Crispy Flatbread with Everything

Obviously I love to make dips. If you look at my recipe drop-down menus, you'll see that it's loaded with entries. But one of the dilemnas of making all of those delicious dips is finding something to serve them with.

That's why I love recipes like this. Like the polenta crackers, these take just a few minutes to make and are extremely versatile. The added beer gives these a light, flaky texture and adds crispy bubbles during baking. Although I've used a mix of spices to make these like everything bagels, you can easily use whatever herbs and spices you need to suit your purpose.



Crispy Flatbread with Everything

2 cups flour
1 tsp salt
3/4 c beer
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp poppy seeds
1/2 tsp sesame seeds
1/2 tsp caraway seeds
1/2 tsp dried minced onion
1/2 tsp dried minced garlic

Preheat oven to 400 degrees. Place cookie sheet in oven to preheat as well. In small bowl, combine olive oil and minced garlic and set aside. In large bowl, sift flour and salt together. Add beer and mix with hands until dough forms. Knead for 2-3 minutes. Allow to rest for 10 minutes. On slightly floured surface, roll dough out very thinly. (The thinner the dough, the crispier the flatbread will be) Place on parchment paper the size of the baking sheet. Brush dough with garlic olive oil and sprinkle liberally with seasoning. Lightly press seasoning into dough. Place into oven and bake 5-10 minutes until golden brown. Allow to cool on baking rack. Break apart when cool.