion to live and bake in the intersection of delicious and nutritionally sound. Baking and cooking are at the center of a Venn diagram of community, environmental sustainability, physiology and creativity and I love to help people find joy and inspiration in that space."

We hope you come to this class to learn more about pita, garbanzos, and delicious pita accompaniments! 

• Have an opportunity to work with our own fresh flours, stone-milled right here at Barton Springs Mill
• Learn about whole wheat nutrition from CIA graduate and registered dietician, Hannah Casparian
• Learn how to make pita, hummus, falafel and toum at home!
• Snack on everything you make in class while learning about bread science and flavor pairing from Hannah
  
• Take your fresh-baked pita home!
• Tour the mill with our Education Director, Kimberly Krebs
• Purchase BSM products at a special one-time 15% discount