Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Bakery
Pita bread
Mild and slightly chewy, with a soft interior and a light, thin crust.
Lens analyzedPita bread is a round flatbread that puffs up in a hot oven, forming a pocket inside that can be split open and filled, or torn and used for scooping dips. It bakes fast, in just a few minutes at high heat.
Where it comes from
Flatbreads baked at high heat to form a pocket have been made across the Eastern Mediterranean and Middle East for a very long time, and pita became widely available in North American grocery stores as Middle Eastern and Mediterranean foods grew more common on the menu.
Buying it
Look for pitas that still feel soft and pliable through the package, since dried-out pita cracks instead of folding. Whole wheat and white flour versions are both common.
Storing it
Keep the bag sealed at room temperature and use it within about a week. Pita also freezes well stacked with parchment between rounds, so you can pull out just what you need.
Keeps about 7 days in the pantry.
Recipes that use pita bread
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