What Is Pita Bread?
If you're unfamiliar with Pita Bread, here's a simple introduction. One of the world's oldest breads — archaeological evidence of flatbreads similar to pita dates to 14,500 years ago in the Levant. The pocket forms because of extreme oven heat (above 230°C/450°F): steam builds inside the dough during the 90-second bake, inflating the bread like a balloon that deflates into a natural pocket on cooling. In Lebanon and throughout the Levant, pita is eaten fresh from the taboun (clay oven) at every meal, used to scoop hummus and ful, wrapped around shawarma, or torn into pieces for mezze. The Arabic name is khobz ('bread') — 'pita' is the Greek borrowing.
Where Does It Come From?
Pita Bread originated in Beirut, Lebanon. It's a beloved part of the local food culture and one of the dishes that best represents Lebanon's culinary tradition.
What Does It Taste Like?
Pita Bread has a distinctive flavour. The combination of Flour, Water, Yeast creates a taste that is characteristic of Beirut's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Warm from taboun oven, pocket stuffed or used as scoop
Where Can I Try Pita Bread?
The best place to try Pita Bread for the first time is in Beirut, Lebanon. If you can't travel there, look for restaurants specialising in Lebanon cuisine in your city, or try making it at home using our recipe guide.
Is Pita Bread Suitable for Me?
Pita Bread traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
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One of the world's oldest breads — archaeological evidence of flatbreads similar to pita dates to 14,500 years ago in th...
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