Several recipes for savory flatbread call for light beer as an ingredient. What would be an acceptable Halal substitute that would preserve the taste and texture of the bread? The bread is typically fried in a pan rather than baked in an oven, and contains a mixture of green herbs and cheese. It is not left to rise. 
Beer is added for two reasons: flavor and - especially in rather liquid, pourable batters - for the fluffiness due to the carbonation. The latter can be achieved with any fizzy drink, typically carbonated water. For the former, decide whether you want/ need the slight bitterness contributed by the beer and of it’s not super important, just skip it (but use another liquid, see above). Otherwise aim for a slightly „sharper“ cheese or a higher ratio of bitter herbs. Some leftover black tea could also work, but substitute only some of the beer and the rest with water. My gut feeling would be to not bother, just add regular water for firmer doughs and carbonated water (soda water) for batters. 