Classic wheat dough
Wheat flour in mixture with water and salt, simple ingredients create the dough of the classic greek pita bread with a traditional taste by Achaiki Pita. Kneaded exclusively by hand, it acquires elasticity and contracts a plushy sensation the one we crave for when consuming pita souvlaki.
Zea flour dough
Zea flour is cultivated from ancient times and is reknown for its high nutritional value. Pita dough made out of zea flour can only be rich in nutrients as it carries zea's most precious properties. Natural fibres, vitamins and microminerals promotes bowel's good health and controls cholesterol levels. It has a light taste and is easy to digest, contains only traces of gluten.
Corn flour dough
The corn flour dough is made of dehydrated corn. Thanks to its beneficial properties of corn flour, the limited presence of gluten, the pita bread made of corn flour is extremely light for the stomach, with a sweet and pleasant taste at dinner.
Wholewheat dough brings all the properties of this type of wholewheat flour. It contains the whole of the seed of wheat and its layers: endosperma, pitouro ενδόσπερμα, πίτουρο και φύτρο. This results in a dough which contains less gluten and a pita bread flat and crispy, however the nutritional richness of its seed gives away an exceptional tasteful experience.
Volcano dough is an originality and exclusive creation of Achaiki Pita. This black dough contains a special mixture of nutritional flours, with the addition of the beneficial carbo activ essence, from which it acquires its black colour. This synthesis aids the digestive functional processes, whilst the visual gastronomic visual result is superb, reminiscent of the caldera in Santorini.