Pitte

Pitte, also known as pitten or pitsa, is a traditional type of unleavened flatbread originating from the Mediterranean region, particularly associated with Greek and Albanian cuisines. It is typically made from a simple dough consisting of flour, water, and salt, often with a small amount of olive oil. The dough is flattened into thin discs and then baked, usually on a hot surface such as a griddle or in a hot oven.

The texture of pitte can vary, ranging from soft and pliable to slightly crisp depending on the preparation method and thickness. It serves as a versatile accompaniment to meals, frequently used for scooping up dips and sauces, or as a base for various toppings. In some regions, pitte might be filled with ingredients like cheese, herbs, or meat before being folded or baked, resembling a savory pastry. Its simplicity and adaptability have made it a staple in many households, with regional variations in ingredients and cooking techniques. The term "pitte" is sometimes used more broadly to encompass a variety of flatbreads within certain culinary traditions.