SOFT BEER FLATBREADS

Serves: 12

8 oz (230 mL) beer, such as a brown ale or dunkel

1/2 cup (125 mL) warm water (100 F/38 C)

2 1/4 tsp (11 mL) active dry yeast (1 packet)

2 tbsp (30 mL) light brown sugar

4 cups (1 L) flour, plus more as needed

2 tsp (10 mL) salt

1/3 cup (80 mL) extra-virgin olive oil, plus more as needed

1. Warm the beer slightly, to no more than 100 F (38 C).

2. Combine the beer, warm water, yeast and brown sugar in the bowl of a stand mixer fitted with a dough-hook attachment.

3. Stir well and let stand for

5 to 10 minutes until foam forms across the surface. (If it doesn’t, you may need to start over with new yeast.)

4. Add 2 cups (500 mL) of the flour and the salt; beat on low speed until incorporated, then gradually add the remaining 2 cups (500 mL) of flour until a ball of dough forms that is just slightly sticky. This should take about 5 minutes.

5. Lightly flour a work surface. Turn out the dough there, cover with a clean dish towel and let it rest for 5 minutes.

6. Use some of the oil to lightly grease two rimmed baking sheets.

7. Divide the dough into 12 equal portions, rolling each one into a ball. Flatten each ball with the palm of your hand, then gently stretch each one into 6-inch (15-cm) ovals (use your fingers or a rolling pin).

8. Divide the ovals between the baking sheets, then brush the tops of them with more of the oil. Cover with plastic wrap or a clean dish towel and let them rest in a warm, draft-free spot for about 40 minutes. The dough will rise a bit.

9. Once the ovals have been proofed, heat a grill pan over medium-high heat. Working in batches as needed, cook for 2 to 3 minutes on each side, until lightly golden with distinct grill marks.

10. Transfer to a platter. Brush the tops lightly with the remaining oil, and cover loosely to keep warm until ready to serve.

Note: The dough must rest for 40 minutes. The flatbreads can be stored in an airtight container for up to 3 days. Refresh them in a pan over low heat or microwave on low for 20 seconds.