Sunday, April 30, 2017
Flatbread is becoming so popular these days. But much of it is looking more like pizza only square. Flatbread is crispy not bready. Okay, so bready is a new word, but it suits me.
2 cups all purpose flour
1 teaspoon salt
3⁄4 cup beer
Preheat oven (480-490 F). Put the baking tray into the oven. So it will be heated up, too.
Mix olive oil and garlic and set aside.
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.
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 Parchment paper (size of the baking tray). Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon). Put your chosen toppings on it. Put dough (on parchment 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". Poke them if you want a more flat bread. Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool. I like mozzarella, chicken, spinach, bacon on mine with sliced spring green onions on top as a garnish. But you can make it any way you like. It's your flat bread.
Till next time.......