Baked Goods/Bread | Vegan Vegetarian

Grain Pita

Triticum aestivum Allergens: Wheat, Gluten
Grain Pita

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Middle Eastern, Mediterranean
  • Seasonality Year-Round
  • Source Wheat flour, other grain flours, Water, Yeast

The Forktionary Angle

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Definition

A leavened flatbread made from various grains, often whole wheat, baked to form a pocket, traditionally used in Middle Eastern and Mediterranean cuisines.

Sensory Profile

TasteMild, Earthy, Slightly yeasty, Nutty
TextureSoft, Chewy, Slightly elastic, Forms a pocket when heated
AromaBaked bread, Yeasty, Mildly nutty
AcidityLow

Technical Metrics

Nutrition Facts

Per 60g (1 pita)
Calories260 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate50 g
Dietary Fiber6 g
Total Sugars3 g
Calcium50 mg
Iron2 mg
Potassium150 mg

Chef’s Secret

For a perfectly soft and pliable pita, lightly mist with water and warm in a microwave for 10-15 seconds, or on a dry skillet for 30 seconds per side.

Substitutions

Best Match

Whole Wheat Tortillas

1:1

Good for wraps and scooping, but lacks the distinct pocket.

Flatbread (e.g., Naan, Lavash)

1:1

Similar in shape and use for dips, but often thicker or thinner, and no pocket.

Sandwich Bread (whole grain)

1:1

Readily available for sandwiches, but cannot form a pocket and has different texture.

Large Lettuce Leaves

As needed

Gluten-free, low-carb alternative for wraps, but very different texture and taste.

Buying Guide

Look for pliable pitas without cracks. Check "whole grain" content. Store at room temperature or freeze.

Flavor Pairings

Hummus falafel gyros kebabs salads yogurt sauces.