Bread Patties – with Garlic and Kitchen Herbs

Heat the stone plate in the kitchen stove to 250 degrees.

Peel the garlic cloves and squeeze them in a little bit of olive oil.

Knead the flour with the beer and water to make a smooth dough. Divide the dough ball into portions (one per person) and roll each out on a floured surface with a rolling pin – preferably made of marble for Günther Schramm…. – roll out very thinly. Carefully place the pasta sheets on the baking foil or parchment paper and brush with the garlic-olive oil mixture. Form the Italian herbs over it, season with pepper and bake with the baking foil on the hot stone in the stove for seven minutes. Shortly before the end of the baking time, remove the pita and bring to the table on the spot.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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