Pita Bread Overview

Pita bread is a type of yeast-leavened round flatbread made primarily from wheat flour, water, yeast, and salt. It is commonly found in the Mediterranean, Levant, and Middle East regions. Recognized for its unique pocket feature, pita is also known by other names such as Arabic bread or khubz.

Etymology

• First mentioned in English in 1936.
• Derived from Greek "pta" meaning bread, cake, or pie.
• Possible origins from Ancient Greek or Latin, with influences from Arabic and Hebrew.
• Variations of the term can be found in Turkish (pide) and Balkan languages.

Historical Context

• Originated from prehistoric flatbreads in the Near East.
• Evidence of flatbread making dates back 14,500 years in Jordan.
• Wheat and barley, early domesticated crops, were central to early societies like Mesopotamia.
• Ancient pita-like bread cooked in tandoor-like ovens.

Preparation Method

• Baked at high temperatures (450–475°F) causing it to puff and form a pocket.
• Some pita breads are pocket-less.
• Traditional ovens are wood-fired; commercial production uses high-temperature automatic lines.
• Best consumed fresh or on the same day.

Culinary Uses

• Used to scoop sauces or dips like hummus.
• Wraps for kebabs, gyros, or falafel.
• Can be baked into pita chips.

Regional Variations

• Turkey (Pide): Includes a flatbread style and a pizza-like dish.
• Cyprus: Rounder, fluffier pita used for local dishes like souvlakia.
• Greece: Pita as a term is used for pastries and cakes.
• Israel: Known for a thicker, doughier version with a distinctive pocket.
• Balkans: Known as lepinja, somun, or pitica, accompanied by barbecued foods.

Related Breads

• Comparison with other flatbreads from different cultures, including:
  • Chapati (Indian)
  • Flour tortilla (Mexican)
  • Focaccia (Italian)
  • Naan (South Asian)
  • Laffa (Iraqi)

References

• Use reputable sources such as the Encyclopedia of Jewish Food, The New Book of Middle Eastern Food, and various other culinary publications for further insights into pita bread's cultural significance and variations.