If you’re making these at the campsite, take along a plastic-coated tablecloth or small square of heavy plastic so you’ll have a nice surface on which to knead the dough.
Active preparation time: 15–20 minutes Cooking time: 3–5 minutes, each Serves: 4–5
2 cup all-purpose flour
1 tsp kosher salt
2 Tbs (30 ml) + ¼ tsp vegetable oil, divided
¾ cup (177 ml) Easy Street Wheat
In a medium mixing bowl, combine the flour, salt, and 2 tablespoons (30 ml) of vegetable oil. Stir with a fork until the mixture starts to form a crumb texture. Add the beer a little at a time and mix after each addition. This dough will get very sticky. Don’t worry.
Turn the dough out onto the table and knead it until it is pliable and smooth. Place the dough back in the mixing bowl and rub the dough’s surface with the remaining ¼ teaspoon vegetable oil. Cover the bowl with plastic wrap and let it sit until the dough has doubled in size. Meanwhile, build a fire and let it burn until you have a bed of hot coals or preheat the grill.
When the dough has doubled in size, tear off a piece as big as the palm of your hand and flatten it as evenly as possible. Place the flattened dough on the grill and cook, turning, until the dough is fully cooked.
Beer Suggestions: Pair with the remaining New Belgium Easy Street Wheat (Fort Collins, Colorado). Or try another wheat beer such as Two Roads No Limits Hefeweizen (Stratford, Connecticut) or Three Floyds Gumball Head (Munster, Indiana).