Grilled Garlic Beer Flatbread Recipe
April 25, 2016
For the bread:
- 2 ¼ cups (300g) bread flour
- 1 envelope (2 ¼ tsp or 7g) rapid rise yeast
- 1/2 tsp (2g) garlic powder
- 3/4 cup (226g) beer
- 3 tbs (40g) olive oil
- 1 tsp (6g) salt
For the butter
- 2 tbs unsalted butter, melted (olive or for vegan)
- 1 tsp garlic powder
- ½ tsp salt
- In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and ½ teaspoon garlic powder. Mix until combined.
- In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
- Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add olive oil and ½ teaspoon salt while the mixer is still running.
- Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
- Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
- Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
- One at a time form the dough into 6 inch circles.
- Preheat a grill to medium high. Combine the melted butter, remaining garlic powder and salt.
- Place circles on the grill until the dough releases and the underside has grill marks, about 2 minutes. Brush with the top with the melted butter. Grill until dough is cooked through, about 2 additional minutes.
- Remove from grill, serve warm.