Which country is pita bread from

Pita bread made in Turkey experiences regional differences that cause Turkish pita bread to vary in size, shape, ingredients and baking method. One variation is the crunchy, seasoned pita chip, which is a piece of baked, crisp pita bread that can be used as a substitute for tortilla chips. In Egypt, Israel and Palestine, it is customary to place just about all food in a pita for consumption. Popular pita foods in these countries are lamb, hummus, Molokhia Corchorus leaves , chicken shawarma, falafel, kebab and an omelette made from tomatoes and eggs called shakshouka.

A Middle Eastern eggplant dip called baba ghanoush is a popular dip blending a rich and smoky flavor with the soft, yeasty texture of pita bread. Fold the other third on top. This will give the dough some strength before going in the fridge. Put the dough in the fridge for 12 hours. Divide the dough at 80g into 6 pieces. Roll them and let it rest for 2 hours at room temperature. Put a baking tray inside and allow it to preheat as well. Put a piece of dough on a floured workbench and gently punch it to allow the gas to come out.

With a rolling pin, roll the dough to a diameter of around 18cm. Put it on a piece of parchment paper. Slide the parchment paper onto the baking tray inside the oven. Let it cook for around 4 minutes. The pita should rise like a balloon. When it's cooked, take it out and let it cool down 10 minutes on a wire-rack tray. Don't forget to check out the timelapse video of the baking on my Instagram below :.

Voir cette publication sur Instagram. Share it! Author: Vincent. Find a table. Order Online. Get Directions. TEL: Join Our Email Newsletter. Main Page Blog. Follow us on. History of Pitas From what archeologists can determine, the pita originated with peoples west of the Mediterranean. Simple, Delicious and Spreading Around the Globe It is a rather simple bread that could be made with limited technologies. Farmers and desert dwellers alike appear to have enjoyed some form of pita bread.

It was known to be carried by traders who traveled across the Arabian and Sahara desert. The first pitas would have been a dough made of flour and water that was left out to absorb the natural yeasts present in the surrounding environment.

The yeast spores allowed the bread to rise. The round loaves were than cooked over a hot fire in an outdoor oven. Modern day pitas can be made in a standard indoor oven at very high heat. The yeast and high oven temperature allow the flat dough to expand and cook in a matter of minutes.