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Pita bread — Ingredient · Foodgeist
Ingredient
Pita bread
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough. As the
About
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket for a type of sandwich. Instead of using pita to scoop foods, people fill the pocket with various ingredients to form a sandwich. [Wikipedia]
Aroma profile
Derived from this ingredient’s flavor compounds
no aroma
bland
woody
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
“Addition of fermented whey increased the shelf life of the pita bread. After inoculation of the bread surface with Penicillium, an increase in shelf life until d 8 was achieved compared with the positive control, whereas under natural contamination conditions, an extension of shelf life until d 19 was observed.”
