Pita Bread

pita bread

Pita Bread

  • Made In Cyprus, Europe
  • Small & Large Orders Welcomed
  • Door To Door Delivery Worldwide
  • Fast & Friendly Customer Support

The earliest known use of the word pita in Greek (πίτα) was in 1106, which makes it surprising that there is no known use of the word in English before 1936. Surprising, but believable, because we were talking to an Englishwoman who told us about the first time she had ever heard the word mentioned, and that was actually in the 1960s. (A lot of things happened in Britain in the 1960s. Whether the Beatles or the Rolling Stones eat pita bread is not recorded, but if they don’t, they’re missing something).

Pita bread is one of a number of flatbreads from the eastern Mediterranean and the Middle East, and variations are also made in the Indian subcontinent and in Afghanistan. What our English informant told us was that she and her family and neighbours had been astonished to discover that here was a bread that you could use as a sandwich, not by putting one slice on top of another, but by opening it up and putting the sandwich filling inside it. And, yes, that is one use of pita bread – but never lose sight of the fact that there are also pocketless pita breads, in which no pocket exists and which are used as “wraps.”

Another excellent use for this bread is instead of pizza. Put on the pita bread whatever you would like on a pizza and bake it in the oven. Minced beef, sliced spicy sausage (you will find our sheftalia perfect for this) tomatoes or tomato sauce, sliced black olives, cheese – whatever takes your fancy. Let them cool slightly when they come out of the oven, and you’ll be able to eat them straight from your hand; let them go completely cold, keep them in the fridge overnight, and they’ll be just as good tomorrow.

Other uses are with any kind of dip and they are particularly at home with hummus. No spread of meze will ever be complete without some flatbreads of this sort.

How are they made? It’s wheat flour, which may be white or may be wholemeal, and slightly leavened. The bread is baked at high temperatures which is what causes the dough to puff up and, in the normal way, when they come out of the oven and deflate, they will have separated into two layers joined at the edges, which is what makes it possible for you to open them up in a pocket. What we are offering, of course, is the Cyprus form of the pita, which typically is baked on a cast iron skillet and is both rounder and fluffier. It’s excellent with a number of the products available on this website, including souvlakia, sheftalia, halloumi (mix it with lountza), and gyros.

Company Info

Contact Person: Nikos Andrea
Mailing Address: Koniele Trading LTD,
Evagorou 6, Dromolaxia, Cyprus 7020
Call/Text: 00 357 97 884776
Company Reg. No: HE343968