Pitse

Pitse, also known as pita bread or pocket bread, is a type of yeast-leavened flatbread commonly found in Mediterranean and Middle Eastern cuisines. It is typically made from wheat flour, water, yeast, and salt. The dough is usually baked at high temperatures, causing the moisture within to turn to steam and expand rapidly, creating a characteristic pocket in the center of the bread. This pocket makes pitse ideal for stuffing with various fillings.

The preparation of pitse can be done in traditional ovens or more modern commercial baking equipment. The high heat is crucial for the formation of the pocket, though some varieties may not puff up fully. Pitse is a staple food in many cultures and can be served warm or at room temperature. It is often eaten alongside meals, used to scoop up dips like hummus or baba ghanoush, or as a base for sandwiches and wraps.

Variations in pitse exist across different regions. Some versions are thicker and chewier, while others are thin and crispy. The leavening can also vary, with some recipes using sourdough starters for a more complex flavor. Its versatility and simple ingredients have contributed to its widespread popularity and presence in global cuisine.