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 now the western name for the Arabic bread called khubz (ordinary bread). It does however have other names in other western countries such as in Germany where it is sometimes known as brottasche (bread bag/pocket). Other breads of Arab or Egyptian, or kumaj (a Turkish loanword properly meaning a bread cooked in ashes), all baked in a brick oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size. The tenth-century Arab cookery book, Kitab al-Tabikh by ibn Sayyar al-Warraq, includes six recipes for khubz, all baked in a tannur oven. Historians believe its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking. The first evidence of flat breads occur in and around Amorite Damascus.
Today, I have a yummy sandwich that would be perfect for any occasion.
Ranch Chicken Pita
Copyright 2012 Christine's Pantry. All rights reserved.
2 cups cooked chicken, chopped
1/4 cup red onion, chopped
2 tablespoons walnuts, chopped
2 tablespoons light buttermilk ranch dressing
whole wheat pita, cut in half and open
Combine first 4 ingredients.
To assemble, fill pita with lettuce, cheese and chicken mixture.
To cook chicken:
2 boneless skinless chicken breast, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon liquid smoke
salt, to taste
1 tablespoon steak seasoning
1 teaspoon Worcestershire sauce
In skillet, heat oil over medium heat. Add chopped chicken in skillet. Season chicken with liquid smoke, salt, steak seasoning and Worcestershire sauce. Stir, cook about 8 to 10 minutes, until chicken cooked through and no longer pink. Enjoy!
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