Pitta

Pitta bread (also known as pita or pide) is a yeast-leavened flat bread that originated in Greece and Turkey, but is also used extensively in traditional Middle Eastern cuisines. It is generally prepared using strong white flour (or wholemeal), and formed into small, flat oval shapes. Pideh, an Armenian version, is made from wholewheat flour and topped with sesame seeds.

When heated, the bread puffs up, forming a hollow pocket inside. When the bread is spilt in half, this pocket may be filled with hot or cold savoury ingredients, such as grilled lamb and salad. These pockets give rise to this type of bread being known in some places as 'pocket bread' or 'pocket pitta'.

Pitta may also be sliced and used to scoop up hummous, taramsalata, tahini or any other savoury dips. In some countries, it is cut into triangles, deep-fried, seasoned and dried to become a 'pitta chip', ideal for using with dips or for crumbling onto salads to add a crunchy texture.