Definition of pitta bread

The term "pitta bread" originated in the United Kingdom during the 1960s. At the time, the British were growing increasingly interested in Mediterranean cuisine, particularly the dishes of Greece and the eastern Mediterranean region. One popular food item that caught their attention was pitta bread, a type of flatbread that is a staple in these parts of the world. Made from wheat flour, water, salt, and yeast, pitta bread is traditionally baked at high temperatures, causing it to puff up into a pocket. When pitta bread first arrived in the UK, it was often referred to as "Greek bread" or "Mediterranean bread." However, as it became more widely consumed and popular, it was given its own name: pitta bread. The term "pitta" is derived from the Greek word "πίτα," which means "cake" or "pie." However, its use to describe bread specifically is a modern adaptation, likely influenced by the fact that pitta bread is often used to make sandwiches in Greece and surrounding countries. Nowadays, pitta bread has become a well-established part of Western cuisine and can be found in many supermarkets and restaurants around the world. Its unique texture and versatility have also led to a variety of delicious fillings and toppings being created, cementing its place as a beloved item in Western and Mediterranean cuisine alike.