PitA

Pita is a soft, round flatbread common in the Eastern Mediterranean, the Balkans, and parts of North Africa and Western Asia. It is usually made from wheat flour, water, yeast, and salt, sometimes with olive oil or yogurt. The dough is rolled into discs and baked at a very high temperature, causing it to puff and form a pocket.

Most pita is leavened, though unleavened variants exist. The pocket results from steam that separates the dough layers during baking, creating an interior space that can be filled.

Pita is versatile: it can be eaten warm, used as a wrap, or cut open to hold fillings such as falafel, shawarma, or hummus. Styles vary by region, with some breads thinner or thicker and with or without a pronounced pocket.

Etymology and distribution: The term pita is used across many languages for this class of bread, with regional names and slight variations. It is associated with cuisines of the Levant, Egypt, Greece, Turkey, and the broader Balkan and Near Eastern communities.

Storage and substitutes: Pita keeps best when fresh but can be stored at room temperature for a day or two or frozen for longer. In places where pita is unavailable, similar breads such as naan, lavash, or tortillas may be used.