8 pita bread
3 1/2 dl lukewarm water
1/2 tsp. Coarse salt
50 g 01 Maskmel Pilsner
450 g wheat flour
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.