John Myers
Ingredients for 2 servings:
- 20 g yeast, fresh
- 250 ml water, warm
- 125 ml beer, dark, malt beer, black beer or similar.
- 200 g flour (whole wheat flour)
- ½ tsp salt
- Oil, for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Without egg + milk or similar – great for filling, like savory pancakes
First, dissolve the fresh yeast in the lukewarm mixture of water and beer. Mix the flour and salt. Then stir everything together for about 5 minutes. Let it rise in a warm place (away from drafts) for about 1 hour. In an oiled pan (I spread a little oil with a silicone brush or some kitchen roll), bake thin flatbreads – but don’t let them get too crispy. Tips: These flatbreads can be kept warm between two hot plates. They taste delicious when filled with, for example, chili con/sin carne, chicken and vegetable stir-fry, vegetable stir-fry with herb yogurt, salad with herb cream cheese. You can also simply top them with ham/salami, tomato and cheese, or something similar after turning them over – and then bake them with the lid closed to make a kind of pizza. We haven’t combined them with anything sweet yet – but the dough is basically neutral, so that could work too.
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