Pocket bread (too known as pitta or even pita bread or even Turkish pide bread) occurs as circular flat wheat bread made with yeast. These are traditional inside numerous Middle Eastern and Mediterranean cuisines and is believed to have originated around Ancient Greece.

the american title for even even the Arab bread known as khubz adi (average bread) or list pregnant Arab, Egyptian, Syrian bread or kumaj (the Turkish loan properly meaning the bread cooked inside ashes), baked inside a brick bread oven. These are slightly leavened wheat bread, flat, either around or even ellipse, & variable within size... the title got a most common origin by having pizza pie...In the early centuries of my era, the traditional Greek word for even a thinly flat bread or cake, plakous, got get the title of a thicker cake. A newly word that inherit utilise for even flat bread was pitta, literally pitch, without doubt because pine pitch naturally forms flat shells which several languages compare to cakes or breads...

the word spread to Southern Italy when a title of a thinly bread. Inside Northern Italian accent pittthe became pizza pie, today known primarily when a bearer of savory toppings however au fond however a flat bread...Early Arab preparation texts don't refer to khubz, since it was bought from either specialists, non processed in the front yard. Notwithstanding, these come safe to look at that its history extends far into antiquity, since flatbreads generally, whether leavened or non, are among a virtually all ancient breads, looking for there are no oven or even utensil for their baking."

Pita is used to scoop sauces or dips such as hummus and to wrap sandwiches such as kebabs, gyros or falafel. Most pita breads are baked at high temperatures (+700°F) causing the flattened rounds of dough to puff up dramatically. Once removed from the oven, pita then deflates but the baked dough remains separated inside. This allows pita bread to be sliced and opened into pockets, creating a space for various ingredients to be stuffed inside.

In modern history (in the 1970s), pita became famous because of the "pocket". Instead of using pita to scoop foods, Western civilizations preferred to fill the pocket with everyday sandwich fixings. As a result, the everchanging name continues to evolve, and is most commonly referred to as Pita Pockets or Pocket Pita.

Certain manufacturers have taken steps in packaging to clarify the difference between pita (which has no pocket, and historically meant flat) and pita pockets (which have pockets).

For instance, [http://www.kangaroobrands.com Kangaroo Brands, Inc.,] a Milwaukee-based firm, and leader in the US pita category, has renamed all products on their package to correctly identify which breads contain pockets and which are flat. Certain innovations have also helped educate consumers. In 1987, Kangaroo was the first company world-wide to pre-slice pita pockets in equal halves, so that consumers could easily separate the layers. Further innovations led to the Pre-Opened pockets, a kangaroo patented process that keeps the pockets open, much like taco shells.

In the United States, the term "pocket bread" is also used to encompass burrito or sandwich like wraps, which can contain any number of ingredients (often chicken, gyro meat, assorted vegetables, tzatziki sauce, and tabouli). The use of this term owes partially to the Pita's chain of restaurants, now known as Republic of Pita. These pita sandwiches are often marketed as a healthier alternative to conventional fast food.

In some circles, "pocket bread" is interchangeable with naan, as they serve similar functions and are similar in appearance.