Camp­fire Flat­bread Ac­tive prepa­ra­tion time: 15–20 min­utes Cooking time: 3–5 min­utes, each Serves: 4–5

Craft Beer & Brewing Magazine - - Cooking With Beer -

If you’re mak­ing th­ese at the camp­site, take along a plas­tic-coated table­cloth or small square of heavy plas­tic so you’ll have a nice sur­face on which to knead the dough.

2 cup all-pur­pose flour 1 tsp kosher salt 2 Tbs (30 ml) + ¼ tsp vegetable oil,

di­vided ¾ cup (177 ml) Easy Street Wheat

In a medium mix­ing bowl, com­bine the flour, salt, and 2 ta­ble­spoons (30 ml) of veg-

etable oil. Stir with a fork un­til the mix­ture starts to form a crumb tex­ture. Add the beer a lit­tle at a time and mix af­ter each ad­di­tion. This dough will get very sticky. Don’t worry.

Turn the dough out onto the ta­ble and knead it un­til it is pli­able and smooth. Place the dough back in the mix­ing bowl and rub the dough’s sur­face with the re­main­ing ¼ tea­spoon vegetable oil. Cover the bowl with plas­tic wrap and let it sit un­til the dough has dou­bled in size. Mean­while, build a fire and let it burn un­til you have a bed of hot coals or pre­heat the grill.

When the dough has dou­bled in size, tear off a piece as big as the palm of your hand and flat­ten it as evenly as pos­si­ble. Place the flat­tened dough on the grill and cook, turn­ing, un­til the dough is fully cooked.

Beer Sug­ges­tions: Pair with the re­main­ing New Bel­gium Easy Street Wheat (Fort Collins, Colorado). Or try an­other wheat beer such as Two Roads No Lim­its He­feweizen (Strat­ford, Connecticut) or Three Floyds Gum­ball Head (Mun­ster, In­di­ana).

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