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Bake along live with Baker Bettie and master two essential flatbreads—naan and pita—during a focused livestream class from Chicago. Sign up to receive live instruction, an ingredient list, and a follow-up recording to practice on your own time.
Bake along live with Baker Bettie and master two essential flatbreads—naan and pita—during a focused livestream class from Chicago. Sign up to receive live instruction, an ingredient list, and a follow-up recording to practice on your own time.
Book with Bettie's Chicago
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Operated by Bettie's Chicago · Chicago, Illinois
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.
No, you can watch only, but baking along will help you practice timing and techniques in real time.
Yes, a recording is sent to ticket holders within approximately 48 hours after the class.
Basic kitchen tools: mixing bowls, scale or measuring cups, a hot skillet or pizza stone, and a towel; no commercial gear required.
A Zoom link is sent after sign-up along with the workbook and ingredient list before class.
No age restrictions specified; check the booking details if registering minors or groups.
Bring questions to the live Q&A—Baker Bettie addresses temperature quirks and suggests workarounds during the class.
Bettie's Chicago is a hands-on bakery and cooking studio in Chicago led by head chef Kristin “Baker Bettie” Hoffman. The studio offers a wide range of classes, workshops, and take-and-bake options for home bakers, food lovers, and groups. Participants learn techniques for breads, pastries, pies, and savory dishes with a focus on practical skills, approachable recipes, and small class sizes that enable personalized instruction. Classes include introductions to bread baking, sourdough intensives, focaccia art, French breads, artisan pizza, homemade pasta, and seasonal favorites like pumpkin cinnamon rolls and apple cider donuts. Specialty workshops cover cookie pickups, cupcake and cake decorating, macaron making, and multi-day sourdough courses for intermediate bakers. Private events and corporate team-building sessions are also available by request. Bettie's Chicago emphasizes hands-on learning: students mix, knead, shape, and bake during sessions and often take finished products home. The studio highlights ingredient quality, clear step-by-step guidance, and reproducible recipes so attendees can recreate results at home. Classes specify age recommendations and duration, and many allow dietary accommodations or vegan-friendly options. The business is suitable for beginners through experienced bakers seeking focused technique work or creative culinary experiences. Reviews and event listings on reputable city guides and The Adventure Collective spotlight consistent class offerings and seasonal specialties. Booking information, class schedules, and pre-order pickup options are available through the studio’s online listings and partner platforms. Gift certificates, group discounts, and private lesson packages make Bettie's Chicago a flexible option for celebrations, team building, and hands-on culinary education across skill levels.
Book with Bettie's Chicago
