Naan Breads and Pittas (PM)
Duration:
Timings:
Course start dates:
24 Jan 2027
25 Jul 2027
25 Jul 2027
Hourly Schedule
Time
- 13:00
- Arrival & welcome
- 13:30
- Course Start
- 16.30
- Course End
- Course ID NaPitPR
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Discover the art of baking two of the world’s most popular flatbreads on this hands-on course with expert baker Paul Raddan.
From soft, pillowy naan breads to perfectly pocketed pittas, you’ll learn the techniques needed to create these versatile breads from scratch and enjoy them fresh from the oven.
Guided by Paul, you’ll explore the methods behind mixing, kneading, proving and shaping flatbread doughs, building the confidence to recreate them at home. You’ll also learn how to prepare a selection of stuffed naans, adding delicious flavours and fillings to expand your flatbread repertoire.
This practical workshop is packed with hands-on baking, helping you develop the skills needed to produce authentic flatbreads that are ideal for sharing with family and friends.
What You’ll Learn
Through practical baking and expert guidance, you will:
- Learn how to mix and prepare flatbread doughs from scratch
- Develop confidence in kneading, proving and shaping techniques
- Understand how to achieve soft, light naan breads and well-risen pitta breads
- Explore flavour combinations and fillings for stuffed naans
- Gain practical skills to recreate these breads at home
What You’ll Bake
During the course, you’ll make:
Traditional Naan Breads
Learn the techniques required to create soft, fluffy naan breads with excellent texture and flavour.
Stuffed Naans
Discover how to prepare and shape filled naans, including popular varieties such as:
- Peshwari Naan
- Keema Naan
- Garlic & Coriander Naan
Pitta Breads
Master the art of creating perfectly pocketed pittas, ideal for filling with your favourite savoury ingredients.
Who Is This Course For?
This course is perfect for home bakers, food enthusiasts and anyone looking to expand their bread-making skills. No previous baking experience is required, just a willingness to learn, get hands-on and enjoy the process of making bread from scratch.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Paul RaddanPaul’s love of baking started early, with happy memories of Sunday morning baking sessions at his Nan’s house.
Following Paul’s degree in Psychology at Reading University, the pull of the kitchen proved too great, and he spent the next 15 years in restaurants and kitchens across the East Midlands. A love of baking meant that he was baking bread and cakes on his days off as well as at work. When Paul’s wife established a sourdough culture in 2009, this obsession worsened!
Following a move to Rugby in 2012, Paul made the leap into full-time baking, and Rugby Real Bread was born. He started in his home kitchen, before building an extension to make space for the rapidly increasing oven and fridge space needed. Paul served the local community with an array of cakes and both yeasted and sourdough breads. Savoury scones were also very popular, favourites being feta & spinach, stilton & walnut and cheddar & marmite.
Sharing Paul’s love of baking and real food has always been important to him; Paul teaches practical classes at schools, food festivals, charities, adult education centres and community groups. He also run a Bread Club for local baking enthusiasts, so people can get together and showcase different breads and recipes.
Paul’s courses are fun, imaginative learning experiences. They will inspire you to take back what you have learned to your kitchen at home and to continue to spread the love of baking and good food.
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