Loaded, Crispy Flatbread

Loaded Crispy Flatbread

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. Between two silpats, roll dough out very thinly. (The thinner the dough, the crispier the flatbread will be) Place in refrigerator to chill for ten minutes. 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.