History of Pita Bread

Posted by Aybla Grill Greek Mediterranean Food on Monday, January 14, 2019

Aybla Grill_History of Pita Bread

Many delicious Greek and Mediterranean foods are dependent on pita bread. From dipping into hummus to wrapping gyros and falafel, the pita is an important part of favorite Greek and Mediterranean dishes.

Pita bread has been around 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 difficult to pin down, but archaeologists have determined that it was first made by groups of people from the west of the Mediterranean — most likely either the Bedouins or the Amorites. As Bedouins traveled to Arabian and Saharan deserts, pita bread became more widespread.

Before the discovery of brewer’s yeast, the pita was initially prepared by blending ingredients into a thick batter which was then left to sit and gather yeast 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 pita are baked at high temperatures (450–475 °F; 232–246 °C), in order 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. Luckily, you can find some of the best pita in Portland right here at Aybla Grill!

Visit Aybla Grill soon! Our new Greek Mediterranean restaurant is open 6 days a week for both lunch and dinner with indoor and outdoor seating. Satisfy you craving for Greek and Mediterranean foods at Aybla Grill. Contact us or call us at 971-328-2041 for catering.

Categories: Falafel, Greek and Mediterranean Appetizers, Greek Mediterranean Food, Greek Mediterranean restaurant, halal

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