Pita (also called and less commonly known as pitta or pide (Turkish), pitka (Bulgarian) and pronounced "pitta" in Greek is an often round, brown, wheat flatbread made with yeast.
Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam.
In Greek cuisine, pita may refer to thicker breads made with yeast, for example souvlaki pita.
It may also refer to foods using many layers of dough of thickness less
than 1mm, usually with many different ingredients in between, forming
savoury pies such as tyropita and spanakopita or sweet pies such as baklava.
The Indian flatbread form of roti is sometimes referred to as "Indian pita".
Pita bread
Serves: 4
Difficulty: easy
Prep and Cook time: 4 hours
3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil
In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for
10-15 minutes. In a large bowl mix 3 cups flour with salt and make a
well or whole in the middle. Slowly stir in yeast mix and 1 cup warm
water until well combined. IN a large bowl add 1 tbs olive oil and
spread all over to keep dough from sticking, place dough in oiled bowl,
cover with a blanket, and let sit for 3 hours in a warm place. After 3
hours and dough has risen, add flour on to table surface and knead
dough for 10 minutes, add flour to surface to keep it from sticking.
Form dough into small balls and let sit in a plate for 10 minutes.
Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and
place on flat cookie sheet or pan, cook for 3-4 minutes on each side or
until lightly brown and dough puffs up. If the dough does not puff up
all the time, that is ok, you'll still have a pita pocket.
i love u recipes. txs a lot. why u not adding salt . wat if i add salt for dough. pls tell me
joelyboyblue
|98.247.18.xxx
|2009-12-17 14:05:16
hi dede can I use all whole wheat flour for pitas?
the7thsea
|94.168.186.xxx
|2009-08-31 15:38:38
hey im using strong bread flour for pita bread is this a good idea or better start using plain flour? thanks dede
rmahmud
- Bread dough
|124.13.97.xxx
|2009-08-28 17:23:20
Hi dede! Compliments on your wonderful recipes and easy to follow website & videos!
I have a question about pita dough... so garden party in a week.. lots of people.. is there anyway I can make the pita dough, ball them, roll them out and store them ready flattened/rolled out, so I can bring a stack of ready rolled out dough to the venue and bake them there and then?
And how long will they keep in flattened dough form?
It will save a lot of work :-( I should have nominated myself to bring the drinks or something..
Thanks!
stacie
|71.86.66.xxx
|2009-08-13 18:20:13
Dede,
I am trying to learn to speak and cook turkish cuisine from the adana area. And could really use all the help i can get. Going back in september and really want to surprise my boyfriend.
Pita Bread 
