Pita benefits and harms

Pita benefits and harms

How pita is prepared

In order to prepare Arabian pita, coarse flour is most often used, sometimes from different grains. This makes the pita composition healthier than most other types of bread. Together with it, a large amount of fiber and a small set of vitamins that have a good effect on metabolism enter the body.

Pita dough is most often prepared using very little water. As a result, the finished cake looks very dry and as if dusted with flour. This creates a special Arabian specificity of such bread: any meat products and vegetables, being wrapped in it, give up some of the fat and become a little drier.

Pita stuffed with greens

But the main feature of Arabian bread is its structure: due to the accumulation of water vapor inside the cake during baking, the edges are clearly separated from each other and a cavity is formed between them – a special pocket. If you cut the edge of the cake with a knife, then you can put the filling in the resulting pocket and get an original dish. This is how falafel is prepared in Lebanon and Jordan: fried chickpea cutlets, French fries, herbs and spices are put in the pocket of the flatbread. And in Egypt, in remote oases, beef liver or chicken is used as a filling for Arabian pita bread.

Interestingly, the famous Indian chapatis are a kind of variation of pita. Only in them does the size of the pocket become so large that the whole cake swells and becomes like a ball.

Considering that usually the recipe for making pita does not include the use of salt or sugar, on the first try it may seem absolutely bland. But one has only to compare two cakes from different cities or even nearby villages, as the differences in taste are immediately guessed.

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Anna Evans

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