67 Reviews of Crispy Beer Flat Bread

From: Inge 1505

On Feb 1, 2006

Excellent!!! Quick and easy. Used a german beer and dried Italian herb mix. Hadn't any dip at hand but the bread was delicious on its own. I made two large breads from the dough, one a little crispier than the other. Though my favorite was the softer one hubby liked the crisp one better. AND I don't think you have to be a man to like it with something hot and spicy.

From: Snickerdoodles

On Jun 24, 2006

I read this recipe tonight, and made it about an hour ago. It is soooo gooood! Everyone loved it! It is a for sure do-over!! I used garlic powder in the olive oil, and then for the spices on top, I did half with Rosemary and Garlic and the other half with sundried tomatoes and basil. Excellent!!!

From: Mrs B

On Jun 15, 2006

Amazing what you can do with flour, beer and salt! Topped my bread with herbs and caraway seeds and Mr B was suitably impressed. Although the flavour was terrific, I've given this 4 stars because although I measured carefully, I found the dough was very sticky and difficult to work with. And the finished result was chewy rather than crispy. However I suspect that this was my fault as I tried to 'cheat' by making this in my food processor with the dough hook. I also think I should have tried making two breads from the dough like Inge 1505 did. Lessons learned for another time.

From: Mrs Goodall

On Jun 3, 2006

This was great and easy! I made this for the German portion of the ZWT II. I used a wheat beer (hefeweizen) because that's all I had on hand, curious to try it again with a bolder, darker beer. Used lots of garlic and fresh sage from my garden. I didn't have anything to spread on it, and so I just ate a piece plain (and then another piece and another piece!). I thought I had rolled it thin, but I could go much thinner than I did. The dough is pretty springy so it takes some patience to get it really really thin. Great recipe Thorsten!

From: Groovan Chef #553176

On Aug 5, 2007

I made it for a picnic. everyone enjoyed it and wanted the receipe. I added sesame seeds to the dough and it gave it a nutty flavor. In the second batch I added italian herbs in the dough and then sprinkled parmesan cheese on top...

From: Heather U.

On Jul 10, 2006

Terrific flat bread. Absolutely loved it-- easy to make (even last minute), popular with kids and adults, and endless possibilities as far as the toppings one might select. Of the three we made, basil and oregano was my favorite. I love garlic, so I actually heated the garlic in the oil over medium heat (not so hot that it browned) to get all that garlic flavor infused into the oil. Thanks for posting!

From: NcMysteryShopper

On Aug 9, 2006

Super easy and fast! I used Guinness Stout for this recipe. I thought the stout may have been too strong, but was pleasantly surprised. Even the two kids that were here gobbled it up! I used extra virgin olive oil mixed with fresh Parmesan, garlic and basil and a touch of rosemary. Thanks Thorsten.

From: Kumquat the Cat's friend

On Jun 14, 2006

As a relatively inexperienced baker, I might have flubbed this somehow, but I'm not exactly sure what I did wrong. Everything went smoothly until I put it in the oven. The only ingredient adjustment I made was the amount of olive oil, so if you try this don't cut down on it. I baked this for over 10 minutes in a preheated oven and preheated tray. Although small bubbles formed it did not get brown. I left mine a bit on the thick side, maybe that had to do with it. It came out a bit soft like it was supposed to. I used the 4 recommended herbs too. They tended to fall off the baked bread, maybe because I cut back too much on the oil. The herby taste was nice though, and it went well with a yogurt based dipping sauce. I wish I could have been as enthusiastic as the rest of the reviewers

From: Jessica K

On Jun 4, 2006

this was really good, like a thin pizza crust. used shiner bock for the beer, and put an italian blend on top. thanks for an easy bread recipe!

From: GaylaJ

On Jan 2, 2007

Wonderful, crispy bread! I loved how quick and easy it was to make, but especially loved the texture and flavor. Rather than using a baking pan, I rolled the dough out on parchment paper, then used a baker's peel to slide it right into the oven onto a hot baking stone. We love garlic, so I did use garlic in the olive oil; for the herbs, I just used Penzeys Italian herb mix, but I can think of many variations I would like to try. I'm sure I'll be making this again often, Thorsten--thanks for sharing the recipe!