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Rustic beer batter for tarte flambée or pizza

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Ingredients for 7 servings:

  • 1 kg flour
  • 500 ml beer (Hefeweizen)
  • 4 tbsp oil (sunflower oil)
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

Working time approx. 5 minutes; Rest period approx. 2 days; Total time approx. 2 days 5 minutes

without additional yeast

Knead all ingredients together thoroughly. Be careful with the flour and start with only 900g. If the dough is sticky, add more. Cover the bowl with the dough with a bag to prevent it from drying out and let it stand at room temperature for 2 days. After 2 days, shape the dough into tarte flambée or pizza. We made 7 round tarte flambées.

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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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