Bread of the Levant: Pita, Flatbreads, and Beyond
Bread is the staple and life blood of Levant cuisine and has been part of the culture of that region for thousands of years. A meal was incomplete without bread. It was not uncommon to find communal ovens in small villages and towns where women would make their own pita bread dough and bring the unbaked bread covered in a wet cheesecloth to the nearest communal oven. There a baker would toss the prepared bread onto the walls of a primitive hot wood fired cylindrical oven and bake the bread in a matter of minutes to serve for each meal!
The smell of fresh bread baking would tantalize your appetite and your senses. In some regions, there were bread ovens in front of every hut. Often you would also see men using wheelbarrows and carts roaming the streets to sell their fresh pita and other breads along the roads and in the marketplaces. Freshly baked pita bread is often used as a utensil, to make each bite special by pulling, scooping and dipping in mezze dishes, meats, herbs and sauces on the table.
Here are some common pita breads from the markets:
Pita (Flatbread):
Pita bread is the oldest type of bread and has been in existence for more than 4,000 years. The name “pita” simply means flatbread. It is a round, flat wheat flour bread that has a hollow interior or pocket.
Za’atar Bread:
A mixture of the Za’atar spice and olive oil is used as a spread on the pita before baking. It yields an extremely fragrant bread fresh from the oven.
Sesame Bread:
Following the recipe of the pita, this bread is then brushed with water and pressed in sesame seeds on both sides before baking.
Simits:
Simits are a very popular street food in the Levant region. These are sesame-encrusted bread rings. Very popular in Turkey and other regions of the Middle East.. They are coated with golden sesame seeds and they are crunchy outside and soft, pulled apart on the inside.