Pitta shares its heritage, and etymology, with pizza, pide and other low-risen breads found from eastern Europe to the Levant. To create the “pocket” that pitta is known for, a really good thwack of bottom heat is essential, from an oven with a stone floor or a really hot baking stone in it. With that, the oven spring in such a thin dough will push it to form a single bubble. Jack says, “Stuff them with falafel, slaw, hummus, harissa, minty yogurt and grilled halloumi.”
© 2016 All rights reserved. Published by Watkins.