Many delicious Mediterranean foods are dependent on pita bread. From dipping into hummus to wrapping gyros and falafel, the pita is one of the main characters of Greek and Mediterranean dishes.

Pita bread has been known for a very long time. Pita is also known as Arabic bread, Syrian bread, and Lebanese bread, and has been around since approximately 2500 BC.

The exact origins of pita bread are mysterious to pin down, but archaeologists have determined that it was first made by groups of people from the west of the Mediterranean. With the Bedouins migration, between Arabian and Saharan deserts, pita bread became more widespread.

Before the discovery of the yeast, the pita was initially prepared by combining ingredients into a thick batter which was then left to sit until it formed a fresh dough.

In the Middle East, it is still baked in a traditional patio stove, as opposed to the baking methods used in other countries for making pita.

Most pitas are baked at high temperatures (232–246 °C), to turn the water in the dough to steam and cause the pita to puff up and form a pocket. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket.

This ancient bread has stood the test of time and is enjoyed as a staple in many countries around the globe.

Check our pita bread recipe here!