Monday, March 10, 2008

Flat Bread

This recipe is so incredibly easy, and absolutely delicious! The first time I made it, I rolled it out very, very thin, so it would be crispy. The next time I made it, I rolled it fairly thick, so it as soft and chewy like naan or pita. You really won't believe how easy this is!

Flat Bread

3/4 cup beer
2 cups flour
1 tsp salt
olive oil
sea salt, fresh or dried herbs, poppy seeds or sesame seeds (optional)
Preheat oven to 490 degrees (or as high as your oven will go, if it doesn't go that high).

Combine beer, flour and salt, and stir to combine. Turn out onto lightly floured surface and knead for 3 to 5 minutes. Shape into a ball and set aside for 10 minutes.

Cut off a portion of the dough and roll it out on a lightly floured surface. For very crispy bread, roll out really thin. For thicker, chewier bread, roll out to about 1/4" thickness (or more, as desired).

Brush lightly with olive oil, and if desired, sprinkle with sea salt, herbs, or poppy or sesame seeds.

Bake 6 to 8 minutes until the bread bubbles up and is lightly browned in spots.


Duplo said...

This looks really simple and yummy! You say in the recipe to cut off a "portion" of the dough. How many portions does this recipe yeild?

Cheryl said...

It really just depends on how big of a piece you want. That's the beautiful thing about this bread. Make the pieces as big or as small, as thick or as thing as you want. Lately when I make it, I just make one big piece, about as large as a medium pizza. It's fairly thick that way, about 1/4 to 1/2-inch, but I think that's how I like it best.

Duplo said...

So I made this last night to go with dinner and seasoned it with cilantro and lime juice. Yum!

It was so super easy and good! I'll definiately be making it all the time now. Thanks!