Indian Bread Classes

In this Indian cooking class you’ll learn to make a range of traditional breads and a favourite curry while developing a solid understanding of spices (masalas), the basis of Indian cooking. The instructor will teach you spice selection, the nuances that preserve aroma, and where to source good masalas. The session is hands-on but guided throughout; you’ll cook from scratch using healthy ingredients, spices and fresh produce, then share the meal together. After the class you’ll receive electronic copies of the recipes by email.

Along the way you’ll practise making several types of Indian breads: roti/chapatti, naan, aloo paratha and poori, with chana masala as an accompanying curry. The class explains the flours used — wheat flour (atta or chapatti flour) and maida (all-purpose flour) — and how different breads are made and cooked. You’ll learn that roti and chapati are unleavened wheat-flour breads rolled thinner than naan and cooked on a tawa, and that chapati is technically a type of roti. Indian breads can be rich and flaky, puffed and steamy, herbed and crisp, or very delicate, and you’ll get hands-on practice with these textures and techniques.