All about homebrewing, craft beer and great food!
Goat cheese crumbles, cocktail tomatoes, fresh basil & cracked black pepper on homemade whole wheat flatbreads made with spent beer grain.
To make the dough for the flatbreads:
In a medium bowl, start the yeast in warm water (90-100°F) and mix in a teaspoon of sugar. Once the yeast rises and foams, mix in your other ingredients. Mix well and knead dough into a ball. You can add a bit more flour if it’s sticky, but it shouldn’t be. Leave the dough in a bowl, cover with a clean towel and place in a warm place for a few hours to let it rise. You can leave it overnight. If not using it right away, wrap it tightly in plastic wrap and place in a fridge. Use within 2-3 days.
To make the flatbreads: pinch off golf ball-sized, or smaller amounts of dough. (If your dough was in the refrigerator, take it out for about an hour before prep and let it warm to room temperature.) Knead the dough into flat shapes and roll with a pin to 1/8 inch thick. Warm up a frying pan with equal amounts of butter and olive oil (roughly 2 tbsp of each for a small pan). Fry the flatbreads on each side until a very light golden brown. Be careful not to burn them. Garnish with your favorite toppings and serve with, preferably, a homebrew. Your favorite craft brew will also do. Bon appetit!