Quick Beer Flat Bread a great no yeast recipe that comes together in just 20 minutes. It’s easy & a delicious pairing with any meal. Definitely a favorite.
Beer Flat Bread
Mmmmmm bread. That’s what my sister-in-law said once when we were both pregnant at the same time. We were discussing how wonderful bagels were & how they were our obsession at that time. She really summed up my love for bread in that one little phrase. I can honestly say that the craving for bread never really went away after that. Maybe it’s because in the last 18 years I haven’t really slept well & my body just craves the carbs. I’m not sure about that theory, but what I do know is that it doesn’t matter the type of bread, I just crave it. It’s one of the few things that will make me drop everything to head to the kitchen to make some. All it takes is a beautiful photo & I’m all over it. Which is where this recipe for beer flat bread comes into play.
You see, I have been craving some flat bread. Not sure why that particular type of bread, but every time I see it I feel the urge to make some. I have probably pinned 50 different recipes & there’s a good chance I will try them all. But this one I adapted from a few different recipes I have been holding on to for a while now. Old handwritten on a note card recipes that have been in my folder for what seems like forever. Long before Pinterest came along I would come across a recipe & jot it down & tuck it away.
Then while going through recipes with the kids to help them decide what they will make for their monthly contributor posts here I found it. I stayed up late that night just to make some & I was so happy I did. The beer gives it the yeast flavor you get in regular bread & yet without the yeast it really makes this so easy to whip up quickly. We had ours on the side of some roast turkey & cheesy potatoes.
Quick Beer Flat Bread
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 tbsp extra virgin olive oil
- 3/4 cup sour cream
- 3/4 cup IPA beer- room temperature I used one of the hubs leftover bottles of ale from a local brew
- In a large mixing bowl combine the flour, baking soda, baking powder & salt
- Make a well in the center & add olive oil, sour cream & beer
- Stir with a wooden spoon until the dough comes together
- Transfer to a floured surface re-coating hands with flour as needed (it will be quite sticky at first)
- Knead about 4-6 minutes
- Cut into 8 even sections & form into balls
- Cover & let rest about 10 minutes
- Press balls flat & cook in a large skillet until lightly browned on both sides
- (You will know they are cooked through when they sound hollow when tapped with your fingernail in the center of the disk)
- Cooking should take about 3 minutes per side
- Serve warm & coated with melted butter
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Seriously- I could eat this stuff all day long. You have to give it a try.
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