Beer Dough Flatbread
Some beer doughs use beer instead of water and yeast. Others replace the water with lager for a malty kick. This beer dough flatbread recipe from German food blogger Claudia Kratz or Recipe Love (@rezept_liebe) also incorporates fresh thyme and rosemary for a layer of herbal aromatics.
Easy to make and quick to cook, beer flatbreads are light and fluffy, and they go beautifully with bratwurst, caramelised onions and a host of other foodie treats. Serve them warm and slathered with mustard, or stuff them with cheese — it’s up to you.
This recipe is also a great way to celebrate German Beer Day. Yes, that’s right, in Germany there’s a whole day dedicated to beer, over and above the month-long Oktoberfest. We’re talking about the April celebration of Deutsches Reinheitsgebot, the 500-year-old Bavarian beer brewing laws. Known as the purity order (translation: reinheitsgebot) and created to keep inedible things like soot and chalk flour out of breweries, this decree announced that beer could only contain water, malt, hops and yeast. German brewers still stick to the regulations today, and they take one day a year to revel in all of the beer they’ve brewed under its guidelines. Festivals, parties, food and drink fests happen on or around April 23 every year on “German Beer Day.”
If you’re celebrating at home this year, add beer dough flatbreads to your table. We recommend using light beer, but you can always amp up the flavour with your favourite funky IPA.
Notes: This recipe calls for 405 flour (a very fine, low-gluten content wheat flour). Pastry flour or cake flour are both suitable substitutes.
3 x 25cm flatbreads
2.5 hours (20 minutes active, 2 hours passive)
For the dough:
150 grams lukewarm water
25 grams fresh yeast (or 10 grams active dry yeast)
2 sprigs fresh rosemary
3 sprigs fresh thyme
450 grams type 405 flour (or pastry flour)
6 grams fine sea salt
100 grams light beer (lager or pilsner both work well)
Flour or semolina flour for dusting
Dissolve 25 grams fresh yeast or 10 grams active dry yeast in lukewarm water. Remove the leaves from the rosemary sprigs and chop the thyme leaves.
Put the flour, salt, rosemary leaves and thyme leaves into a bowl.
Add the beer and yeast mixture to the dry ingredients and mix thoroughly. Then, knead the mixture for a five minutes or until smooth, preferably in a food processor fitted with a dough blade or a stand mixer fitted with a dough hook.
Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
Fire up your oven, aiming for 300°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Sprinkle a generous amount of flour on your work surface. Put the dough on the floured surface and divide it into 3 equal parts. Then, shape each piece into an oblong flatbread about 25 cm long.
Spread flour or semolina on an Ooni pizza peel and place the shaped flatbread on top.
Launch the uncooked flatbread into the preheated oven and bake for about 2 minutes, turning every 30 seconds. Then, flip the flatbread over and bake the other side for 2 minutes. Serve your beer flatbread fresh and warm for an aromatic treat.