This interactive workshop introduces participants to two iconic Turkish flatbreads: Pide and Lahmacun. Through live demonstrations and hands-on experience, participants will learn the cultural background, dough techniques, shaping methods, topping preparation, and baking process using a portable pizza oven. The session combines food culture, live cooking and tasting, offering authentic Anatolian street-food experience adapted for Australian home kitchens.
Your Tutor is Volkan Oktay
Volkan Oktay has been teaching at WEA since 2026.
Volkan is a Turkish-born chef with an international hospitality and culinary background spanning hotels, restaurants, and major global events. Raised in Ankara, he began his career in hospitality during high school before completing a Diploma in Hospitality Management and later training professionally as a chef in Istanbul.
After working in leading restaurants and international catering across Europe and worldwide, Volkan relocated to Australia in 2022. He has since worked as a Chef de Partie at venues including the InterContinental Hotel and Convention Centre Adelaide.
In 2024, Volkan and his wife opened Ocean Inn at Plant 4 Bowden, where he continues to showcase his passion for fresh, high-quality food. Volkan is deeply committed to sharing authentic Turkish cuisine and food culture through cooking classes and community experiences.
Turkish Flatbreads: Pide & Lahmacun
Course Description
Step into the vibrant world of Turkish street food in this interactive workshop focused on two much-loved flatbreads: pide and lahmacun.
Combining cultural storytelling with practical cooking techniques, this session introduces the traditions, flavours, and skills behind these iconic Anatolian breads.
You’ll learn how simple ingredients are transformed into deeply satisfying food through careful dough handling, bold toppings, and high-heat baking.
Through live demonstrations and guided hands-on activities, participants will explore dough preparation, shaping, topping, and baking using a portable pizza oven, with clear advice on adapting these methods for a home kitchen.
The workshop concludes with tasting and discussion, offering an authentic, relaxed, and delicious introduction to Turkish flatbread culture.
All ingredients and equipment will be supplied. Please wear closed in shoes for safety.
Please note: the flatbreads prepared in this session contain gluten and include beef and lamb. Vegetarian alternatives will be discussed but not fully prepared during the workshop.
Course Structure
The workshop begins with a warm welcome and an introduction to Turkish cuisine, exploring the cultural role of flatbreads and how pide and lahmacun differ from pizza.
Participants are then guided through the key ingredients and dough principles, including fermentation, hydration, and gluten development, with practical tips tailored to Australian conditions.
You’ll learn traditional hand-shaping techniques before preparing classic lahmacun toppings and discussing variations.
A live baking demonstration follows, using a high-heat portable pizza oven, highlighting temperature control, timing, and visual cues for perfect results, along with advice for home ovens.
The session wraps up with tasting, serving traditions, and a Q&A focused on recreating the experience at home.
Course Learning Outcomes
By the end of this course, students will be able to:
Understand the cultural and historical significance of Turkish flatbreads
Prepare traditional Turkish flatbread dough using simple ingredients
Shape dough correctly for pide and lahmacun
Prepare authentic lahmacun toppings
Bake flatbreads using a high-heat portable pizza oven
Adapt Turkish flatbread techniques for a standard home oven.
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