|Place of origin||Middle East|
|Main ingredients||Flour and water|
|165 kcal (691 kJ)|
Pita or pitta (//, // or //) (from Greek: πίτα) is a soft, slightly leavened flatbread baked from wheat flour. It is used in many Mediterranean, Balkan and Middle Eastern cuisines and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, South Asian flatbreads and Central Asian naan, and pizza crust.
According to the Oxford English Dictionary, the first mention of the word in English was in 1951, with references to Balkan, Greek, and especially Arab cuisine in the next two decades. The American Heritage Dictionary traces the word's origin to modern Greek for "pie," "cake," or "bread"; Webster's Unabridged Dictionary attributes it to the Hebrew פת (pat), for "loaf" or "morsel". The word pita (as פיתא) exists in the Aramaic of the Babylonian Talmud, referring to bread in general. Another possible etymology is from a Romanian archaic word for bread, pită. An alternative etymology traces the word to a cognate for pine pitch, which forms flat layers that may resemble pita bread, which in turn may share an origin with pizza (Italian, "pie").
Most pita are baked at high temperatures (450 °F or 232 °C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita".
Nowadays, Pita bread is prepared using advanced automatic lines. These lines have high production capacities ranging from a few hundreds per hour up to thousands per hour.
In Greece, pita is a component of pita-souvlaki. These types of sandwiches involve the wrapping of souvlaki or gyros with tzatziki, tomatoes, onions, french fries, hamburgers, and condiments into a pita bread.
Also, several pitas are found all over Greece (as a home meal or as appetizers, snacks or desserts), such as Kolokythopita, Mizithropita (Crete), Melintzanopita, Tsouknidopita, Kremydopita, Kreatopita (meat pie), Galatopita, Marathopita, Tyropita, Spanakopita, Malathropita (Chios), Ladopita.
In Turkey, local pita is called pide, which also refers to another pizza-like food made of pide dough topped with different ingredients. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Such pides may include pastırma, sucuk, chicken, chopped or ground beef, kavurma (meat, generally mutton or beef, fried with suet and salt and kept for later use), cheese, potatoes, mushrooms and many other ingredients.
Turkish pide recipes include the following: Plain pide is used for serving some kebabs on it such as Döner kebap, İskender kebap, Şiş kebap, Adana kebabı, Urfa Kebabı, Yoğurtlu kebap (Kebab with yogurt), Pidei köfte and Tokat kebabı, among others.
In Palestinian, Lebanese, Iraqi, Israeli, Egyptian and Syrian cuisine, almost every savory dish can be eaten in or on a pita, from falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus and other mezes.
|Look up pita in Wiktionary, the free dictionary.|
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