A round wheat and yeast-based flatbread, pita, also known as pitta or pita bread, is a common staple in many Mediterranean and Middle Eastern diets.
There are two different types of pita: The pocket style is often stuffed to make falafel, gyros or other sandwiches. It is made by placing a thin layer of dough on a convex sheet placed over an open fire. Due to the high heat, the dough inflates with air as it cooks so that there are two separate layers when it deflates.
The thicker, single-layer Greek style pita is better for scooping sauces or dips, such as hummus or tzatziki, and is traditionally cooked in a stone floor oven.
Featured Video: Making Pita Bread from Scratch
Dede prepares a basic pita bread dough and bakes it. She offers alternatives for making Pita's a bit healthier by substituting a portion of the flour with whole wheat flour. The video shows pitas being baked on a cookie sheet. If you have a pizza or baking stone, place it in the middle of the oven before preheating. The stone will maintain a more consistent heat throughout the cooking time.
References
Fast Facts
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Traditional Cooking
High Temperature to create separation.
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Origin
Middle East
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Serving Size
60 g
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Dietary Fiber
1 g
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Calcium
5% DRI
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Iron
9% DRI
