Cerveza Me

All about homebrewing, craft beer and great food!

Spent Beer Grain Flatbreads

Spent Beer Grain Flatbreads

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:

  • 1 packet of dry yeast, 1/2 cup of water &  1 tsp of sugar
  • 3/4 cup of wet spent beer grain (as fresh as possible)
  • 2 cups of whole wheat flour
  • 1 tsp of olive oil
  • fresh herbs & spices of choice to mix into the crust (we used fresh sage and oregano)
  • 1 tsp of salt

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!

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One comment on “Spent Beer Grain Flatbreads

  1. Pingback: Stout Flatbread Dough | Cerveza Me

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