This Is How I Roll: Indian, Afghan and Chinese Flatbreads
From fenugreek-flecked Indian roti to potato-filled Afghan bolani to scallion-studded Chinese cong you bing, crisp hot breads from the griddle are popular in a multitude of cuisines. Fine Cooking contributor Thy Tran and Chef Sharon Nahm of E&O Asian Kitchen will teach you how to select flours, oils and fillings to reflect key flavor profiles; how to roll flaky breads; and how to cook them perfectly. Guests will enjoy a lively interactive demo and sample delicious flatbreads.
Created by meaganaf
340 Post St.
San Francisco, CA 94108
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