8 pita bread
3 1/2 dl lukewarm water
30 g yeast
1/2 tsp. coarse salt
50 g Agrain® 01 Pilsner Spent Beer Grain Flour
450 g wheat flour
Pour the water into a bowl and dissolve the yeast. Mix Agrain® Spent Beer Grain Flour with wheat flour. Then add about 3/4 of the mixed flour to the yeast mixture and add salt. Add the rest of the flour little by little and knead to a smooth dough that doesn't stick to the fingers.
Cover the bowl with a tea towel and leave the dough to rise on the kitchen table until it has risen to at least double the size – it takes about 1 hour.
Pour the dough onto a flour-sprinkled table and divide into 8 equal pieces. Roll each piece into a bun, then roll each bun out to a "pancake". They shouldn't be taller than about 0,5 cm and it's important to make sure they're not too thick.
Place the pitas on a baking pan covered with baking paper and leave to rise for about 15 minutes.
Place the baking pan in the middle of the oven on 250 degrees hot air, and bake the pitas for about 8 minutes until they inflate themselves to light brown balloons.
Eat the pitas while they're fresh baked and warm, or leave to cool and reheat them quickly before serving. The pitas are best on the day they're made. If you let the pitas cool off, place them on a oven rack and cover them with a tea towel while they cool down so they don't get dry and hard.