Indian Flours and Flatbreads

Monday, August 17, 2026 | 4:00pm – 6:00pm ET Via Zoom  

In this two-hour virtual class, Chef Richard LaMarita, instructor at the Institute of Culinary Education in New York City, will explore a variety of Indian flatbreads and the techniques behind making them. Drawing on his expertise in Ayurvedic cooking and his experience at New York's acclaimed Tabla restaurant, Richard will introduce you to the three primary cooking methods used to create Indian flatbreads—griddle-baked, griddle-fried, and deep-fried—and demonstrate three distinctive breads, including naan, chapati, and poori. 

He'll also discuss the essential flours and staple ingredients used throughout Indian bread making, explaining how they contribute to the unique character of these breads.   

Whether you're a baker looking to expand your repertoire or simply eager to explore one of the world's richest bread traditions, you'll leave with a deeper understanding of Indian flatbreads. 

Our Instructor:

Rich LaMarita 

Richard LaMarita is a Chef-Instructorat the Institute of Culinary Education (ICE) in New York City, teaching Health-Centered Culinary Arts career classes and leading recreational classes on Ayurvedic, Asian and vegan cuisines. 

Prior to joining ICE, he was a Chef-instructor in the world-renowned plant-based program at the Natural Gourmet Institute, NYC, for 25 years. His specialty, along with vegetarian and vegan cooking, is Indian and Italian. He is a graduate of the Institute of Culinary Education in having completed the Culinary Arts and Culinary Management Program and he has worked with numerous chefs in NYC, including Chef Floyd Cardoz, Dan Kluger and Ben Pollinger at Tabla Restaurant. Rich has been a practitioner and teacher of Ayurveda, a science of life, health and balance, for 35 years. He has studied with Vedic and Ayurvedic master, Maharishi Mahesh Yogi and has led seminars on Ayurveda, including Ayurvedic Diet, Cooking, Yoga and Meditation throughout the U.S., and in Europe and Asia.