Master the techniques behind some popular traditional Indian flat-breads in this fun, hands-on class with baker, chef and teacher Ekta Maheshwari. Together you’ll cook some beloved everyday traditional breads along with a lesser-known regional stuffed breads from Bikaner in Rajasthan province in India's Northwest.

Beetroot Parathas — A playful twist on plain parathas, folded and rolled into their signature triangular shape.

Aloo Parathas — Soft, hearty flatbreads filled with spiced mashed potatoes — a global favorite for good reason.

Besan Parathas — A Rajasthani stuffed flatbread with a savory gram-flour filling; a long-standing family favourite of Ekta’s that is always prepared in big batches for long travels as it tastes even better the next day!

Home-style Chole / Chana Masala — a simple, comforting chickpea curry perfect for everyday meals

Mint & Cucumber Raita — yogurt-based side dish that is cooling and aids digestion

The class begins with kneading two types of doughs; the classic dough for stuffed parathas, and another, colourful version for beetroot parathas. As you work with different hydrations and inclusions, you will be guided to develop an understanding of how traditional flatbread doughs come together.

While the doughs rest, participants will work in groups and prepare the side dishes along with the fillings for both the stuffed parathas. You’ll also learn to make a quick, home-style chole / chana masala, a warm chickpea curry that's the perfect pairing for fresh, plain parathas, or with stuffed parathas for a more indulgent experience.

After learning how to shape, roll and griddle your own flatbreads, participants will sit down to enjoy some of their handiwork, along with a cool, fresh yogurt raita, and a little mango or chili pickle to complete the meal. Any extra breads in the class can be taken home — feel free to bring containers!

Light refreshments will be provided to enjoy before beginning the class, and you can bring your own rolling pin to the class. There will also be the opportunity to purchase some of the chef's homemade slow-roasted spice blends & North Indian seasonings.

Come curious, come hungry!

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Ekta Maheshwari is a Chef Instructor at George Brown College, where she shares her passion for bread baking. She is also the Owner and Chef at Arth Toronto, a farmers’ market based business, where she celebrates slow-cooked, from-scratch dishes inspired by both - traditional Indian home cooking and Ontario’s vibrant seasonal produce. Her teaching style blends deep culinary knowledge with warmth, curiosity and a love for sharing food traditions. @arth.toronto