Mmmmm, a pillowy soft, delicious bread made from beer? Who’s up for some beer flatbread? If you are new to making bread though, I got you covered! Watch my tutorial where I walk you through it step-by-step!
They are soooo tasty!!! You can eat them hot off the skillet, top them with butter and garlic (and crushed chilies if you like it spicy), stuff them with your favorite fillings, or crisp them up and make a personal crispy pizza! Let your imagination run wild!!!
I make beer flatbread ALL the time! It is my favorite way to cook with beer. Given that my husband Todd brews craft beer, we often have partial bottles of beers from bottling day. This recipe concept began with not letting beer go to waste! I have been making this for years without measuring anything, but when it came time to share this deliciousness with you guys, I needed to get everything measured! So here we go!
I love them mainly because
- they are sturdy and can handle being stuffed to the gills with your favorite fillings!
- the beer flatbread bends or rolls without splitting
- they are super soft
- you can make one (or more) at a time and store the rest of the dough in the fridge
- they can be made quickly
- I can make them whatever size I choose
- the beer flatbread is deeeeeelicious!!!
Be sure to read all the way to the bottom to see my tips for successful flatbread making and my video tutorial, especially if you are new to bread making. You’ll be rocking the flatbread in no time!
What kind of beer do I need for beer flatbread?
My favorite type of beer to use for beer flatbread is a dark or black lager, but you can use your favorite! The flavor of the beer will come through in the bread, and the milder the beer, the milder the flavor in the beer flatbread. Different beers will also give you different flavors to your flatbread! As a bonus, your beer doesn’t even have to be carbonated!!
What kind of flour do I use?
You will need all-purpose flour for making this flatbread. Here in Costa Rica, for all-purpose flour, I use Indavigo Harina de Trigo.
How thick do I roll out the dough?
We are making flatbreads, not tortillas, so we don’t need to roll them out super thin. Aim for around 1/8 to 1/4 inches thickness.
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How do I make beer flatbread?
Check out the video below to see how I make my beer flatbread! If you are intimidated by making homemade bread, I will talk you through it! You got this!
Watch my tutorial on making beer flatbread here:
Tips for successful beer flatbread
- Make sure your skillet is cast-iron or non-stick and has no oil. This will ensure they stay soft and flexy!
- Your skillet needs to be screaming hot!!!
- Be sure to wrap and stack your flatbreads after cooking in a towel (or banana leaf)
- Although you can use cold beer, it works much better if you use room temperature beer
- Dairy-based milk is pretty important in this recipe to give the soft texture, so if you use an alternative non-dairy milk, you may not have the same outcome
How do I make the pizza version?
Pizza AND beer all in one? Perhaps you are looking to make your beer flatbread into pizza? Here’s how I do it!
To make the pizza version of my beer flatbread, I cook the flatbread as usual and then place either the hot or cooled flatbread on a greased cookie sheet. Then I cover with sauce and toppings and bake at 450 degrees on a low rack in the oven until crisp (around 10 minutes.)
This will convert the soft, cloud-like flatbread into a crispy, sturdy pizza that can handle your favorite toppings!
Have you tried my beer flatbread recipe?
If you try my beer flatbread recipe, let me know what kind of beer you used and if you stuffed it, scarfed it from the skillet, or pizza-tized it!
Buen provecho!
Beer Flatbread
Notes
You don’t have to cook all the flatbreads at once. You can break off and cook the number of portions desired. Any remaining dough can be placed in a tightly sealed container in the fridge. The dough will rise a bit in the fridge, so make sure your container allows for around 25% extra space or more.
To remove dough over the next day or two, break off desired portion and bring to room temperature (ideally… but I have totally used it cold from the fridge). Keep it covered or wrapped while you bring it to room temperature. Roll out dough on floured surface and cook as before. The colder the dough, the more resistant it will be to rolling.
Ingredients
- 12 ounces beer, preferably room temperature
- 1/4 cup milk
- 1 teaspoon pure cane sugar (or your favorite sweetener)
- 1 teaspoon instant yeast
- 4 1/2 cups all-purpose flour, divided (or perhaps a little more or less)
- 2 teaspoons salt
Instructions
- Pour your room temperature beer into a large mixing bowl.
- Stir in milk, cane sugar, and yeast.
- Let set for a couple minutes to ensure your yeast is active.
- Stir in 3 cups of the flour and all of the salt. (Note that you will be adding 3 cups i.e. some of the total amount of flour to start and more flour as you start kneading the dough.)
- Continue adding in additional flour little by little. Begin kneading dough with your hands once the dough becomes difficult to mix by spoon.
- Knead for a total of around 8 minutes, adding in a total of approximately 4 1/2 cups flour. Note that the amount will vary slightly based on the brand of flour you use, room humidity, etc. You want the dough to be smooth (not shaggy-looking) and just barely sticky to the touch.
- Cover with a towel and let set for a minimum of 15 minutes but ideally an hour or more. Dough will rise only slightly. You are not waiting for the bread to rise but the gluten in the flour to relax to make the dough easier to roll.
- Preheat cast iron or non-stick skillet (with no oil) on high. You want the skillet to be screaming hot!
- Divide dough into 10 pieces. (See notes section about cooking only a portion of the dough.)
- Roll out 1 dough into a circle of around 18 to 20 cm (7 to 8 inches) that is around 1/2 centimeter (between 1/8 to 1/4 inch) thick using a rolling pin on floured surface.
- Carefully transfer dough to preheated skillet.
- Flip dough once medium to large bubbles begin to form. This will be fast! It should be less than a minute. Bread should have light browning on that side once you flip.
- The second side will cook even quicker. Look for large bubbles and light browning on the second side.
- Transfer cooked flatbread to a towel and wrap completely to keep warm.
- Continue with remaining flatbreads as desired and stack flatbreads on top of one another in the towel. The flatbreads will continue to steam and soften even more as they are wrapped together in a towel.
Nutrition Facts
Beer Flatbread
Serves: 10
|
Amount Per Serving: 1 flatbread
|
||
|---|---|---|
| Calories | 239 | |
| % Daily Value* | ||
| Total Fat 0.7g | 0% | |
| Saturated Fat 0.2g | 0% | |
| Trans Fat 0 | ||
| Cholesterol 1mg | 0.3% | |
| Sodium 367mg | 15.3% | |
| Total Carbohydrate 45g | 15% | |
| Dietary Fiber 1.6g | 4% | |
| Sugars 0.8g | ||
| Protein 6.3g | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 17mg | Iron 3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jungle Living with Jill
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