Vegan Beer Flatbread

26th May 2014

Vegan Beer Flatbread

Let’s talk about that vegan beer flatbread I’ve been raving about lately and there are only five core ingredients to make it: bread flour, yeast, garlic powder, vegan beer and salt. We’ve used it to make perfect calzones, wraps, and even crispy pizzas using a different cooking method. Garlic powder is optional and not always necessary. I substitute bread flour for all-purpose flour, which works out well.

Beer Flatbread

For the beer, use ONLY wheat, pale ale or blonde beers. I’ve tried hoppy beers in this recipe and the flatbread came across slightly bitter (maybe not for hoppy beer fans). Not all beers are vegan. Please note in the production of beer, some producers use animal by-products as fining agents, essentially a filtration process. Check out the frequently updated Barnivore to check whether your specific beer is vegan, vegan-friendly or not.

I use a vegan New Belgium Snapshot Wheat Beer for the recipe; their brewery does not use any kind of animal by-products in their beers or during processing/filtration including sugar that is free of bone char. It’s a drinkable and enjoyable craft beer. As you can see New Belgium beers have a good track record with Barnivore.

Beer Flatbread

Vegan Beer Flatbread

Yield: About 4 eight-inch diameter flatbread

Ingredients

2½ cups bread flour
2¼ teaspoons active dry yeast
½ teaspoon garlic powder (optional)
1 cup vegan wheat, pale ale, or blonde beer (very warm; warmed to 120°-125° F, see "Notes")
1 teaspoon salt
coarse-ground cornmeal or polenta (optional)
extra virgin olive oil

Method

In a large bowl of an electric stand mixer fitted with the dough hook, mix the flour, yeast and garlic powder. Warm the beer until the temperature reaches between 120°-125° F in a bowl of a very warm water, on the stove, or in microwave on high for 20 seconds, use a cooking thermometer or infrared digital thermometer gun to determine temperature. The beer should be warm, not too hot. With the stand mixer at medium speed, add the warm beer until well blended, about 1 minute, then add salt. Continue to mix, gradually increasing the mixer speed to medium-high, until dough is smooth and elastic, about 8 minutes.

Place it in an oiled bowl and cover with cling/plastic wrap. Let the dough rise in a draft-free warm place until doubled in size, about an hour. Punch down the dough and turn it out onto a floured surface. Using a bench scraper or sharp knife, divide the dough into four equal pieces. Working with one piece at a time, on a floured surface, roll the dough into a large circle, about 8 inches in diameter.

Preheat a griddle or cast-iron skillet over medium high heat. Lightly grease the surface, cook the flatbread for 2 minutes on the first side until nicely puffed. Turn over with tongs or spatula and continue to cook for an additional 1-2 minutes until golden with brown spots. Place the flatbread on a wire rack and cover with a clean towel to keep warm. Repeat with the rest of the dough.

Optional for a slightly crunchier flatbread: Preheat the oven to 450° F. Place the flatbread pizza on a cornmeal-dusted pizza peel and slide the flatbread from the peel to a very hot stone, about 8 to 10 minutes until golden.

Notes

For the beer: Use ONLY wheat, pale ale or blonde beers. Check out the frequently updated Barnivore Barnivore to check whether your specific beer is vegan, vegan-friendly or not. I use a vegan New Belgium Snapshot Wheat Beer for the recipe; their brewery does not use any kind of animal by-products in their beers or during processing/filtration including sugar that is free of bone char. It’s a drinkable and enjoyable craft beer.

For the flatbread: These are best served the day they’re made, but you can store them in foil at room temperature and reheat gently the next day.

Adapted from The Beeroness’ Homemade Garlic Beer Pita Bread.

Vegan Beer Flatbread

Vegan Beer Flatbread

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