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In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread. [32] Traditional breads in Greek cuisine are leavened loaves, [33] such as the round καρβέλι karvéli or the oblong φραντζόλα ...
Coat small frying pan with cooking spray. Add egg substitute, tomatoes, baby spinach, and feta cheese to pan and scramble together till eggs are cooked. Toast pita. Stuff egg mixture in pita ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
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In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy. [4] The "pocket" pita originated in the Middle East.
Lagana (Greek: λαγάνα, from λάγανον [1]) is a Greek flatbread traditionally baked for Clean Monday, the first day of the Great Lent. Traditionally, it was prepared unleavened (without the yeast), but leavened lagana is nowadays more common. [2] It is typically flat, oval-shaped, with surface decorated by impressing fingertips. [3] [4]
A photo of bougatsa, a Greek variant of borek. In Greece, boureki or bourekaki, and Cyprus poureki (πουρέκι, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita (pie): tiropita, spanakopita, and so on. [37]
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. [1]