The middle-eastern origins of the world’s oldest bread

A pre-historic delight, flatbread can trace its roots back to the Stone Age, around 14,500 years ago. Evidence suggests the ancient Natufian people, who were hunter gatherers living in the Lavant region (modern day Turkey and much of the Middle East), made a form of flatbread using wild grains. This ancient bread was thin and flat, but didn’t feature the characteristic pocket which is a trademark of today’s classic Greek pitta.

Flatbread continues to be widely consumed throughout the Middle East, Eastern Mediterranean and the Levant – areas that share a common history and food traditions. It is the foundation of Middle Eastern dishes like falafel and shawarma.

It has evolved over time to become a staple food in many cultures. Commonly consumed by the Egyptians, Persians, Greeks and Romans, as trade routes expanded, so too did flatbread spread across the Mediterranean and into other parts of the world.

In fact, flatbread is an ancient bread that has travelled the globe with similar versions cropping up in South Asia (chapati), Italy (focaccia), Armenia (lavash), India (naan), South America (tortilla) and Iraq (Iaffa). However, it was the Ancient Greeks that first used the word ‘pitta’. The word ‘pitta’ is derived from the Greek language, where ‘pitta’ (πίτα) means ‘pie’ or ‘cake’.

Americans refer to the bread as ‘pita’ (single ‘t’), while it is more commonly spelt as ‘pitta’ in the UK.

One of the world’s oldest foods, early versions of pitta were likely simple flatbreads made with flour and water and cooked on hot stones or in clay ovens.

It is thought pitta bread’s characteristic pocket may have been a lucky accident. In ancient times, pitta was often unleavened, however, over time, bakers began using yeast, which allowed the bread to puff and rise. When combined with the steam, from oven baking, this likely created a pocket of air in the dough. This hollow centre became an attractive feature for people in these regions, because the pocket could be filled with a variety of ingredients, making it a convenient and versatile wrap for food on the go.

The growing popularity of Greek cuisine around the world has cemented pitta bread’s iconic status in contemporary food culture.

It found its way into the US and UK in the 19th and 20th centuries with waves of Middle Eastern and Mediterranean immigrants.

In recent years, pitta has gained popularity in the West as a healthier alternative to other types of bread, offering several health benefits when consumed as part of a balanced diet.

Low in calories:

• Pitta bread is relatively low in calories compared to other bread varieties, especially when eaten in moderation. This makes it a good choice for those looking to manage their weight.

Whole grain options:

• Whole-wheat pitta bread provides more fibre, which is beneficial for digestive health and can help maintain healthy blood sugar levels. The fibre content also aids in feeling fuller for longer, which can support weight management goals.

Good source of protein:

• Some manufacturers are now adding extra protein to their recipes through pulses and seeds to create higher protein pittas. Protein is important for muscle repair and overall body function.

Low fat:

• Traditional pitta bread is typically low in fat, especially when compared to other types of bread that might be made with butter or oil.

A great foundation for a balanced meal:

• Pitta bread can be paired with a variety of healthy ingredients like vegetables, lean meats, or hummus, allowing for a balanced meal that includes healthy fats, protein, and fibre.

Source of B vitamins:

• Pitta bread, especially whole wheat pitta, contains B vitamins like niacin, riboflavin, and folate, which are important for energy production, red blood cell formation and brain health.

Overall, pitta bread can be a healthy and tasty addition to your diet, especially when choosing whole-grain varieties and pairing them with nutritious fillings. Its long and varied history, has helped it become one of the most enduring types of bread in the world, loved for its simplicity and adaptability.

So whether you fancy juicy gryos (check out our quick and easy recipe here) or using this ancient bread to scoop up fresh made houmous or tzatziki, this #NationalPitaDay is a great day to celebrate the humble pitta.

Also, there is nothing quite like home made pitta. Check out this blogger’s yeast free recipe for traditional Greek pitta, using Greek yoghurt, flour, olive oil, salt, baking powder and baking soda. She also recommends drizzling your pitta with olive oil, oregano, salt and pepper, and popping it under the grill for an authentic Greek experience. Mmmm… Greek food heaven.

Also, keep an eye out for the launch of Trophi’s range of traditional Greek breads, coming to a store near you this summer.