Community Pick
Crispy Beer Flat Bread
"This is a very easy and fast to make snack or appetizer which can be served with your favorite dip, spread, salsa or sauce. But it is also delicious on its own. The beer in it adds a fantastic flavor and is the cause of the crispy bubbles which are formed during baking. The recipe is for one baking tray, but you can easily make it for a large number of guests. Men will (probably) like it with a glass of beer and a "hot" or "spicy" dip. And be prepared for a second or third serving, because this flat bread will gone fast. I have seen the making of this bread in a German TV show, but can't remember who make it. But whoever invented this bread, thank you for this fantastic flat bread."
photo by GaylaJ
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1 baking tray
- Serves:
- 2-4
ingredients
-
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 cup beer
-
For Brushing
- 3 tablespoons olive oil
- 1 garlic clove, crunched
-
For Topping
- 1 tablespoon dried herbs (thyme, rosemary, oregano, and or or marjoram)
directions
- Preheat oven (480-490 F, 250-260 C). Put the baking tray into the oven. So it will be heated up, too.
- Mix olive oil and garlic and set aside.
- Sieve flour with salt and add beer. Mix with hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
- On a slightly floured working platform, roll out the dough with a rolling pin. It should be thin (if you like the bread very crispy roll out the dough very thin). Place the dough on baking paper (size of the baking tray).
- Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon).
- Put dough (on baking paper) on the baking tray in the oven and bake for about 5 - 10 minutes until it is golden brown. During baking the bread will develop several "bubbles".
- Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool.
- NOTE on herbs: use your favorite herbs. If you like the herbal flavors you can use more. But you could also leave them out completely. You could also use an "Italian herbs mixes". You can also use fresh herbs (if at hand).
- NOTE on olive oil: I only use the oil for brushing and don't use the garlic in it. If you like a garlicky styled bread, you can use the garlic for brushing, too.
Questions & Replies
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Reviews
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I used this as a flat bread pizza crust and it was AMAZING! The first time I split the dough in 2 and baked until 3/4 done, pulled it out of the oven, put on sauce and pizza topings then baked til it looked done. It was a little on the crispy side, but great. The left overs heated well in the toaster oven. The second time I didn't prebake, just put the pizza together on the raw dough and baked at 475*. It was chewier. It depends on how you like your pizza. I can see so many possibilities with the recipe! I have tried several "thin n crispy pizza dough" recipes and this is the first one that I have really loved! It made two crusts that basically filled 1 large flat cookie sheet (2crusts on 1 sheet) Thanks for a great recipe. -
I liked these, might try with a dark beer next time. You MUST roll these very thinly it you want it really crispy. I might try my pasta maker for rolling next time. -
So many things you can do with this! Individual pizzas, use for dips, a plate in itself if you're camping, etc. I used Longboard (it's a light lager). Soooo good! -
Very tasty! We prepared with an American amber ale and stirred in 2 tablespoons of sesame seeds. I let the breadmaker do the kneading on the pasta cycle for 5 minutes. Rolled to less than 1/8 inch thick, necessitating baking on two sheets, but the resulting crispy crackers were terrific. I held one piece back to see how it held up to storage and found that completely cooled then saved in a ziploc kept fine overnight. Especially good with hummus and tapenade. -
I made this twice and both times it came out different I was not happy w/either so i give it 0 stars.
see 68 more reviews
Tweaks
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These were very good,although I think I overcooked mine, b/c they came out very tough. The next time I make them, I think I will use butter instead of the olive oil, but all in all it was great. My husband loved it. Thanks!
RECIPE SUBMITTED BY
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