German cuisine · Dough, Pasta & Rice

Beer Flatbread with Onion Sour Cream

Thin yeasted flatbread made with beer in the dough, topped with sour cream, onion rings and caraway, baked crisp.

Ingredients · for 6 servings

• 400 g flour
• 1/2 cube fresh yeast (or 7 g dried yeast)
• 200 ml beer (light, lukewarm)
• 3 tbsp oil
• 1 tsp salt
• 1 tsp sugar
• 250 g sour cream
• 4 large onions
• 1 tsp caraway seeds
• Salt, pepper

Instructions

1. Dissolve the yeast with the sugar in the lukewarm beer, knead with the flour, oil and salt into a smooth dough and let rise covered for 45 min., until visibly doubled in size.
2. Cut the onions into fine rings, mix with 1 tsp salt and let sit for 10 min., then pour off the liquid that has drawn out.
3. Stir the sour cream smooth with pepper and a little salt, and preheat the oven to 220°C top/bottom heat.
4. Roll the dough out thinly on a greased baking tray until it covers it completely, and spread with the sour cream to within 1 cm of the edge.
5. Spread the onion rings evenly over it, sprinkle with caraway and bake the flatbread for 20–25 min., until the onion tips are dark and the edge is crisp.
6. Let the flatbread cool briefly, cut into rectangles and serve lukewarm with a glass of beer.