Cooking with beer: Garlic Beer Flatbread
Made with Session Pale Ale by Hyde & Wild
I made these using @thebeeroness ‘s recipe, I love her recipes by the way! I tweaked it a bit because I wanted to add minced garlic to the dough and I used half white flour, half wholemeal. I think they came out really well – very garlicky!
For the bread:
150g strong white bread flour
150g wholemeal flour
1 envelope (7g) driedyeast
1/2 tsp garlic powder
1 clove garlic, minced, patted dry
3/4 cup beer
3 tbs olive oil
1 tsp salt
For the butter:
2 tbs unsalted butter, melted
1 tsp garlic powder
½ tsp salt
1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and ½ teaspoon garlic powder. Mix until combined.
2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add olive oil, minced garlic and ½ teaspoon salt while the mixer is still running.
4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
6. Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
7. One at a time form the dough into 6 inch circles.
8. Preheat a grill to medium high. Combine the melted butter, remaining garlic powder and salt.
9. Place circles on the grill until the dough releases and the underside has grill marks, about 2 minutes. Brush with the top with the melted butter. Grill until dough is cooked through, about 2 additional minutes.
Remove from grill, serve warm.