Master Naan & Pita: Baker Bettie's Live Flatbreads Class (Chicago Livestream)

If you want to learn to shape, char, and pocket your own flatbreads from home, Baker Bettie's VIRTUAL CLASS: Flatbreads 101 (Naan & Pita) brings a Chicago baking studio into your kitchen. The livestream runs Saturday, August 29 at 4:00PM CST so participants can bake along live or watch the recording later. Baker Bettie guides students through mixing, kneading, proofing, shaping, and cooking two essential flatbreads—naan for blistered skillet breads and pita for reliably puffy pockets. The class includes a detailed equipment and ingredient list, live troubleshooting over Zoom, and a recording delivered within 48 hours so you can practice on your own schedule. Set in relation to the studio address at 2110 N Halsted St, Chicago, IL 60614, USA, the lesson carries practical roots in a neighborhood known for ingredient-driven cooking. Instead of requiring commercial ovens, the course shows how to use a hot skillet or home oven, simple tools, and precise hydration to coax consistent results. Key features include two reliable dough formulas, step-by-step shaping demos, tips on working at high heat, and troubleshooting for sticky or slack dough. That mix of applied technique and accessible gear makes the workshop ideal for travelers staying in hotels, campers with camp stoves, and apartment kitchens—anywhere with a simple hot surface. Practical instruction on flour choices, salt balance, yeast timing, and shaping means you leave with both muscle memory and the science to repeat results reliably. The format suits beginners but also gives experienced bakers nuance to refine blistering, crumb, and pocket formation. Sign-up delivers a Zoom link, a workbook with recipes and ingredient specs, and the follow-up recording, so limited time or travel schedules don’t block learning. If you’re visiting Chicago and want a compact, high-impact culinary experience to take home, Baker Bettie's Flatbreads 101 teaches two practical breads that reward repetition and make great additions to lunches, dinners, and campfire meals. The class also emphasizes sustainability tips like using local flours when possible, saving trimmings for flatbread crumbs, and composting scraps to reduce waste. Because the lesson comes from a specific studio tied to 2110 N Halsted St, attendees get a sense of place and of how small Chicago operations adapt recipes for home kitchens. Expect clear pacing, close-up camera angles that show crumb and blister development, and live Q&A that addresses oven temperature quirks and altitude adjustments when relevant. Bring mixing bowls, a scale or measuring cups, a hot skillet or pizza stone, a tea towel, and patience; the workbook provided before class saves time and keeps questions focused. Book through the referral link to reserve a seat, and plan to return to the recording until shaping and heat control feel intuitive. It’s a small skill with payoff.