Pita And Lavash Breads, Both Flat Yet Different

Most people's favourite food is bread. Most people's comfort food, if you ask them, involves bread, whether it's a grilled cheese sandwich that's crunchy and served with tomato soup or their grandmother's sourdough recipe that's baking in the oven and filling the house with a delicious aroma. Given that bread has been produced and eaten since at least 10,000 years ago, it is obvious why people are driven to this culinary mainstay, according to Grant's Bakery. There are also records of ancient Egyptian civilizations eating bread as far back as the Neolithic period. 

Since the early days of bread production, numerous new varieties of bread have been developed, including flatbread and, of course, potato bread and focaccia bread. There are two ways to make flatbread, which is a well-known baked good. Flatbread is a staple in households all over the world and is typically oval in shape with cheese, meat, or sauces on top or inside. One of the oldest types of bread is a flatbread, and while varieties like pita and lavash are frequently confused, their histories and production processes are pretty different. 

Pita Bread 

If you've ever enjoyed a gyro, you've probably had pita bread. The chewy flatbread is frequently served warm and is well-liked in several of the Mediterranean region's nations, including Greece, Turkey, and Egypt. They are quite well-liked side dishes that are used to mop up tzatziki, hummus, or any other lingering salad dressing. Pita bread is at least 4,000 years old and is Middle Eastern in nature, claims Hummus Bowls. Greeks gave the bread the name pita, which translates to "flatbread," and nomadic tribes in the region disseminated the idea everywhere they went by preparing it from whichever grains they came across. The nicest thing about pita is that it can be prepared in a number of ways, such as baking, steaming, frying, and grilling. 

Pita is distinguished by its delicate texture and distinctive pocket. Even though it is also referred to as a "flat" bread, the yeast is what creates the interior pocket and bubbly texture. Pita is highly adaptable and can be used not only as a sandwich wrap but also for dipping foods, or it can be baked into chips to make them similar to corn chips. 

Lavash Bread 

Another well-known leavened flatbread is lavash, albeit lavash actually originated closer to the Black and Caspian Seas and was first known as tonir lavash, according to Organic Flat Bread. Lavash is generally baked in a tonir, which is a subterranean clay oven. Tonirs are only around a thousand years older than pita bread. Fortunately, today's lavash may be produced easily with basic ingredients like all-purpose flour, salt, sugar, unsalted butter, a big egg, and milk and can be cooked in the oven, on a hot stovetop, or on a griddle. Lavash is frequently used in Turkish cooking and is either dipped into local sides or used with kebabs to form dishes like adana kebab dürüm and doner kebab wraps. Contrary to pita bread, lavash can be made with or without leavening, depending on your desire. The characteristic of all flatbreads that sets them apart from the light, fluffy breads popular in Western cultures is their dense, toasted bite.