On our way north to Quebec through Vermont we stopped at King Arthur's Flour store and baking school and signed up for Middle Eastern flatbreads. Had a lot of fun and gained lots of new skills making Syrian pita breads, Lebanese Talame bi Za'atar using lots of olive oil to make it crispy at the edges. Next time I'll leave it a tad longer on the oven! And an Armenian Tahini roll - a bit too sweet - I'm much more a savory kind of baker!
