Pita

Pita, sometimes spelled "pitta" is a round flatbread crafted from wheat flour and is a staple in Mediterranean and Middle Eastern diets. It is available in various forms, including the well-known pocket version, often referred to as Arabic or Syrian bread, and the pocketless type, such as the Greek pita used for souvlaki wraps. In the Western world, "pita" may refer to different kinds of flatbreads, each with its own regional variation, such as various Arab khubz styles.

The origins of pita trace back to prehistoric times in the Middle East, with evidence suggesting its existence around 14,500 years ago. Early civilizations like Mesopotamia relied heavily on wheat and barley, making bread a crucial part of their diet. However, the modern pocket pita we recognize today likely developed much later, as it is not mentioned in ancient or medieval Arab texts.

The word "pita" comes from a blend of languages, with English adopting it from Modern Greek. It may also be connected to Ancient Greek words related to bread or resin. This term has been adapted across different languages, including Turkish, various Balkan languages, Arabic, and Greek, each with its own unique variation.

Baking pita involves high temperatures that cause the dough to puff up, creating the signature pocket due to steam inside the dough. In commercial settings, pita production is highly automated, allowing for large quantities to be made quickly and efficiently.

When it comes to eating pita, its versatility shines. You can use it to scoop up dips, wrap kebabs, gyros, or falafel, or even bake it into crispy chips. In Turkish cuisine, "pide" refers to various bread styles, including flatbreads and pizza-like dishes. In Cyprus and Greece, pita serves multiple purposes, from being a wrap for souvlaki or gyros to acting as a base for pastries.