The Pitta (pocket bread) Is one of man kind first inventions .
The Pitta is well known all over the world as an Arabic and an Israeli food 

The pitta is a round bread with a pocket inside, in which you can fill all kinds of fillings (from chocolate to falafel).
and that's What makes it the fastest  sandwich On earth.  

     FAQ

     Where did Pita bread originate? 

     Is yeast used to make Pita bread? 

     How you make the pocket ? 

     Can you freeze pita? 

      Where did the pita originate? 

Many versions of the it's first day are presented in literature and on the Internet. We know two things here. For one, we know pita bread is one of the oldest recipes known to mankind. We also know the Mediterranean countries were first to develop Pita. Currently these countries consume more bread than any other groups, and despite what some fad diets would have you believe, as a group they are not overweight. The word, "Pita" is a generic term for round, flat bread. It originated from the Greek word "Pitta", which is defined as: Thin, flat layers. Pita was made famous by the pocket and, today may be known as Pita, Flat bread, Pocket Bread or Pita Pocket Bread. 

      Is Yeast used to make Pita Bread? 

Yes, and yeast is a very important ingredient. It allows the dough to rise (proof) before baking. Yeast is what makes any bread taste good. 

      How do you get the pocket in there? 

Normally before we answer this question, we would have to relocate you under the Kangaroo Protection Program. However, since the secret has already been leaked, we may as well divulge it to everyone! The round flat pieces of dough are baked at 300° for one minute. The extreme temperature causes the dough to puff up like a balloon, thus creating the POCKET! Warning: Do not try this at home! 

      Can you freeze pita? 

Yes. Pita can be frozen for up to 4 months. You can also store pita in the refrigerator for 1 week.

     Pitta Home recipe

     Directions

1) Place all ingredients in bread pan of your bread machine, select Dough setting   and start. When dough has risen long enough, machine will beep. 

2) Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. 

3) Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.