Crispy Beer Flat Bread Food

CRISPY BEER FLAT BREAD

Steps:

• Preheat oven (480-490 F, 250-260 C). 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 baking 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 dough (on baking 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".
• Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool.
• NOTE on herbs: use your favorite herbs. If you like the herbal flavors you can use more. But you could also leave them out completely. You could also use an "Italian herbs mixes". You can also use fresh herbs (if at hand).
• NOTE on olive oil: I only use the oil for brushing and don't use the garlic in it. If you like a garlicky styled bread, you can use the garlic for brushing, too.

BEER BREAD

Steps:

• Preheat oven to 375°F (190°C).
• Lightly grease or spray a 9 x 5 x 3-inch loaf pan with butter /or nonstick cooking spray.
• Combine all ingredients, mixing well.
• Pour into prepared loaf pan then pour butter on top and bake for 1 hour.
• Makes 1 loaf.
• *Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.
• *(Use your favorite beer or brand type will affect taste!).

CRISPY "EVERYTHING" FLATBREADS

Steps:

• Combine all-purpose flour and spelt flour in a bowl. Add salt, pepper, cayenne, garlic powder, and onion powder. Whisk until combined. Add olive oil and water. Stir mixture together with your fingers until a dough starts to come together; knead into a smooth ball.
• Wrap dough in plastic wrap and let rest about 1 hour in the fridge or at room temperature.
• Preheat the oven to 375 degrees F (190 degrees C).
• Divide dough in half. Press and roll 1 half into a rectangle about 1/8-inch thick, sprinkling with flour as needed to prevent sticking. Transfer dough onto a silicone-lined baking sheet.
• Lightly brush entire rectangle with a small amount of water. Sprinkle sesame seeds and poppy seeds all over; top with fleur de sel. Press topping gently into the dough before flipping over. Use a pizza cutter to slice dough lengthwise into strips, then diagonally into diamonds. Repeat rolling, topping, and cutting the remaining dough.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.
• Flip crackers over in their pans and let cool completely.

FLAT BREAD

Steps:

• Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.
• Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.
• Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.
• Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.
• When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit).
• Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.
• Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.
• Store any leftover flatbreads in an airtight container or freeze.