Soft Beer Flatbread Recipe

Beer flatbreads are stacked in a small heap and shown with caramelized onions, dates and goat cheese.

Soft Beer Flatbread Recipe

This soft beer flatbread is immensely enjoyable and requires just a little effort (unless you think of kneading as pleasure, then no effort). Grill outside or indoors using a stove top cast iron grill pan. You can also simply cook the bread in a cast iron skillet in which case it will not have the grate markings. Serve warm with olive oil for brushing, dates, caramelized onions and goat cheese. Pair with a malty brew.

5 from 6 votes

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 284kcal

Author: Milena Perrine

Ingredients

1 cup beer at room temperature*
½ cup warm water not over 105 F
1 tablespoon active dry yeast
2 tablespoon brown sugar
4 cups all-purpose flour
2 teaspoon salt
⅓ cup olive oil plus more for brushing

Instructions

In the bowl of a stand up mixer fitted with the dough hook combine the yeast, brown sugar, warm water, beer and 2 tablespoons of the flour. Stir and let sit in a warm place until the yeast activates and multiple bubbles apear on the surface of the mixture.
Once the yeast begins to foam up add the flour, salt and the ⅓ cup olive oil.
Mix until the resulting dough separates from the sides of the mixing bowl and forms a ball.
Knead the dough over a clean lightly floured surface for about 3 minutes. Shape it into a ball.
Divide the ball in two using a pizza cutter or similar, then each ball in two again until you have 16 more or less similar small balls of dough.
Flatten each ball with a rolling pin or your fingers while rotating and arrange the flat rounds onto two quarter size baking sheets (8 per sheet). Brush them with olive oil so that they do not dry out on the surface. Cover well and let sit in a warm place for 1-2 hours, perhaps longer. Once they dough has risen about ⅓ over the original size and is very soft to the touch you can begin cooking the flatbreads.
Use medium heat on your grill or heat up a stove top cast iron grill pan over medium heat. You can also use a regular heavy bottomed skillet.
Grill each side for about 2 minutes (the second side less than the first). Lightly brush each flatbread with olive oil once done and place in a basket lined with a cotton towel. Cover to keep warm.

Notes

*Use a malty, low bitterness dark beer such as a brown ale or dunkel for best results. Also consult the relevant section of the post regarding other beer styles that are suitable.

To make caramelized onions in case you want to try the serving suggestion from the post: Thinly slice 1 large red onion and saute it (until soft and caramelized) in 2 tablespoons olive oil with 1 tablespoon brown sugar in a skillet over medium heat. If the onions brown too fast add a bit of water to keep them moist.

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