Some beer doughs use beer as a substitute of water and yeast. Others change the water with lager for a malty kick. This beer dough flatbread recipe from German meals blogger Claudia Kratz or Recipe Love (@rezept_liebe) additionally incorporates contemporary thyme and rosemary for a layer of natural aromatics.
Simple to make and fast to prepare dinner, beer flatbreads are gentle and fluffy, they usually go superbly with bratwurst, caramelized onions and a number of different foodie treats. Serve them heat and slathered with mustard, or stuff them with cheese — it’s as much as you.
This recipe can be a good way to have a good time German Beer Day. Sure, that’s proper, in Germany there’s an entire day devoted to beer, over and above the month-long Oktoberfest. We’re speaking concerning the April celebration of Deutsches Reinheitsgebot, the 500-year-old Bavarian beer brewing legal guidelines. Generally known as the purity order (translation: reinheitsgebot) and created to maintain inedible issues like soot and chalk flour out of breweries, this decree introduced that beer may solely include water, malt, hops and yeast. German brewers nonetheless follow the laws at the moment, they usually take at some point a yr to experience the entire beer they’ve brewed beneath its pointers. Festivals, events, food and drinks fests occur on or round April 23 yearly on “German Beer Day.”
For those who’re celebrating at dwelling this yr, add beer dough flatbreads to your desk. We advocate utilizing gentle beer, however you may at all times amp up the flavour together with your favourite funky IPA.
Notes: This recipe requires 405 flour (a really nice, low-gluten content material wheat flour). Pastry flour or cake flour are each appropriate substitutes.
3 x 25cm flatbreads
2.5 hours (20 minutes energetic, 2 hours passive)
Ooni pizza peel
Ooni pizza oven
Ooni Digital Scale
medium mixing bowl
meals processor with dough blade, or stand mixer with dough hook
For the dough:
5 fluid ounces (150 grams) lukewarm water
0.9 ounces (25 grams) contemporary yeast (or 10 grams energetic dry yeast)
2 sprigs contemporary rosemary
3 sprigs contemporary thyme
2 ½ cups (450 grams) sort 405 flour (or pastry flour)
1 teaspoon (6 grams) nice sea salt
3 ½ fluid ounces (100 grams) gentle beer (lager or pilsner each work effectively)
Flour or semolina flour for dusting
Dissolve 25 grams contemporary yeast or 10 grams energetic dry yeast in lukewarm water. Take away the leaves from the rosemary sprigs and chop the thyme leaves.
Put the flour, salt, rosemary leaves and thyme leaves right into a bowl.
Add the beer and yeast combination to the dry components and blend completely. Then, knead the combination for a 5 minutes or till easy, ideally in a meals processor fitted with a dough blade or a stand mixer fitted with a dough hook.
Cowl the bowl and let the dough rise in a heat place for 1 hour, or till doubled in measurement.
Fireplace up your oven, aiming for 575°F (300°C) on the baking stone inside. Use an infrared thermometer to shortly and precisely test the temperature of the stone.
Sprinkle a beneficiant quantity of flour in your work floor. Put the dough on the floured floor and divide it into 3 equal elements. Then, form each bit into an rectangular flatbread about 25 cm lengthy.
Unfold flour or semolina on an Ooni pizza peel and place the formed flatbread on prime.
Launch the raw flatbread into the preheated oven and bake for about 2 minutes, turning each 30 seconds. Then, flip the flatbread over and bake the opposite facet for two minutes. Serve your beer flatbread contemporary and heat for an fragrant deal with.