Pita

Pita ( Greek: πίτα < Italian pitta < Latin picta, this is probably from ancient Greek pēktos πηκτός fixed, congealed ) in Turkey Pide, Iran Nan -e Barbari, is to the Middle East spread from Greece, fairly thick, soft flatbread yeast dough. It is used several times baked fresh daily, as a side dish to almost any meal. Etymologically, the well-known since antiquity Pita is related to the pizza.

It is manufactured according to the region of a single, lightly salted dough, which may contain some oil or butter and often pressed with a finger in a diamond pattern before baking, brushed with an egg yolk -oil or cooked flour -water mixture and with sesame and black cumin is sprinkled. Baked Pita is without form directly on the floor of a stone oven.

In Germany, the rather thin, simple Greek Pita was by immigrants in 1958 and known to snack Gyros Pita. In Greece and the former Yugoslavia Pita is also a Turkish borek similar dish.