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Flatbread Pizza Dough

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Prep
10 min + 1 hour proof
Cook
5 min per flatbread
Total
1 hr 15 min
Serves
Makes ~5 flatbread portions (each ~5 oz / 140 g)

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Flatbread Pizza Dough

Light, chewy, and slightly bitter from the ale, this no-yeast flatbread dough relies on baking powder and beer for its lift. It comes together fast and cooks well on a grill or plancha.

Ingredients

  • 1 can (355ml / 12 oz) 101 Blonde Ale (or similar light ale)
  • 720g (6 cups) all-purpose flour, plus more for rolling
  • 3 tsp (18g) salt
  • 1 tbsp (12g) brown sugar
  • 2 tbsp (24g) baking powder
  • olive oil, for brushing
  • canola oil, for grilling

Instructions

  1. 1
    Mix flour, salt, brown sugar, and baking powder in a large bowl.
  2. 2
    Pour in the ale and mix until a shaggy dough forms.
  3. 3
    Turn onto a floured surface and knead briefly until just smooth, do not over-knead.
  4. 4
    Divide into 5 portions (~140g / 5 oz each). Brush each with olive oil.
  5. 5
    Rest on a floured surface above the convection oven (or in a warm spot) for 1 hour.
  6. 6
    Flour a surface and roll each portion into an oval shape.
  7. 7
    Cook on a hot plancha or grill pan with canola oil until charred and cooked through, about 2 minutes per side.

Cook's Note

Don't over-knead this dough, it's a quick bread, not a yeast dough. The baking powder does the work. Overworking it makes the flatbread tough. Roll thin for the best char on the grill.

How to Use This

Top and cook like a pizza, or serve as a flatbread alongside dips, spreads, or salads.

Why This Foundation Works

Beer adds carbonation and a slight bitterness that makes the flatbread taste more interesting than plain bread. Baking powder gives it enough lift for a chewy texture without needing a long proof.

Make It Yours

  • Sub any light ale or wheat beer, darker beers add more bitter notes.
  • Add fresh rosemary or thyme to the dough for an herbed version.
  • Brush finished flatbreads with garlic butter right off the grill.

Leftover Strategy

Uncooked dough keeps refrigerated for 1 day. Cooked flatbreads are best fresh, reheat briefly on a dry pan to restore some char.