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.