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 leave the Lievito Madre to develop for a few hours until it has doubled in volume. Then add the wheat flour and water to the pre-dough and start kneading. Only add the salt after a few minutes and continue kneading. Finally, add the olive oil and knead the dough intensively until it can be stretched out very thinly without tearing. Our tip: Do the "window test": the temperature of the dough should be around 24 °C. Leave it to mature whole for an hour before weighing out 150 g pieces, shaping them into rounds, placing them on a well-floured cloth, covering them with foil and storing them overnight at room temperature. On the baking day, spread the dough pieces out with a rolling pin, bake on a contact grill heated to maximum temperature for 2 to 3 minutes, turning once. Fill while still warm and serve immediately. The following procedure applies to the yeast dough alternative: Dissolve the yeast in the water, then add the flour and knead just until everything is well combined. The temperature of the dough should be slightly above room temperature. All further steps as described above Beluga lentil falafel: Wash the beluga lentils thoroughly, drain well and soak overnight in apricot nectar and water. Finely chop the red onion, coriander greens and parsley, add salt and ras el hanout and puree the onion and herb mixture together with the soaked lentils using a hand blender. Finely dice the apricots, peppers and carrots and fold into the lentil mixture. Shape into small balls using an ice cream scoop or moistened hands and fry in a pan with oil. Our tip: If you don't like frying, place the falafel balls on a greased baking tray with some space between them and put them in the oven at 195 °C fan oven for about 25 min Mint yoghurt sauce: Put the yoghurt in a small bowl. Season to taste with a tablespoon of lemon juice, salt and pepper. Pluck the leaves from two stalks of mint that have been washed and shaken dry and weigh them finely. Add to the yogurt and mix well. Add finely chopped or crushed garlic to taste. Note: The higher the fat content of the yoghurt, the thicker the sauce will be And this is how to fill your homemade pita: Wash the salad. Cut the bell pepper and onion into thin strips. Cut open the freshly baked flatbread to create a pocket and spread the bottom half with about three tablespoons of mint yoghurt sauce. Place some lettuce, peppers and onions inside. Place three falafels per pita on the vegetables, cutting the balls in half first 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 lemon.