Grilled pita bread

Spread a little Ajvar mixed with olive oil on just-baked pita bread, and serve with fried eggplant.

  • 30 min
Grilled pita bread


For the dough

  • 400 g smooth wheat flour
  • 7 g instant yeast
  • 4 tbsp olive oil
  • ½ tsp salt
  • oil to season the grill
  • flour for the board


  • 400 g eggplant or zucchini
  • 150 g Podravka Hot Ajvar
  • 50 ml olive oil
  • salt and ground black pepper to taste


  1. Mix flour with instant yeast and salt, gradually adding 200–250 ml warm water and oil, kneading to make a smooth dough. Divide into 8 equal parts, cover with a clean kitchen cloth and leave to rise in a warm place for 20–30 minutes.
  2. Roll out each piece on a floured board to a thickness of about ½ cm.
  3. Grill the dough pieces on a moderately hot, greased grill for 2–3 minutes until they are golden and begin to rise off the grill surface. Turn over and grill for another 2 minutes.
  4. Remove grilled pita bread from the grill, leave to rise in a warm place and cover with a kitchen cloth.
  5. Slice eggplant or zucchini lengthwise into ½ cm thick slices and grill on a greased barbeque on both sides. Remove, and add salt and pepper.
  6. Take your warm pita bread and spread Podravka Hot Ajvar mixed with olive oil onto one side. Place grilled eggplant or zucchini on top and serve.

Chef's tip: Grilled eggplant can alternatively be finely chopped up and mixed in with the Podravka Ajvar.