Cerveza Me

All about homebrewing, craft beer and great food!

Stout Flatbread Dough

We can’t tell you enough how successful our flatbreads have been since we’ve introduced them to a few people. On a recent annual cabin trip with some great college buddies, we couldn’t keep up with the demand. Once a plate of these guys came out, they vanished before the second plate was made. It was a pleasure to see how much people enjoyed them. So, continuing our obsession with flatbreads we decided to make a recipe without yeast – something that you can just quickly toss together, will most likely not require a trip to the store and be ready for consumption with minimal baking time.

SAMSUNGSo this past weekend it was decided, because we had a bunch of grain begging to be turned into a brew, that we would make an oatmeal stout. (We’ll let you know how it turned out in a few weeks.)  The spent grains were dark, and super sticky looking from the oatmeal. Normally they are crumbly and dry looking. We were worried it would not mesh well in dough, but we were wrong. The result was great. The baked flatbread (as opposed to the fried version mentioned above) had a pleasant, earthy flavor, making us think along the lines of simple peasant’s bread. Topped with some delicious veggies and coupled with a homebrew, it was impossible not to overeat.

Here’s what we got. The recipe was adapted from Deb Perelman of Smitten Kitchen, because she is a kitchen goddess. Period.

1 3/4 cups whole wheat flour (we used King Arthur)
1 cup of sticky, wet spent grains from an oatmeal stout
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil
1 tsp of dry oregano
1 tsp of dry basil
1 tsp of cracked black pepper
Sea salt for sprinkling
Wax paper for baking

Start by sifting the salt, baking powder and flour together. Mix in all the spices. Add the grains and mix it into the flour with your hands, breaking large clumps into smaller ones until the mixture has a uniform appearance. Make a hole in the center of the flour and pour in the olive oil and water mixture. Use a wooden spoon to mix the dough until it’s ready to knead by hand on a floured surface. Keep kneading and dusting additional flour in small increments until the dough stops being sticky. Refrigerate in a plastic wrap for a 2-3 days or freeze in desired batches for future use.

Preheat oven to 400°F. Cover the pan with wax paper. Pinch off a desired amount of dough and roll into 1/4 inch thick (no more) sheets; they don’t have to be perfect, taking on an artisanal appearance.  Brush with olive oil, sprinkle with additional salt, herbs, cracked black pepper, red pepper or whatever else strikes your inner kitchen muse that day. Bake for 10 minutes. We baked in a conventional oven on a 10 inch x 8.5 inch sheet. They should be nice and crusty on the outside and soft and chewy on the inside.

Go to town with your favorite toppings and enjoy! Don’t forget that fave brew to go with it.

Topped with roasted mushrooms, zucchini, shallots, red pepper, parsley, basil, goat cheese, balsamic vinegar and cracked black pepper.

Topped with roasted mushrooms, zucchini, shallots, red pepper, parsley, basil, goat cheese, balsamic vinegar and cracked black pepper. Oh and that’s a homebrewed Belgian on the side. Compliments to our friend Jim.

Note: We tripled this recipe and got 8 batches of dough.

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