0 0
Crispy Beer Flat Bread

Share it on your social network:

Or you can just copy and share this url

Nutritional information

674.6
Calories
193 g
Calories From Fat
21.5 g
Total Fat
3 g
Saturated Fat
0 mg
Cholesterol
1169.5 mg
Sodium
99 g
Carbs
3.4 g
Dietary Fiber
0.3 g
Sugars
13.4 g
Protein
119g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy Beer Flat Bread

Another fantastic recipe - Powered By KETO4X.COM

Features:
    Cuisine:

    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.

    • 30mins
    • Serves 2

    Ingredients

    Directions

    Share

    Prep Time: 20 m   |   Cook Time: 30mins   |  Serves: 2-4

    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 ”, 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 followed the recipe I’m not a fan It came out hard & w/ not much taste

     

    _________________________________________________________________________________________
    Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
    _________________________________________________________________________________________

    Steps

    1
    Done

    Preheat oven (480-490 F, 250-260 C). Put the baking tray into the oven. So it will be heated up, too.

    2
    Done

    Mix olive oil and garlic and set aside.

    3
    Done

    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.

    4
    Done

    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).

    5
    Done

    Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon).

    6
    Done

    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".

    7
    Done

    Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool.

    8
    Done

    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).

    9
    Done

    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.

    10
    Done
    11
    Done
    12
    Done
    13
    Done
    14
    Done
    15
    Done

    Bobby Ryan

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Scrummy! We did not  cut these pastries up for appies but had for lunch. All the more for us!
    previous
    Ham and Cheese Strudels Appetizer Paula…
    next
    Tomatoes a la Fred
    Scrummy! We did not  cut these pastries up for appies but had for lunch. All the more for us!
    previous
    Ham and Cheese Strudels Appetizer Paula…
    next
    Tomatoes a la Fred

    Add Your Comment