Some beer doughs use beer instead of water and yeast. Others replace the water with lager for  a malty kick. This beer dough flatbread recipe from German food blogger Claudia Kratz or Recipe Love (@rezept_liebe) also incorporates fresh thyme and rosemary for a layer of herbal aromatics. 

Easy to make and quick to cook, beer flatbreads are light and fluffy, and they go beautifully with bratwurst, caramelised onions and a host of other foodie treats. Serve them warm and slathered with mustard, or stuff them with cheese — it’s up to you. 

This recipe is also a great way to celebrate German Beer Day. Yes, that’s right, in Germany there’s a whole day dedicated to beer, over and above the month-long Oktoberfest. We’re talking about the April celebration of Deutsches Reinheitsgebot, the 500-year-old Bavarian beer brewing laws. Known as the purity order (translation: reinheitsgebot) and created to keep inedible things like soot and chalk flour out of breweries, this decree announced that beer could only contain water, malt, hops and yeast. German brewers still stick to the regulations today, and they take one day a year to revel in all of the beer they’ve brewed under its guidelines. Festivals, parties, food and drink fests happen on or around April 23 every year on “German Beer Day.” 

If you’re celebrating at home this year, add beer dough flatbreads to your table. We recommend using light beer, but you can always amp up the flavour with your favourite funky IPA.