Beer Flatbread

Maybe you could even call this beer naan? The recipe is very similar to a naan recipe, but there is no yoghurt or milk on the ingredient list. The beer adds lots of flavour and a little bit of sweetness. You can make this bread even more flavourful by leaving the dough in the fridge for 8 – 12 hours. This is called delayed fermentation and it helps to activate enzymes. These enzymes turn complex sugars into simple ones and make the bread sweeter. You should try it, it really makes a difference.

260 g (2 c + 2 T) flour
160 ml (2/3 cup) beer (I used a pilsener)
1/2 t active dry yeast
1 t salt
1 1/2 T sugar
1 T olive oil
minced garlic and more olive oil for serving

Mix flour, yeast, sugar, and salt in a bowl. Add remaining ingredients and knead for 10 minutes, until the dough is elastic and not sticky anymore. Cover bowl with plastic wrap and let rest in the fridge for 8-12 hours. (If you want to skip this, simply let the dough rise at room temperature, for one hour.)

Take the dough out of the fridge and let rest for one hour, to bring it back to room temperature. Divide into equal pieces (I made 7 small breads, but you could also make 5 larger ones.) Heat a cast iron pan to high heat and preheat the oven to 50°C (120°F). Form one piece of dough into a bread – you can roll it out or simply stretch it with your hands – and place it in the pan. Cook until browned or even blackened, if you like, and flip over. When the bread is cooked, spread with olive oil and sprinkle with minced garlic.Repeat with remaining dough pieces. Store the finished breads in the ofen until you are done cooking.

This entry was submitted to YeastSpotting.

30 thoughts on “Beer Flatbread

  1. Delicious! I made them with whole wheat flour (adding a little more beer for the texture) and they made a great lunch with salad and some pickles from the fridge.

  2. I was just wondering what to do with a bit of leftover ale from yesterday that I saved for baking purposes… This is just perfect, and I think I’ll try the delayed fermentation method for even more perfection. Thank for posting this Mihl!

  3. hooray for beer! i would totally call that beer naan! that’s so awesome on so many levels, Mihl! i’m gonna have to make this for dan! thank you, thank you! i need to get my butt over to yeastspotting – i haven’t checked it out and i’ve heard so much about it…

  4. This sounds amazing! I love beer quick bread but have never used it in a yeasted bread. I’ve never made homemade flat bread, either, not seems like a good time to start!

  5. oh yum! so easy and delicious looking! also.. when I was reading this in google i thought the first sentence was… “I guess you could call me a beer man..” which I thought was odd but made me chortle… hehe…mmm beer naan!

  6. Yes it really looks like a naan. I never made flat bread other than roti at home. I will definately make this in the future. You really need to write a bread book or something you come up with some amazing bread recipes.

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