73 Reviews

The first batch I made followed the recipe exactly (however I took the suggestion of cutting the dough before baking it) but it was tough, chewy and once it cooled, inedible. I made a second batch with 1 2/3 cup of flour and baked it for 7 minutes at 480. It was soft on the inside but still crisp on the outside! Delicious with spinach dip!

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SmallTownChef April 16, 2009

Sounded so delicious I made a special trip to the store for a couple things I didn't have on hand. They are very proud of the parchment paper locally (over $6.00 for a small roll) so I oiled the sheet instead. Ingredients as directed, used a dark porter beer (it's what I drink) and Italian Herb Seasoning premix. Only thing I did different was I used a cutter to cut rounds BEFORE I baked the bread. Photo of how it came out is posted. First batch was baked at 480f at top of oven for 10 minutes, too soft. Baked second batch at 500f for 13 minutes, much crisper (note, I live at 2400 feet elevation and I've noticed some things take longer to bake). Very tasty.

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Mark Kovach February 24, 2009

Add another 5 star review to this recipe! I took others advice and separated the dough into 2 pieces before rolling. I used Bitburger beer and topped with granulated garlic, coarse ground sea salt and cracked black pepper. I used a regular baking sheet, but will try my baking stone next time. An easy and delicious snack. Thanks for sharing.

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Brenda. January 02, 2009

Wow, quick and easy! I made it with a white beer, it came out perfect! I've put a mix of olive oil with basil, rosemary, Provence herbs, garlic salt, minced garlic and it was fabulous! I think that would be great with garlic butter on top! I think I'll try that soon. Thanks for this simple recipe!

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Peach01 November 07, 2008

I followed the recipe exactly, and have been impressed so far. The dough should be split in two, for two manageable pieces that can be rolled out fairly thin. I used Sapporo Beer - one of my favorites - and used garlic, rosemary, basil, onion powder, a dash of nutmeg, and then sprinkled shredded cheddar cheese over all of it. Thanks for the great recipe!!

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flirtyfunchick September 22, 2008

This was tasty, but a bit too chewy for me. I brought it to a friend's house and four of us shared it. My jaw was tired after eating it, but maybe I didn't roll it out thin enough. Great flavor though.

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SuperSpike June 27, 2008

This was very easy to put together. I sprayed a cookie sheet with cooking spray so it didn't stick. I didn't have olive oil, so I tossed some garlic powder and dried onion flakes into the oil to sit while making the dough. I made mine into two pieces because I wanted them quite flat. One had rosemary, fennel seeds, fresh cracked pepper, thyme and oregano. On the other, I used Sesame seeds, sea salt, and an italian herb mix. This is tasty bread, but make sure to eat it fresh. I put leftovers in a ziploc bag and it wasn't too good the next day. This is fun to experiment with different herbs.

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Melvin'sWifey March 10, 2008

I did add the garlic to the olive oil and the house smelled so good! I also cooked this on a pizza stone--helping to crisp the bottom. Very fast and easy--served with Pam-I-Am's artichoke and white bean dip----great hold over for yet another late weeknight dinner.

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Zetty66 February 07, 2008

Fast, simple, great taste & texture, and versatile. How much more could one ask for? I made this just with a sprinkling of onion/garlic powders to eat with a thick chili. I can see this being great spread with roasted garlic and cheddar. And all kinds of other things! I used about 3/4s cup whole wheat flour and the rest white and it worked out just fine.

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Meredith C-ville February 07, 2008

This was so easy to make yet it was a HUGE hit at our house! I will make this again and again thanks so much for posting

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mjcush February 04, 2008
Crispy Beer Flat Bread