These are some of the simplest flatbreads to make; the dough is pliable and stretchy, the ingredients are few and simple, and the flavor makes a good companion to many a savory snack.
Yeild: 2 trays of flatbreads, about 5 servings
Preheat oven to 475° F.
In a mixing bowl, combine the flour with 1 teaspoon fine salt.
Make a well in the center of the flour, and add the beer.
Mix the dough together with a spoon, until it holds together.
Knead the dough on a lightly floured surface for 5 minutes, then let the dough rest for about 10 minutes while you prepare the baking trays.
Drizzle a generous coating of olive oil over 2 standard baking sheets.
Divide the dough in half, and roll it out with a rolling pin, directly on the baking sheet. It should be quite thin, but substantial enough not to tear.
Brush the surface of the dough with olive oil, and sprinkle with salt and herbs to taste.
Here, we used an awesome kimchi salt, a gift from our friend Carlos of Big Sur Salts
, and combined it with some dried dill, since we were serving it with gravlax
Using a pizza cutter or a sharp knife, slice the dough into desired serving sizes.
Bake the sheets one at a time in the hot oven, until they are golden brown, about 5-8 minutes.
Remove the sheets from the oven, and set the crackers to cool.
Serve them slightly warm, or cool.
Over to You
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