Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Cyprus, Greece, the Balkans, North Africa, the Levant, Iran, Armenia, Turkey, and parts of the Indian Subcontinent.

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. In the Balkans, especially Greece, pita also refers to various pastries called börek.

Pita is a slightly leavened wheat bread, flat, either round or oval, and variable in size. Pitas are among the most ancient breads, requiring no oven or utensils to make. Pita is used with sauces, hummus, kebabs, gyros or falafel in the manner of sandwiches.

Most pita are baked at temperatures as high as 450 °F or 232 °C, causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes.

Much of pita’s popularity in the Western world since the 1970 is due to expanded use of the pocket for a type of sandwich. Pitas became popular in the Western World since 1970.

Instead scooping foods with pitas, people filled the pocket with various ingredients to make a sandwich. The “pita pockets” or “pocket pitas” gained popularity as an easy substitute for the traditional pizza base.

Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Such fillings can include chicken, beef, cheese, potatoes, garlic and many other ingredients.

Pita chips are a baked bread made from pita bread, often seasoned. They are crunchier and thicker than most chips. They are available in different flavors and can be a substitute for regular tortilla chips.