Pita bread made with Agrain® 01 Maskmel Pilsner

Preparation time:

11/2 hours

Skill level:



8 pita bread


3 1/2 dl lukewarm water

30g yeast

1/2 tsp. Coarse salt

50 g 01 Maskmel Pilsner

450 g wheat flour

Here's how

Pour the water into a bowl and dissolve the yeast. Mix Agrain® maskmeal with wheat flour. Then add about three-quarters of the mixed flour to the yeast solution and add salt. Add the rest of the flour, a little at a time, and knead to a supple and smooth dough that does not stick to the fingers.

Cover the bowl with a tea towel and place the dough to raise on the kitchen table until it is raised to at least double – it takes about 1 hour.

Knock out the dough on a floured table and divide into 8 equal parts. Tril each part into a bun, then roll each bun out to a circle of about 1/2 cm's thickness. Be careful they're not too thick.

Place the pitas on a baking sheet covered with baking paper and leave to raise for about 15 minutes.

Place the plate on the middle groove in a 250 degree hot oven, and bake the pitas for about 8 minutes until they inflate themselves to completely light brown balloons.

Eat the pitas freshly baked and warm, or leave to cool and give them a short whimper in the oven before serving. The pitas are best on the baking day. If you cool the pitas, place them on a baking point and cover them with a tea towel while they cool down so they don't get dry and hard.

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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