This Is How I Roll: Indian, Afghan and Chinese Flatbreads

This Is How I Roll: Indian, Afghan and Chinese Flatbreads

Presented by Fine Cooking

Did you know that with one basic recipe you can make a variety of savory breads from around the world? 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 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 tastes of all three breads.

Must be 21 or over to attend. Advanced ticket purchase required.

Sunday, August 4th @ 11:15 a.m.

Bloomingdale's


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