Traditionally, this classic flatbread is baked in a clay oven at a very high heat. This gives it a soft crust, relatively little crumb and forms the characteristic pocket. The same airy effect is achieved on the hot cast iron plates of the Milantoast contact grill - and so we fill our flatbreads with delicious falafel made from beluga lentils as well as summery fresh mint yoghurt and mixed salad. Organic sesame dressing made from creamy sesame butter, pure sesame oil and roasted sesame seeds gives this Mediterranean-inspired summer dish depth of flavor and that certain something.

Pita Breads:

First, let the Lievito Madre rise for a few hours until it has doubled in volume. Then add wheat flour and water to the starter and begin kneading. Add the salt only after a few minutes, continuing to knead as you do so. Finally, add the olive oil and knead the dough vigorously until it can be stretched very thin without tearing. Our tip: Do the “window test.”

The dough’s temperature should be around 24 °C. Let it rest undivided for one hour before weighing off 150-g pieces, shaping them into rounds, placing them on a well-floured cloth, covering them with plastic wrap, and letting them rest overnight at room temperature.

On baking day, roll out the dough pieces with a rolling pin, bake them on a contact grill preheated to the maximum temperature for 2 to 3 minutes, turning them once. Fill while still warm and serve immediately.

For the yeast dough alternative, follow these steps: Dissolve the yeast in the water, then add the flour and knead just until everything is well combined. The dough’s temperature should be slightly above room temperature. Follow all remaining steps as described above.

Beluga Lentil Falafel:

Thoroughly wash the Beluga lentils, drain them well, and soak them overnight in apricot nectar and water.

Finely chop the red onion, cilantro, and parsley; add salt and Ras El Hanout; then use a hand blender to puree the onion-herb mixture together with the soaked lentils into a paste. The mixture should not be completely smooth.

Finely dice the apricots, bell peppers, and carrots, then fold them into the lentil mixture.

Use an ice cream scoop or damp hands to shape the mixture into small balls, then fry them in a pan with oil. Our tip: If you don’t like frying, place the falafel balls spaced apart on greased baking sheets and bake them in the oven at 195 °C convection for about 25 minutes.

Mint Yogurt Sauce:

Place the yogurt in a small bowl. Season to taste with a tablespoon of lemon juice, salt, and pepper. Pluck the leaves from two washed and shaken-dry sprigs of mint and chop them finely. Add to the yogurt and stir everything well. Add finely chopped or pressed garlic to taste.

Note: The higher the fat content of the yogurt, the thicker the sauce will be overall.

Here’s how to fill your homemade pita:

Wash the lettuce. Cut the bell pepper and onion into thin strips.

Slice open the freshly baked flatbread to form a pocket, and spread about three tablespoons of mint yogurt sauce on the bottom half. Add some lettuce, bell pepper, and onion.

Place three falafels on top of the vegetables in each pita; cut the falafels in half beforehand if necessary. Garnish with some coarsely chopped flat-leaf parsley and a dash of sesame dressing—and enjoy! If you like, serve with an eighth of a lemon on the side.