330 ml beer
7g instant yeast
1 tsp date syrup
1 tsp salt
In a small saucepan, combine 30 ml beer with date syrup. Heat until lukewarm, then add yeast & set aside for 5 minutes.
Add flour to a large bowl. Add yeast mixture, remaining beer & stir briefly. Add salt and stir until you have a smooth dough (no need to knead though).
Cover the bowl in plastic wrap and let it rise for at least 8 hours or overnight in a warm place.
Preheat the oven to 220°C and line a baking sheet with parchment paper. Carefully pour the dough onto the baking sheet & sprinkle with a little bit of flour. Bake for 35 minutes or until the top has a dark brown colour.