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Quickly made flatbreads with beer and no yeast.

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Ingredients for 1 servings:

  • 250 g flour
  • 130 ml beer
  • 30 ml water
  • some salt and pepper
  • n. B. Olive oil for brushing
  • herbs, Italian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

for 4 flatbreads

Knead together the flour, beer, and water, poking the dough several times with your thumb to allow air to enter. Divide the dough into 4 portions, roll out very thinly into a round shape, brush with olive oil, season with salt and pepper, and sprinkle lightly with the Italian herbs. Bake on baking paper at 220°C (top/bottom heat) for about 7-10 minutes. Tastes best with tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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