Other
Pita Bread
A wheat flatbread that steams itself into a pocket as it bakes. The dough is flour, water, yeast, and salt, cooked very hot so the two faces separate.
Origin
An eastern Mediterranean and Middle Eastern bread.
Flavour
Mild, with a soft chew and a lightly toasted skin.
How to use it
Warm it so the pocket opens, and fill it. Dry pitas revive in a hot pan or a splash of water in a warm oven.
Storage
Airtight at room temperature for a day or two, then freeze.
Recipes using it
Checking your allergy settings…
